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Nimbu ki Mirchi Recipe

Health-conscious foodie is an oxymoron I’ve coined for myself and follow religiously. Once a reckless hogger, my fitness journey has seen me renounce umpteen unhealthy eating habits over time. I remember rounding off jars of mango pickles alone, helping myself generously during every meal. Drifting from that, I’m now exploring other pickle recipe options that aren’t loaded with calories but still give my tongue that tangy kick.

Nimbu ki mirchi is one of the easiest pickle recipe to make and has health benefits too. It has no oil and can be made throughout the year. Lemon contains many healthy nutrients and is a great antioxidant. Lemon pickle helps build immunity, reduces blood sugar levels and helps prevent muscle cramps and ulcers. Green chillies are rich in vitamin B6, iron, copper and potassium. The dietary fibre in them aids in improving digestion.

Nimbu ki mirchi recipe needs few ingredients and is a great option for health-watchers too.

Ingredients:

Green chillies (big thick ones, slit through the middle and cut evenly) – 15-20 pcs

Fresh lemon juice – 1/2 cup

Fennel seeds/Saunf (crushed) – 1/2 cup

Broken yellow mustard seeds/Rai ki daal (crushed) – 1/2 cup

Turmeric powder – 1 teaspoon

Asafoetida/Heeng – 1/2 teaspoon

Salt to taste

Procedure:

1. Take fennel seeds and mustard seeds powder in a bowl. Add lemon juice, turmeric powder, heeng and salt to them and mix well.

2. Take slit green chillies and stuff them generously with this mixture.

3. Store the stuffed chillies in a dry glass bottle. You can top it with the remaining mixture, if any.

4. Close the lid and shake all the ingredients well together.

5. Keep it aside. Let it ferment together for 3-4 hours before tasting it and adjust salt or lemon juice if required.

*I made it with chillies only but you can also add quarter-cut lemon pieces to this recipe.

This nimbu ki recipe was shared by my mother-in-law long back but I got around to making it only now. Pickles are essentially nostalgic, aren’t they? I love food but am not keen on accumulating calories that’ll transform my wonderful curves into awkward bends. 😛 It is a great accompaniment and tastes divine when fresh. You can also store it in the refrigerator to make it last longer. Sun-dried, fermented green chillies can be fried and consumed too. One recipe, so many uses! 🙂

Do you like nimbu ki mirchi and make it at home? Is your recipe different from mine? Do you have memories attached to it like I do? Do share your thoughts with me. 

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