Lemon and Chilly Pickle (North Indian Style)

About 10 days ago, I tried making Lemon and Chilly Pickle, with mustard. I was not sure about the outcome until a couple of days ago, when I first tasted it. Having tried it on myself, I now feel confident about letting my readers in on the recipe. So, here goes.

Ingredients

Medium sized lemons - 25-30 nos.
Green Chillies - 1/2 kg
Salt - 1 cup
Mustard seeds - 1 cup
Fenugreek seeds (methi) - 1/2 cup
Mustard Oil - 200 ml
Gingelly oil (Sesame Oil) - 300 ml

Preparation time: 1 hour

Method

1. Wash the green chillies thoroughly and pat dry. Slit them vertically, taking care not to cut the chillies completely.
2. Wash and cut the lemons into eights.
3. In a food processor or blender, powder the fenugreek seeds, mustard seeds and salt.
4. Add this to the chillies and lemon.
5. Mix well.
6. Add the mustard oil and mix again.
7. Now add the sesame oil (the Indian untoasted variety) to the mixture.
8. Transfer the pickle to a bottle and set aside for at least a week.
9. Remember to mix the pickle well at least once a day to avoid fungus formation. The lemons will absorb spices and oil should begin to rise above the mixture in about a week. If you find that the pickle is too dry after a week, you may add some more sesame oil.
10. Serve with rice or chapathis once the spices are fully absorbed by the lemons and chillies.