Shimla Mirch Aur Nimbu ka Aachar
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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
- 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.
This recipe was contributed by bhuvanaygsr on 29 Apr 2002
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