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The tradition of eating pickles in Indian thali is centuries old and it makes the food taste amazing. Compared to pickles available in the market, pickles made at home are more tasty, fresh and healthy. Today we will tell you a delicious recipe of lemon and green chilli pickle prepared using indigenous technology.
To make green chilli pickle, first wash the green chillies and dry them thoroughly, so that there is no moisture in it. After this, cut the chilli into small pieces. Wash the lemon, dry it and cut it into small pieces. Then take out lemon juice in a bowl.
Vidyavati Devi, an elderly resident of Ballia, said, now add one spoon cumin and half spoon fenugreek seeds in the mixer and grind it coarsely. These two spices give a completely desi taste to the pickle. This pickle also helps in digestion. The spices should not be ground very finely, but rather coarsely.
After this, add chopped chillies, lemon, ground cumin-fenugreek masala, salt as per taste, half teaspoon turmeric, one teaspoon dry mango powder, half teaspoon nigella and one teaspoon mustard in a big plate or vessel. Then add the lemon juice extracted earlier in the bowl and mix all the ingredients well.
Now heat mustard oil in a pan and heat it until light smoke starts coming out from it. After this, turn off the gas and let the oil cool completely. Only cold oil should be added to the pickle, so that the pickle does not spoil for a long time.
Add the cooled oil to the pickle mixture and mix all the ingredients well. Now fill the prepared pickle in a clean glass or plastic jar. Close the jar with a lid and keep it in sunlight for at least 2 days. By doing this the pickle cooks well and the taste of the spices dissolves completely.
This pickle can be eaten with paratha, puri, khichdi or dal-rice. If stored properly it does not spoil for many weeks. You can also add small pieces of ginger in it, which will further enhance the taste.
