6Green Chillies / Hari Mirch or 1 jalapeƱo Slit lengthwise or into slices
2TbspFennel Seeds / Saunf - optional but brings great flavor but my son don't like so I don't add
Salt / Namak as needed
2.2tbspCooking Oil to spread in hand and some to add in pickle if desiredI avoid oil but I think it makes a difference while working with fresh turmeric. Your hand will be yellow if you don't use oil so worth applying.
1cupLemon Juice / Nimbu Ka Ras or vinegar
Instructions
Wash and wipe mango ginger and turmeric.
Apply some oil on your hands or wear gloves as turmeric will stain your fingers .
Peel ginger and turmeric and then slice into medium size pieces.
Add salt ,fennel seeds and oil in the ginger ,turmeric and green chili pieces and fill it in a jar.
Next add lemon juice in it and keep in the sunlight for a day.
Start using after 2 days and keep the pickle jar in the refrigerator after 3 days.
If you want to make chutney as well, just divide the roots after step 4 and add very little vinegar or lemon juice to it. Blend and refrigerate.