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Ingredients Method Notes

Ingredients
  

  • 500 grams peppers
  • 3-4 lemons
  • 100 grams split mustard/rai na kuria
  • 100 grams salt
  • 2-3 tablespoons oil
  • 2-3 tablespoon lemon juice

Method
 

  1. Wash and wipe the peppers dry. The stems need not be removed or trimmed.
  2. Slit the peppers lengthwise.
  3. Wash the lemons and cut them lengthwise, each lemon in four wedges.
  4. In a bowl mix the split mustard seeds, salt, lemon juice and oil and mix it vigorously using your hands or whisk.
  5. Stuff the mixture in the peppers. You don’t need to be generous with the stuffing. Once you are done with stuffing put all the stuffed peppers and lemon in the bowl of the mixture, massage or rub the mix on the peppers using hands and transfer the contents in a glass jar.
  6. The Pepper Pickle is ready to be consumed from the next day or after it has rested for 7-8 hours.

Notes

If you do not have the split mustard seeds, you can make them at home by making a bundle of mustard seeds in a muslin or cheese cloth and pounding the seeds with a pestle. If you want you can blow off the black skin of the seeds after pounding however I opted to just let it be. It also can be done in a mixer or coffee binder but that might result into a fine grind and what we are looking for is just breaking the mustard seeds so that they release their flavours.