Chilli Pickle 3 in Lime Juice or Vinegar, With Mustard Seeds
Mirch - Nimbu Yaa Sirke Wali
This is a quick way of pickling chillies and it is ready to eat within 3-4 days, so there is no need to make a huge amount, unless you are growing chillies, to use up chillies. It is hot and sour, an everyday pickle eaten in most north Indian homes all the time. You can add 1/2 to 2/3 cup of shredded ginger to this pickle, as shown in pictures 2, 3 and 4.
This pickle will keep indefinitely, even outside the fridge, as long as you had dried all the water off the chillies before making it. Mine never lasts too long, I only make a jar at a time! It is also good as a gift. Edited September 2012
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