Heat oil in a large frying pan, add the sliced green chillies.
Cook the green chillies till they start to blister, stirring occasionally, about 5 minutes.
Add the 1/2 tbsp cumin seeds and 1 tsp salt.
Cook one more minute till the cumin seeds start to sputter and become fragrant.
Immediately remove from heat and pour into a heat proof container.
Serve warm or at room temperature as a side for any dish you want to add a little spice to.
Notes
This keeps well in the fridge for a few days. Use it in your cooking, or sprinkle over top of anything you want to add a little flavour kick. Try it with daal and rice, on grilled meats, or even sprinkled on pizza.