Nimbu Hari Mirch Ka Achar
Servings: 10 people
Calories: 172kcal
Nimbu Hari Mirch Ka Achar uses the common ingredient of nimbu or lime and green chillies for a tangy spicy pickle that will add much flavor t
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Ingredients
- 1 kg Green chillies
- 1 kg Lemons
- 1 cup Mustard oil
- 1 tablespoon Heeng
- 2 tablespoon Fenugreek seeds Powdered coarsely
- ½ cup Mustard seeds Powdered coarsely
- ½ cup Fennel seeds Powdered coarsely
- 2 tablespoon Carom seeds Powdered coarsely
- 1 tablespoon Nigella seeds Powdered coarsely
- ½ cup Turmeric powder
- ½ cup Red chilli powder
- 1 cup Salt
- 3 cups Lemon juice
- ¼ cup Vinegar
Instructions
- Wash green chilies and lemon and wipe them using a kitchen towel.
- Cut the green chilies into pieces and transfer them in a bowl.
- Cut the lemons into small pieces and transfer them in the bowl.
- Heat mustard oil in a pan.
- Once the oil reaches smoking point, switch off the heat.
- Switch on the heat and add heeng, fenugreek seeds, mustard seeds, fennel seeds, carom seeds and nigella seeds in the pan and fry for a few seconds.
- Pour the oil over the chilli and lemons.
- Add turmeric powder, red chilli powder, salt, lemon juice and vinegar and mix well.
- Transfer the pickle in a clean glass jar and close the lid.
- Keep the pickle in sun for 6-8 days.
- Keep shaking the jar twice daily and bring the jar inside in the evening and keep back in the sun in the morning.
- The pickle is ready to be eaten now, however the flavours will mature as the pickle is kept for more time.
- This pickle can be stored for upto an year.
Nutrition
Calories: 172kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Sodium: 11660mg | Potassium: 371mg | Fiber: 10g | Sugar: 8g | Vitamin A: 30IU | Vitamin C: 94.9mg | Calcium: 119mg | Iron: 3.1mg