Ingredients

The following ingredients have 4 Servings
  • 500 g Green Chillies
  • 1/2 cup Mustard Seeds
  • 1/4 cup Salt
  • 2 tsp Turmeric Powder
  • 1/2 cup Lime Juice
  • 2 cups Mustard Oil

Instruction

  • Wash the chilies and wipe them using a cotton cloth.
  • Cut them into 2-3 pieces.
  • Grind mustard seeds in a blender to make a coarse powder.
  • Mix ground mustard seeds, salt, turmeric powder and 1/2 cup mustard oil in a bowl.
  • Mix this masala with chillies.
  • Add lime juice in the bowl and mix well with chilies.
  • Cover the bowl with a cotton cloth.
  • Leave the pickle in the bowl for 2-3 days so that the excess water evaporates.
  • Fill the pickle in clean glass jars.
  • Heat the remaining mustard oil in a pan till it starts to fume.
  • Remove from heat and cool slightly.
  • Pour the oil in the jar so that the pickle is covered with oil.
  • Keep the jar in sunlight for 3-4 days.
  • The pickle is now ready to use.
  • This pickle can be stored for 3-4 months in a cool and dry place.
  • Keep shaking the pickle after every 30 days.