• Amita Garg

lemon green Chili Pickle-Oil Free

Pickling is the way of preserving the life of food. It is a good addition to any meal and sometime adds taste to bland food like khichdi. To prepare pickles spices like garlic mustard seeds, fenugreek seeds and salt are added.

Eating no oil and low-sodium pickle is the great way to add more nutrients in the diet. Fruits and vegetables are used for the preparation of pickles that offer a variety of health benefits. Pickles are rich in antioxidants, Prevent digestive problems and Build immunity. Always use home made pickle because, In the commercial pickling,preservative like sodium benzoate may be added to increase the shelf life of the pickle.

Oil free lemon green chili pickle is light, tangy and delicious. In this pickle fresh cut chilies marinating in mustard and lemons. It is very simple to make and takes very less time. This pickle is perfect with Paratha, thepla, rice or khichdi.


Author------------------------Amita Garg

Preparation Time---------20 m

Ingredients-

Lemon----------------------4

Green chili big ones----8-10

Lemon Juice---------------4 tab Sp.-

Salt----------------------------1 tab Sp.

Turmeric Powder---------1/2 tab Sp.

Mustard seeds------------1 tab Sp.

How to Make-

  1. Grind mustard seeds coarsely.

  2. Wash lemons and green chilies and wipe them with muslin cloth. Cut into small parts.

  3. In a bowl add lemon juice, cut lemons, green chilies, salt, turmeric,and mustard seeds.

  4. Mix with spoon.

  5. Add pickle in sterilized glass jar.

  6. Keep into sunlight for 3-4 days.

  7. When pickle is ready, you can keep it in refrigerator.

  8. This pickle stays good for 8 to 12 days without refrigerator.

Tips-

  1. Shake the pickle every day, so fungus does not form.

  2. This is no oil pickle so make a smaller batch which can be consumed soon.

  3. Store in sterilized, air tight jar.

Step By Step Recipe of oil free lemon green chili pickle-

Grind mustard seeds coarsely. Wash lemons and green chilies and wipe them with muslin cloth. Cut into small parts. In a bowl add lemon juice, cut lemons, green chilies, salt, turmeric,and mustard seeds.


Mix with spoon. Add pickle in sterilized glass jar. Keep into sunlight for 3-4 days.






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