Homemade Chili Pickle in Lemon Juice Recipe
Ingredients
- 1 kg Chilies
- 100 gm mustard powder
- 25 gm fenugreek powder
- 50 gm turmeric
- 5 gm asafoetida
- 200 gm salt
- 750 gm lemons
Method
Mix all the masala. If you have got the long thick variety of chilies, keep the stems intact and make a vertical slit in each to stuff the masala (otherwise, make one inch pieces and mix with the masala and fill in the jar). Stuff all the chilies and fill them in a jar. Add the remaining masala. Take out the juice of the lemons and pour it over the chilies. Stir everyday for ten days. As a variation, you may pickle 750 gm chilies and 250 gm lemons, together. The rest of the recipe is the same, use the juice of 500 gm. lemons.
