Shimla Mirch aur Nimbu ka Achaar Recipe

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Shimla Mirch aur Nimbu ka Achaar
  • Recipe Servings: 5
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Every Indian household has seen its array of pickles but this capsicum and lemon pickle is a real stunner!

Ingredients of Shimla Mirch aur Nimbu ka Achaar

  • 1 kg green peppers, washed and wiped dry
  • 8-10 lemons, cut into small pieces
  • 4 cups lemon juice
  • 1 1/2 cup salt
  • 3/4 cup fennel seeds, powdered coarsely
  • 3/4 cup mustard seeds, powdered
  • 1/2 cup turmeric
  • 2 Tbsp onion seeds, roast and powdered together
  • 1/2 cup fenugreek seeds
  • 1 Tbsp asafoetida
  • 1 cup vegetable oil

How to Make Shimla Mirch aur Nimbu ka Achaar

  • 1.Slit the capsicums vertically on one side, snipping a bit of the base of the stem.
  • 2.Mix together 3/4 cup salt, powdered fennel, mustard seeds, turmeric, onion seeds, fenugreek seeds and asafoetida.
  • 3.Add 1/4 cup of lemon juice and 1/4 cup of oil.
  • 4.Fill the capsicums with spice mixture by pressing it in firmly.
  • 5.Mix the lemon pieces into the rest of the salt.
  • 6.Fill a sterilised airtight jar with alternate layers of capsicums and lemon, pressing tightly to pack.
  • 7.Pour remaining lemon juice over the capsicums and lemons and leave thus for 3-4 days.
  • 8.After 3-4 days, heat the rest of the oil, cool to room temperature and pour into the jar.
  • 9.This pickle can be served right away if you like the capsicum crunchy.
  • 10.If preferred soft, wait 10-15 days before serving.
  • 11.Keep the capsicums covered with oil, to prevent them from spoiling.