100 gm. green chilies (washed, stem removed)
50 gm. garlic (skin removed)
2 inch ginger piece
1 tsp. black pepper powder
1 tsp. salt ( as to test )
2 tbsp. lemon juice
1 tbsp. mustard seeds powder
1/2 tbsp. coriander seeds powder
2 tbsp. veg oil
Blend first three ingredients until smooth. set aside.
Heat oil in a saucepan, low heat, add mustard and coriander, stir, fry until color becomes light brown. Now add the blended mixture, salt, black pepper and lemon juice. Stir and cook over low heat for 20 minutes.
Cool it naturally store in dry air tight bottles.