Green Chilli Pickle (Hari Mirch ka Acar)

Rinse the green chillies and dry them. We don't have to be too meticulous as we'll be cooking the chillies.
Slice the chillies into 5cm/2 inch lengths.
Peel the garlic but leave them whole.
Scrape the ginger skin off and slice them in rounds, see video on rough thickness.

Heat the mustard oil in a wok or any deep pan on medium heat and when hot, fry the whole spices for 30 seconds.
Add the turmeric powder, garlic, ginger and green chillies and stir to mix. Cook for 1 minute, then take it off the heat.
Stir in the salt, vinegar and lime juice. Taste and add more salt if necessary, or even lime juice if you want it more sour. You shouldn't really need anymore salt.
Transfer to a clean jar, cover and leave on the kitchen counter for 2 days to mature. You can eat it immediately, but it'll be better if you wait, as the aromatics will release moisture and flavour into the oil, making for a tastier green chilli pickle.
Once opened, store in the fridge and use within a month.