What you need
2 cups large green chilies deseeded & diced into medium chunks
1/4 cup mustard seeds
1/4 cup fennel seeds
1/2 tsp turmeric powder
1/2 tsp chilli powder
4 tbsp lemon juice
6 tablespoon Mustard Oil (optionally Olive Oil)
1 teaspoon salt.
How to cook
Roast the fennel seeds. Pound them to a coarse powder.
Combine all the ingredients with the diced chilies and toss well
Put oil in wok, and fry seasoned chilies till the water from the chilies has dried up.
Let it cool. Store it in a clean dry bottle in a cool place. I store it in the refrigerator, considering Singapore's evergreen hot and humid weather.
Serve with rotis or parathas and enjoy!!!