Fresh Chili pickle

                                                           Green chili is one of the key ingredients in all the pickles we make, without this no pickle is ready. add some but using it as main ingredient of the pickle is whole lot of different thing but to some people hot is not enough. So, they go for hotter. And here is one such pickle for those who love hotter pickle.

Ingredients :

Long fresh chili : 500 grams

Mustard oil : 150 grams

Cumin powder : two teaspoon

Coriander powder : two teaspoon
Turmeric powder : half teaspoon

Salt : as per taste

Fenugreek seeds : 1/2 teaspoon

Bay leaves : three nos

Timur : 5 - 7 piece only

Half cup lemon juice : six big lemons

One glass bottle : 1 kg [1000 gram] capacity

How to convert it into pickles ? 

• Wash fresh chilies well and let it dry under the sun for at least one hour, so that there won't be any trace of water.
• Heat a pan and put all the chili on it and move it or about two or three minutes so that chili will be softer.
• Keep a karai over medium heat gas. Put two hundred ml mustard on it.
• When it's hot enough, put fenugreek seeds on it.
• When the color of fenugreek seeds turns black put chili and bay leave on it, stir it.
• Let it fry for some time and then add salt and turmeric powder on it.
• When it looks fried enough add cumin and coriander powder.
• Stir it some time and then add lemon juice on it.
• Let  the chili simmer on low gas for about 5 - 7 minutes.
• Gas off and let it cool down before you fill the bottle.
• Keep the lid tight before you store it.

Now your pickle is ready !

Note : 

1. Store it in a cool and dry place. 
2. This pickle can be eaten as soon as it is made, at the same time this can be preserved or a long time also.

This recipe is shared by Nayan Shrivastava a college student here in Kathmandu. However, she would like to pass all the credit to her mother Kamini Shrivastav, resident of Dhanusa, Raghunathpur, Nepal. Nayan and her family moved into Nepal from India more than a century ago. So, they bring that Indian style of making pickle in our kitchen.