Green chilli pickle recipe
2 cups Green chilies chopped
6 tbsp Mustard seeds
3 tbsp rock salt
2 tsp Turmeric powder
1 cup mustard oil or sunflower oil or peanut oil
½ cup Lemon juice
Prep. Time → 15 min
Cook Time → 25 min
1. Rinse and wipe dry the green chilies very well.
Remove the crowns and chop the green chilies into 1” pieces.
In a dry grinder, powder the mustard seeds coarsely.
In a clean glass jar, add the green chilies, ground mustard seeds and salt.
Mix by shaking the jar or use a clean non-reactive spoon to mix the contents of the jar.
Cover the jar with its lid tightly and keep in the sun for 2 to 3 days.
After 2 to 3 days, add lemon juice and turmeric powder to the pickle.
With a clean non-reactive spoon, mix everything very well.
Close the jar and again keep in the sun for 1 to 2 days.
After 1 or 2 days, heat mustard oil till its smoking point.
Pour the mustard oil in the pickle jar.
Cover the jar with its lid and keep the pickle at room temperature for 4 to 5 days for the pickling process to happen.
Serve with dal-chawal or parathas.
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