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Nimbu Wali Mirchi

4 from 4 votes

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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..
Prep Time 20 mins
Cook Time 2 mins
Total Time 22 mins
Recipe CategoryVegetarian
Served AsDinner, Lunch, Snacks
CuisineIndian
Servings 2
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Ingredients
  

  • Green chilli 100 gm
  • Lemon juice 1/4 th cup
  • Black/ Yellow Mustard Powder 1tsp
  • Salt
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Instructions
 

  • 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.

Notes

  • There should not be any water in chili while mixing the ingredients. 

Please appreciate the author by voting!

4 from 4 votes
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Tanu Nigam
Tanu Nigam

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