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Home  ?  Recipes  ?  Condiments  ?  Mirch aur Nimbu ka Achaar (Green Chilly and Lemon Pickle)

Mirch aur Nimbu ka Achaar (Green Chilly and Lemon Pickle)

Pickle made of the large green peppers and lemons
Recipe By : Niru Gupta
Type: Condiments Cooking Time: 1 hour


  • 1 kg large green peppers, washed and wiped dry
  • 8-10 nimbu (sour limes), cut into small pieces
  • 4 cups lemon juice
  • 1 1/2 cups (300 g) salt
  • 3/4 cup (75 g)  saunf  (fennel seeds), powdered coarsely
  • 3/4 cup (75 g) pissi rai (powdered mustard seeds)
  • 1/2 cup (40 g) haldi (turmeric)
  • 2 tbsp (10 g) kalonji (onion/nigella seeds)
  • 1/4 cup (50 g) methi daana (fenugreek seeds), roasted and powdered fine
  • 1 tbsp heeng (asafoetida), roasted and powdered fine
  • 1 cup (240 g) vegetable oil


  • Slit the peppers lengthwise on one side, snipping a little on the base of the stem (to ease filling).
  • Mix together 3/4 cup salt, saunf, rai, haldi, kalonji, methi and heeng. Add in 1/4 cup of the lemon juice and 1/4 cup of the oil.

  • Fill the peppers with the spice mixture, by pressing in firmly. Mix the lemon pieces into the rest of the salt. Fill a sterilised airtight jar with alternate layers of the peppers and the lemons, pressing to pack tightly.

  • Pour the rest of the lemon juice over the peppers and the lemons and leave thus for 3-4 days.

  • Heat the rest of the oil, cool it to room temperature and pour into the jar after 3-4 days. You can eat this pickle straightaway if you like the peppers crunchy or else wait for them to soften for 10-15 days. Keep it covered with oil, to prevent it from spoiling.


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