Pickling is a fun and exciting process and I am quite enjoying it. It is in fact quite easy and requires minimum effort. All you need is a bit of good sunshine, which is again optional and can be managed even without it. I was lucky to get some hot and sunny days in the beginning of the pickling process, but thereafter the sun started playing peekaboo, which only prolonged the process by a day or two without any adverse effect. I had made one red chilli pickle in the past as well and even that was super yummy. That was an oil free version while this is not. In this pickle I have used a mix of green and red chillies to cater to mine and my husband's spice tolerance levels. Do try this easy peasy pickle and see how it takes your regular meals a notch higher. You can also use the flavored oil in this pickle for spicing up your curries and veggies.
150 gms green chillies
150 gms red chillies
7 tbsp yellow mustard seeds
3 tbsp rock salt
1/2 cup lemon juice (juice from 5-6 lemons)
2 tsp turmeric powder
3/4 cup mustard oil
Wash the chillies thoroughly and let it air dry overnight by spreading on a kitchen towel. Now cut 1 inch pieces or basically halve the chillies in the middle after removing the stems. Put the chillies in a clean and sterilized glass jar or a non reactive food grade jar. Take the mustard seeds in a coffee grinder and make a coarse powder. Add this powder to the chillies in the jar. Add rock salt and close the lid. Shake the bottle vigorously for 2-3 times so that everything gets mixed properly.
Leave it in a sunny place, with lid closed, for 2-3 days. If you have good sunshine, 2 days is good enough.
At the end of the third day, add the lemon juice and turmeric powder. Close the lid and mix again. Leave it in the sun for 2 more days. Ensure that you shake the jar at the end of each day.