May 07, 2018
Wash green chillies and lemon and wipe them using a kitchen towel.
Cut the green chillies into pieces and transfer them to a bowl.
Cut the lemons into small pieces and transfer them to the bowl.
Heat mustard oil in a pan.
Once the oil reaches the smoking point, switch off the heat.
Switch on the heat and add hing, fenugreek seeds, mustard seeds, fennel seeds, carom seeds and nigella seeds in the pan and fry for a few seconds.
Pour the oil over the chilli and lemons.
Add turmeric powder, red chilli powder, salt, lemon juice and vinegar and mix well.
Transfer the pickle in a clean glass jar and close the lid.
Keep the pickle in sun for 6-8 days.
Keep shaking the jar twice daily and bring the jar inside in the evening and keep back in the sun in the morning.
The pickle is ready to be eaten now, however, the flavours will mature as the pickle is kept for more time.
This pickle can be stored for up to a year.