Geethu's Kitchen - Unni's Kerala Green Chilli pickle

Ingredients

  1. Ingredients
  2. chopped green chilies - l
  3. 6 tablespoons mustard seeds - yellow or black or split mustard seeds (rai na kuria or rai ki dal)
  4. 3 tablespoons rock salt (edible and food grade) (sendha namak)
  5. 2 teaspoon turmeric powder (haldi)
  6. 1 cup mustard oil or sunflower oil or peanut oil (sarson ka tel ya moongphalli ka tel)
  7. 5 to 6 lemons (nimbu) - yields ⅓ to ½ cup lemon juice

Method:

  1. In a clean glass jar, add the green chilies, ground mustard seeds and salt.
  2. Mix by shaking the jar .
  3. Cover the jar with its lid tightly and keep in the sun for 2 to 3 days.

  4. After 2 to 3 days, add lemon juice and turmeric powder to the pickle..
  5. Mix everything very well.
  6. Close the jar and again keep in the sun for 1 to 2 days.

  7. Heat Oil.
  8. Let the oil cool till it becomes warm or is slightly hot..- About 15 mins.
  9. Pour the oil over the Chilli in the pickle jar.
  10. Cover the jar with its lid and keep the pickle at room temperature for 4 to 5 days for the pickling process to happen.