I am not sure exactly what part of North/East India this pickle originated from, but it's amazing and extremely addicting. It goes really well with rotis/parathas. Or just with dal and rice.
The original, authentic recipe calls for mustard oil, but I didn't have any on hand, and just used avocado oil.
I went a little overboard on the salt, and would be careful next time. Easier to fix low salt!
Also works best with milder chilies. I thought the chilies from my garden were mild, but after pickling a whole bunch, we discovered they were quite hot! But the masala of saunf, methi and coriander, and mustard seeds add a wonderful flavor and make it an addicting pickle!
This recipe is from our family friend Gautam's kitchen! Thanks Gautam!