It is a recipe that has been passed in our homes from times unknown as every North Indian home has some version of it. Mustard seeds and lemon juice is used to ferment green chillies, lemons and ginger along with some spices to give it the right taste. We add some rock salt, red chilly powder, mustard seeds, fennel seeds, fenugreek seeds. Our pickle is a part of most of our meals as it is tangy, spicy and a good digestive as ginger and green chilly help to digest food better, lemon helps regulate acidity. All three main ingredients are a loaded with health benefits. It adds flavour, taste and zing to a good meal thereby enhancing a meal. One needs to refrigerate it once the souring process is completed or else it continues with the fermentation.