Green chili pickle (Milagai oorugai)

🔥 Prep

• Rinse the 200 g green chilies, pat dry, and slit each lengthwise without cutting through the stem.
• Measure out 50 ml lemon juice, 2 tbsp salt, 1 tbsp mustard powder, and 0.5 tsp turmeric into separate bowls.

🔥 Cook

• 1. Heat a clean, dry skillet over low heat for 1 minute to warm it.
• 2. Add the slit green chilies to the skillet and dry‑roast them for 3 minutes, turning occasionally, until they just start to soften.
• 3. Sprinkle the 2 tbsp salt, 1 tbsp mustard powder, and 0.5 tsp turmeric over the chilies and stir to coat evenly for 1 minute.
• 4. Pour in the 50 ml lemon juice, increase heat to medium for 2 minutes, and simmer while stirring until the liquid is mostly absorbed and the chilies are glossy, about 4 minutes.
• 5. Remove the skillet from heat, let the mixture cool to room temperature (approximately 15 minutes), then transfer to a sterilized jar.

🔥 Serve

• Serve the green chili pickle as a condiment with rice, dosa, idli, or curd rice.
• Store the jar in a cool, dark place; the pickle develops its full fiery flavor after 2–3 days of marinating.