This quick recipe given to me by my MIL is a substitute for pickles in our home. Though we make it through out the year but it is specially made during rainy seasons because it is said that green chilli has certain agents that helps prevent infections caused in this season. So let’s quickly make it..
Yield / Serves
Best Sellers on Amazon
Green chilli 100 gm
Lemon juice 1/4 th cup
Black/ Yellow Mustard Powder 1tsp
Salt to taste
Wash & pat dry chilli .remove its head. Slit into two pieces from center .
Add salt lemon juice & mustard powder. Mix well.
Put it in a glass jar & keep it under the sun for three days.If there is no sun it can be kept in the room for 5 days. In both cases stir with a dry spoon2-3 times a day.
It's good to eat now.It can be kept in refrigerator for 15 days. Outside it is good for 4-5days.
- There should not be any water in chili while mixing the ingredients.
How useful was this post?
Click on a star to rate it!
Rated 4 based on 4 votes
Be the first to rate this post.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
Browse by Served As
Browse Recipes By