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

Ingredients

• 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

Preparation

• 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.