Instant Green Chili Pickle In Lemon Juice
Instant Green Chili Pickle In Lemon Juice
Servings: 300 gm
Calories: 2kcal
Ingredients
- 250 gm Green Chilies/ Hari Mirch
- 4 tbsp Ginger Slices/ Adrak
- 1/2 cup Lemon Juice
- 1.5 tbsp Fennel Seeds/ Saunf crushed
- 2 tbsp Mustard Seeds/ Rai Ponuded
- 1/2 tsp Turmeric/ Haldi
- 1.5 tbsp Salt
- 3 tbsp Cooking oil optional
Instructions
- Wash and wipe green chilies well, then chop into roundels. or make thin slices as per your choice
- Peel and make thin slices of the ginger.
- Put them in a glass bottle or jar and add salt, turmeric and mustard powder(rai) and keep covered for 4 hours.
- Then add lemon juice, oil and fennel seeds. Mix well.
- Let it mature for 2 -3 days and then start consuming. (You may start using it immediately after making it, but the taste gets enhanced after 2-3 days).
- Keep at room temperature for 1 week. Then keep refrigerated for 2-3 months (Keep mixing OR shaking the bottle every once a while).
- you can also add fresh turmeric slices (kachi haldi/or amba haldi) into it along with ginger.
Notes
NOTE –
1-Prefer to use milder green chilies/serrano peppers/Bhavnagri mirch, to make this pickle.
2- If you’d like to make Stuffed Green Chilies/Masala Mirch, then you’ll like this recipe-Masala Mirch/Bharli Mircha
3-Addition of oil is optional but oil enhance the taste and also act as a preservation thus increase the shelf life of the pickle.
Nutrition
Calories: 2kcal | Carbohydrates: 0.1g | Protein: 0.03g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 38mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 0.1IU | Vitamin C: 0.3mg | Calcium: 1mg | Iron: 0.01mg