Radish - 2 medium size
Green chillies - 3-4 (slit and cut into pieces)
Small lemons - 3
Salt as required
Turmeric powder - 1 tsp
Roast and powder:
Methi (fenugreek) seeds - 1 tsp
Grind to paste:
Ginger - 1 small piece
Garlic - 2-3 flakes
Scrape and cut the radishes into thin rounds.Cut each round into fours.
Slit and cut the chillies into small pieces.
Extract juice from the lemons.
Fry the chillies in oil and add the ground paste.Continue to fry till the oil surfaces.
Remove from fire and cool.
Now mix the radish slices with the salt, ground paste,powdered methi seeds and lemon juice.
put the mixture in a bottle and keep in sunlight for 3-4 days by which time the pickle will be ready to eat.