You get one simply scrumptious tangy,hot relish.
For want of a better word, I’d like to describe this red, hot chilli pickle as a relish simply because it doesn’t contain as much oil as the traditional pickle recipe requires.
Very simple to make all you need is
- 12 red chillies slit down the middle
- 6 lemons juiced
- 1 tspn salt
- 3-4 tablespoons split mustard seed ( rai daal)
- 1 tspn oil
- 1/2 tspn black mustard seeds
What you have to do.
Wash and pat dry the chillies. Slit them down the centre.
Mix the rai dal with salt and some lemon juice. Stuff into the chillies.
Place the chillies in a glass jar. Pour the remaining lemon juice all over.
Heat the oil in a small tempering vessel and add the black mustard seed. Allow them to pop and take off the heat. Let it cool before pouring on top of the chillies.
Tightly shut the jar and allow to stand in the hot sun for at least a week. Turn from time to time because the chillies become soft as they mature and sink into the jar. After ten days it is ready to be eaten with your regular food.
This is a great option for Diabetic pickle lovers who have to stop eating oily pickles. Of course it should be eaten in moderation…..