First, get all your ingredients ready as per the suggested measures.
Then, wash green chillies and chop them to about 5mm each.
Roast all whole spices in a pan without oil.
Once they are fragrant remove and powder them using a rolling pin.
Add oil to the pan and heat it up.
When it gets heated up remove the pan from the fire and add asafoetida and the powdered spices.
Further, add half the amount of lemon juice and mix well.
Add green chillies to this mixture and roll it carefully so that the chillis are evenly coated.
Finally, add the remaining lemon juice and put the pickle into a glass jar.
Sun this for 3-4 days and then you are ready to eat it with your meals.