Ingredients
300 gms green chillies/ hari mirch (long variety)
7 lemons/ nimbu
2-inch piece ginger
1 cup gingely oil
1/4 cup methi/ fenugreek seeds
1/4 cup white split mustard/rai ki dal/rai na Kuria
Half of 1/4 cup mustard seeds
2 tbsp salt
2 tbsp red chilli flakes / Kooti lal mirch (optional)
Chickpea size hing / asafoetida
1 tsp turmeric powder/ Haldi
Procedure
Rinse and wipe green chillies, lemons and ginger. There should be no trace of moisture in them. Dry it completely.
Remove the crown and cut the green chillies into half-inch pieces. Cut ginger into small pieces.
Cut 3 lemons into small pieces. Squeeze the remaining four lemons and collect the juice
Cut the squeezed lemons and use them in the pickle
Dry roast methi, mustard separately and male a coarse powder
In a clean dry bowl put cut lemons, lemon juice, green chillies, ginger pieces, split mustard, salt,red chilli flakes, mix well and keep
Heat 3/4 of oil in a pan add methi and mustard powder
Add hing and turmeric powder and mix
Now add the cut lemons, lemon juice, chopped green chillies and spice mixture and give a good mix.
Immediately turn off the flame and let it cool completely
Once it is cooled completely store it in a clean, airtight jar and keep
After three days, check for the salt. Heat the remaining 1/4 cup oil and cool completely
Mix the pickle once and pour the 1/4 cup oil over the pickle and close the lid
Enjoy the pickle with dal rice, dal khichdi, curd rice or stuffed parathas.
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