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 are used to ferment green chillies, lemons and ginger along with some spices to give it the right taste. Our pickle is a part of most of our meals as it is tangy, spicy and a good digestive as ginger helps to digest food better and lemons are good to make the body alkaline.  Ideally should be consumed within a span of a month while it is less sour or else one can refrigerate in case one wants to stop fermentation.