Peel and Wash the ginger and green chilies thoroughly and pat them dry with a clean kitchen towel. It's important that there is no moisture.

Using a mortar and pestle, crush the ginger until it becomes slightly coarse. Avoid making it too fine; a rough texture is ideal.

Spread the crushed ginger on a clean cloth and keep it in the sun for about an hour. This helps remove excess moisture from the ginger.

If the sun isn’t available, you can place the ginger under a fan until it feels slightly dry.

Similarly Crush the green chilies in the mortar and pestle until coarse.

Combine the crushed ginger and chilies in a mixing bowl.

Add turmeric powder, salt, and asafoetida to the bowl. Mix everything well to coat the ginger and chilies evenly.

Pour the freshly squeezed lemon juice over the ginger and chilies. Stir well to ensure the lemon juice is evenly distributed.

Now add mustard oil and mix everything well. (mustard oil is optional, you can skip if you want. Or you can heat mustard oil in a small pan until it starts to smoke. This step helps remove the raw smell of the oil. And then let the oil cool slightly, then pour it over the ginger and green chili mixture).

Transfer the pickle to a clean, dry glass jar.

Let it sit at room temperature for 2-3 days so the flavors can develop. Shake the jar gently once a day to mix everything.

Your ginger green chilli pickle (adrak hari mirch ka achaar) is ready to enjoy! Serve it with roti, parathas, dal-rice, or any meal for an extra burst of flavor. Store the pickle in the fridge for longer shelf life.