Lemon-Chili Pickle [Nimbu-mirchi ka Achaar]

       Lemon-Chili Pickle [Nimbu-mirchi ka Achaar]Ingredients:

Lemons- 8

Green chilies- 15

Mustard seeds [yellow split] ? 3/4 cup

Coriander [coarsely ground]- 1/2 cup

Fenugreek [coarsely ground]- 1/2 cup

Cloves ? ½ tbsp

Fennel seeds ? 2 tbsp

Cinnamon ? 2 sticks

Cardamom pods ? 5

Black pepper [whole]- 1 tsp

Cooking oil ? 2 cups

Red chili powder ? 2 tbsp

Turmeric powder ? 1 tbsp

Salt- ½ cup





Method:

Wash and dry lemon and green chilies separately.
Cut lemon and green chilies into small pieces. Try to discard all the lemon seeds. Add turmeric and salt to lemon and green chilies and keep it in a glass bowl over night.
Next morning, mix well and keep aside.
In a pan, dry roast cinnamon, cloves, coriander, fenugreek, cardamom, black pepper and fennel seeds. Grind the roasted spices in grinder and keep aside.
In a large bowl, mix all the above roasted spices and also add red chili powder to it.
Heat oil in a separate pan and add it to the spice mix. Mix well.
Add all the above mixture to the lemon and green chilies. Once again mix well.
Take a clean jar; fill it up with the above pickle. Also add some hot oil on the top.  So the pickle is completely submerged in the oil.
Store it in a clean and dry place. Pickle is ready to eat in a week.
Serving suggestions:

Enjoy Lemon-chili pickle with garma garam parathas [Indian bread] anytime of the day.