Method :

• Wash the chilli peppers and remove their caps. Next, chop them up into 1-inch pieces and keep them aside.
• Grind the mustard seeds thoroughly and mix them generously with salt in a grinder.
• Place the cut pepper pieces in a quart jar and add in the mustard seeds & salt powder. Close the lid and shake the jar vigorously to ensure the contents mix together thoroughly.
• Loosen the lid slightly to allow excess air to escape and place the jar on a sunny spot such as the window sill. Keep it in the same sunny spot for a total of 3 days while you stir the contents of the jar at least twice daily.
• On the fourth day, add the fresh lemon juice and turmeric powder to the jar. Mix the contents thoroughly.
• Place the jar back on the window sill for another two days as you shake/stir the jar daily.
• On the seventh day bring the pickle in after it has received ample sunlight.
• Next, heat Doctors Choice Kachi Ghani Mustard oil in a pan on medium heat for about 5 minutes. Once the oil cools down, pour it into the jar and mix it well.
• Allow the mixture to sit in a cool and dry area for about 3 days. This ensures that the oil fuses with the chilli and spices which helps bring alive the flavours of the pickle.
• After the 3 days, the pickle will be ready to eat with warm ghee and rice or freshly made roti.