15-20 long chilies (not too hot)
1 level teaspoon salt
1/3 cup (80ml) oil
1/3 cup (80 ml) lemon juice
1 heaped tablespoon split mustard
1/2 teaspoon fenugreek
1/2 teaspoon turmeric
Wash and dry the chilies and slice into rounds about 1/2 inch.
Add salt, and spread on a tea towel, leave for at least 2 hours or overnight
Place the oil, lemon juice, mustard, fenugreek and turmeric in a clean screw top jar (large enough to fit the chilies), close the lid and give it a good shake.
Add the chilies into the jar, mix well. This is ready to eat in 24 hours.