Yellow Mustard Pickle

Mustard has been a mere ingredient in many types of pickles but there are people who knows how to use it as main pickle was something new to me. So when Unisha Sah, who is working in Kathmandu gave this pickle to taste. I liked it so much. I asked her to give me the recipe. Its her mother who loves to make pickles and share it to her relative. I am indeed surprised Unisha can give me the entire recipe in so much detail. I must admit I am impressed. To be honest, she does not look like the one, who knows and enjoys eating pickles. She likes it when it's less hot.  

Ingredients :

Yellow mustard [Sarsyu] : Half kg [ 500 grams ]

Fresh chili : Half kg [ 500 grams ]

Lemon Juice : One bowl juice [or 10 - 15]

Ginger : 150 grams

Salt : As per taste

Mustard oil : Half cup [ 250 ml ]

Process of making all these ingredients into pickle.

• Clean yellow mustard [sarsyu] by running it over clean water and when you do it do so by keeping it on fine sieve, so that the small mud grains will washed away when you run water on it.
• Let it dry under sun for about two hour.
• Let the cleaned chili also dry under sun so that all the water will be dried out.
• Use flat bamboo baskets or clean cloths, plastics to dry it under sun.
• Once the mustard grain gets dried out, squeeze all the lemon juice in a plastic or glass bowl and then soak mustard seeds with it overnight. Make sure mustard is totally under the lemon juice. Lemon juice should be over three inch of mustard seed. Cover it with clean and dry plastic lid.
• Next day put it into the mixture and make a paste.
• Cut ginger in small long pieces. And then put it into the mustard paste.
• Chop chili in small round shape. And mix it in the paste.
• Add salt and pour some mustard oil on it and then mix properly. 
• Put it in a glass bottle and keep the lid that is airtight.
• Put the bottle under sun for couple of weeks so that the pickles gets matured.

Now your pickle is ready !

Tips : 

1. In general, this is for long time preservation bottled pickle. But, it can be eaten fresh also.
2. Do not use any type of metal vessels to soak mustard seeds over night. Mettle gives bitter taste to lemon and this is also harmful for health reason.
3. Keep this out of water. Use clean and dry spoon to take out pickle. This way the pickle last longer.