Wash and dry jolphai, green chillies and ghost chillies. Clean with a dry cloth so that there is no moisture left.
With a grater, grate the jolphai fruits. Also, cut green chillies and ghost chillies into small pieces.
Now, add salt and haldhi to grated jolphai and chopped chillies. Mix well. Sun dry for 2-3 days
Now, add 3 tbsp vinegar to the jolphai and chillies mixture.
Heat 250 gm oil in a pan. Add dry chillies and panch poron and saute for a while. Turn off flame and let the oil cool down.
Pour the oil to the jolphai and chillies mixture. Mix well.
Add remaining 750 gm oil. Mix well and keep it overnight.
Next day, transfer the pickle to airtight pickle jar.
Keep In sunlight for 2 to 3 days.
Your pickle is ready.