Uttarakhand Pahadi Mirch Ka Achar Green Chilli Mustard Pickle

Method

1. 1

   Wash green chillies thoroughly. Spread on a kitchen cloth and dry completely in the sun or with a fan for 1 to 2 hours.

2. 2

   Every drop of moisture must be removed — water causes the pickle to spoil within days.

3. 3

   Make a deep lengthwise slit in each chilli leaving the stem end attached.

4. 4

   Mix coarsely crushed fenugreek, crushed fennel, kalonji, turmeric and salt together in a small bowl.

5. 5

   Heat 3 tbsp mustard oil to smoking in a small pan.

6. 6

   Let cool completely to room temperature before using — never pour hot oil into a pickle jar.

7. 7

   Stuff a small pinch of the spice mixture into each slit chilli.

8. 8

   Pack the stuffed chillies into a clean, completely dry glass jar.

9. 9

   Pour the cooled mustard oil over them. Add lemon juice. Press down gently — the oil should cover the chillies.

10. 10

    Seal the jar. Keep in direct sunlight for 3 to 4 days, shaking once daily.

11. 11

    After 4 days the pickle is ready — the chillies will have softened slightly and absorbed all the spices.

12. 12

    Store in a cool place for up to 3 months.

13. 13

    Always use a completely dry spoon when serving.