It is a recipe that has been passed in our homes from times unknown as every North Indian home has some version of it. Mustard seeds and lemon juice is used to ferment green chillies and lemons along with some spices to give it the right taste. We add rock salt, red chilly powder, mustard seeds, fennel seeds and fenugreek seeds. Pickle is part of most of our meals as it is tangy, spicy and a good digestive as green chilly help to digest food better and lemon helps regulate acidity. Both the main ingredients are a loaded with health benefits. It adds flavour, taste and zing to a good meal thereby enhancing a meal. One needs to refrigerate it once the souring process is completed or else it continues with the fermentation.
Green chilly and lemon pickle is made from natural green chilly and lemon that are grown on our natural food forest Vivavan in Madhya Pradesh and Bihar. We make them in North Indian style with zero oil and minimalistic ingredients are added for the flavour and taste. It is in pure form helping retain the aroma, flavour and the taste of the lemons and green chilly.
Most spices are sourced from our natural food forest Vivavan.
One should refrigerate the pickle when one wants the souring process to stop as otherwise it will continue with fermenting process.