Fresh green chillies, mustard seeds, cumin seeds, coriander seeds, fenugreek (methi), fennel (sauf), carom seeds (ajwain), turmeric powder, salt, lemon juice, mustard oil and vinegar.
Dry roast the cumin, mustard seeds, coriander seeds, fenugreek, fennel and carom seeds until fragrant. Let them cool, then blend into a coarse powder.
Sydney, which is famous for iconic places like Opera House and Harbour Bridge, is in the fourth position.
Heat mustard oil with a pinch of hing (asafoetida). Let it cool slightly, then pour it over the chilli mixture. Add vinegar and mix everything well.
Transfer the mixture to a clean jar and let it sit in sunlight for 2 days to enhance the flavours. Your pickle is ready to enjoy.