🌶️🍋🧅Instant Green Chilli,Onion & Lemon Pickle:

Name: 🌶️🍋🧅Instant Green Chilli,Onion & Lemon Pickle:
Total time: 1500 s
Yield: 1 medium Jar
Cuisine: British
Ingredients: 200 g fresh green chillies; 5–6 medium lemons; 1 medium onion sliced (optional); 1/2 cup mustard oil (or another cooking oil); 1 Tbsp mustard seeds; 1 Tbsp fennel seeds; 1 Tbsp coriander seeds; 1 Tbsp fenugreek seeds; 1 tsp nigella seeds; 1/2 tsp turmeric powder; Salt to taste; 1/2 tsp red chilli powder (optional); 1/4 tsp chilli flakes; 1/4 tsp asafoetida (hing), optional

Lubna’s Kitchen @lubnaskitchen

United Kingdom

A tangy, spicy, homemade green chilli and lemon pickle that’s ready in about 15–20 minutes. No sun-drying needed!

#CookpadApron2026 #pickle #vegan #vegetarian

A tangy, spicy, homemade green chilli and lemon pickle that’s ready in about 15–20 minutes. No sun-drying needed!

#CookpadApron2026 #pickle #vegan #vegetarian

Lubna’s Kitchen @lubnaskitchen

United Kingdom

A tangy, spicy, homemade green chilli and lemon pickle that’s ready in about 15–20 minutes. No sun-drying needed!

#CookpadApron2026 #pickle #vegan #vegetarian

A tangy, spicy, homemade green chilli and lemon pickle that’s ready in about 15–20 minutes. No sun-drying needed!

#CookpadApron2026 #pickle #vegan #vegetarian

Saved

Ingredients

20-25 minutes

1 medium Jar

200 gfresh green chillies
5–6medium lemons
1medium onion sliced (optional)
1/2 cupmustard oil (or another cooking oil)
1 Tbspmustard seeds
1 Tbspfennel seeds
1 Tbspcoriander seeds
1 Tbspfenugreek seeds
1 tspnigella seeds
1/2 tspturmeric powder
Salt to taste
1/2 tspred chilli powder (optional)
1/4 tspchilli flakes
1/4 tspasafoetida (hing), optional

Saved

Steps

20-25 minutes

1

Wash the chillies and dry them completely. Keep the stems attached. Make one long slit down each chilli without cutting it into pieces.
Wash the lemons and dry them completely then cut lemons into small pieces.
2

Dry roast all seeds then cooldown completely and
coarsely crush them all in chopper.
Then mix with salt, turmeric, red chilli powder and hing.
3

Heat the mustard oil until hot, then let it cool slightly. Add the chillies,onion slices and spice mixture. Cook over low heat for 3–5 minutes, stirring regularly, until the chillies soften slightly but retain their colour.
4
5

Turn off the heat and let the mixture cool. Stir in the lemon pieces (Sorry I forgot to take the picture in this step) and 1–2 tablespoons of fresh lemon juice. Taste and adjust the salt and sourness.
6

Transfer to a clean, dry jar leave 3-4 hr at room temperature then keep in refrigerator 2-3 days to improves the all flavours.
7

Enjoy this pickle with roti.rice,naan or crusty bread.

Tips

Tips for the best taste

* For extra tanginess add more lemon juice to taste.
* Use mustard oil and coarsely crushed mustard seeds.
* For less heat remove the chilli seeds before cooking.
* For a crunchy pickle cook the chillies for only 2–3 minutes.

🌸Storage:

refrigerate promptly in a clean, dry, airtight jar and use a clean, dry spoon. make a small batch and use within about 1 week. Don’t store it at room temperature as a preserved pickle