Ingredients
Method
- Rinse chili peppers under running water and dry them completely with a paper towel. Remove crowns and split them from the top lengthwise into halves then cut them into 1-inch pieces.
- Rinse the lemon and slice them into thin circles. Cut each round slice into four quarters.
- Transfer cut chilies into a clean and dry prep bowl. Sprinkle ½ teaspoon salt and ½ teaspoon turmeric powder. Stir well and let it rest for 15 minutes. Turmeric and salt will help release extra moisture from the chili.
- Meanwhile, combine split mustard seeds, salt, and turmeric in a medium glass bowl. Heat 3 tablespoons of hot oil in a skillet then transfer hot oil into the mustard mixture in a bowl. Cover the bowl with a lid and let the mixture rest for 10 minutes.
- Spread the chilies on a paper towel. Use another paper towel to dry all the moisture from the chilies.
- Transfer the chilies and lemon wedges into the bowl with oil and mustard mixture. Stir everything well until well combined.
- Transfer the chili pickle into an airtight jar. Let it sit at room temperature for 2 days then transfer the jar to the refrigerator.
- Serve it after 24 to 48 hours. For the best taste, serve it after a week.
Nutrition
Disclaimer
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
Video
Notes
This recipe makes about 2 cups of chili pickle.
