Shimla Mirch Aur Nimbu ka Aachar

by bhuvanaygsr

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Shimla mirch aur nimbu ka aachar recipe with a tangy spicy touch. Know about achar recipe, achar ingredients, pickle oil recipe, reviews, and much more on www.tarladalal.com

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Shimla Mirch Aur Nimbu ka Aachar recipe - How to make Shimla Mirch Aur Nimbu ka Aachar

Tags

Pickles / Achar

Preparation Time: 0 Cooking Time: 0 Total Time: 0 mins
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Ingredients

1 kg capsicums, washed and wiped dry
8 to 10 lemons, cut into small pieces
4 cups lemon juice
1 1/2 cups salt
3/4 cup fennel seeds (saunf), coarsely powdered
3/4 cup fenugreek seeds (methi), powdered
3/4 cup turmeric powder (haldi)
2 tbsp nigella seeds (kalonji)

Roast and powder together:
1/2 cup fenugreek (methi) seeds
asafoetida (hing)
1 cup oil

Method

Slit the capsicums lengthwise on one side, snipping a little on the base of the stem.
Mix together ¾ cup salt, the powdered fennel and mustard seeds, turmeric,
Onion seeds, fenugreek seeds and asafoetida. mix in ¼ cup each of lemon juice and oil.
Fill the capsicums with spice mixture by pressing in firmly. mix the lemon
Pieces into the rest of the salt.
Fill a sterilised airtight jar with alternate layers of capsicums and lemons, pressing tightly to pack.
Pour remaining lemon juice over capsicums and lemons and leave thus for3-4 days.
After 3-4 days, heat the rest of the oil, cool to room temperature and
Pour into a jar.
This pickle can be served right away if you like the capsicum crunchy.
If preferred soft, wait 10-15 days before serving.
Keep the capsicums covered with oil, to prevent them from spoiling.