Shimla Mirch aur Nimbu ka Achaar Recipe
Every Indian household has seen its array of pickles but this capsicum and lemon pickle is a real stunner!
- Total Cook Time 30 mins
- Cook Time 30 mins
- Recipe Servings5
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 AchaarHideShow Media
Slit the capsicums vertically on one side, snipping a bit of the base of the stem.
Mix together 3/4 cup salt, powdered fennel, mustard seeds, turmeric, onion seeds, fenugreek seeds and asafoetida.
Add 1/4 cup of lemon juice and 1/4 cup of oil.
Fill the capsicums with spice mixture by pressing it in firmly.
Mix the lemon pieces into the rest of the salt.
Fill a sterilised airtight jar with alternate layers of capsicums and lemon, pressing tightly to pack.
Pour remaining lemon juice over the capsicums and lemons and leave thus for 3-4 days.
After 3-4 days, heat the rest of the oil, cool to room temperature and pour into the jar.
This pickle can be served right away if you like the capsicum crunchy.
If preferred soft, wait 10-15 days before serving.
Keep the capsicums covered with oil, to prevent them from spoiling.