Indian green chilli pickle (Hari mirch ka achar)

1. Wash the green chillies and dry them completely. Trim off the stalks, then cut them into 2 cm pieces or slit them lengthways (leaving the seeds in).

2. Dry-roast the mustard, fenugreek and fennel seeds in a frying pan for 1-2 minutes, then let them cool and crush coarsely in a mortar.

3. In a bowl, toss the chillies with the crushed spices, turmeric and salt.

4. Heat the mustard oil in a small pan until it smokes, let it cool to lukewarm and pour it over the chillies. Add the lemon juice and mix thoroughly.

5. Pack into a clean, dry jar, seal and leave at room temperature for 2-3 days, shaking daily, until the chillies soften slightly and absorb the flavour of the spices.

6. Serve in small amounts with paratha, dal or rice; it keeps for 3-4 weeks in the fridge.

Tip: This quick "instant achar" is ready in a few days, making it an ideal first pickle. For a milder version, choose larger, fleshier, gentler green chillies and scrape out some of the seeds.