Ingredients

• 1 kg Green chillies

• 1 kg Lemons

• 1 cup Mustard oil

• 1 tbsp Heeng

• 2 tbsp Fenugreek seeds Powdered coarsely

• 1/2 cup Mustard seeds Powdered coarsely

• 1/2 cup Fennel seeds Powdered coarsely

• 2 tbsp Carom seeds Powdered coarsely

• 1 tbsp Nigella seeds Powdered coarsely

• 1/2 cup Turmeric powder

• 1/2 cup Red chilli powder

• 1 cup Salt

• 3 cups Lemon juice

• 1/4 cup Vinegar

 

Cooking Directions

• Wash green chilies and lemon and wipe them using a kitchen towel.

• Cut the green chilies into pieces and transfer them in a bowl.

• Cut the lemons into small pieces and transfer them in the bowl.

• Heat mustard oil in a pan.

• Once the oil reaches smoking point, switch off the heat.

• Switch on the heat and add heeng, 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 upto an year.