MIRCH KA ACHAR

Hari Mirch Ka Achar
Green chilli pickle

Mirch ka achar

INGREDIENTS:

• 100 gms of green chilies 

• ¼ tsp Hing ( asafoetida)

• 2 tsp fennel ( saunf)

• 2 tsp mustard seeds( I’ve mixed yellow and black mustard seeds)

• 1tsp cumin seeds ( jeera)

• 2 tsp coriander seeds( dhania)

• ¼ tsp Methi seeds

• 3-4 tsp of vinegar or lemon juice 

• 4-5 tsp of oil ( traditionally made in mustard oil) 

• 4-5 garlic cloves

• 1tsp garlic crushed

• ½ tsp turmeric( haldi) 

• ¼ tsp kalonji seeds( onion seeds) 

• 1-2 tsp salt 

INSTRUCTIONS:

• Wash and pat dry the chilies. Keep in sunlight for 2-3 hours if you want to preserve the pickle for a longer time 

• Cut chilies ( any shape you desire) I’ve cut lengthwise

• Put the cut chilies in a large bowl and add salt 

• Mix and keep aside for at least 30 mins

• Now dry roast the mustard, methi,saunf, jeera, and dhania on low flame until aromatic. No need to brown the spices

• Cool and coarse grind the spices. Keep aside

• Heat oil In a small pan 

• Add the garlic cloves and sauté until cloves turn a light golden color 

• Now add the crushed garlic and switch off the heat. Cool the oil. Keep aside 

• Now in the bowl with the chilies add the haldi, kalonji and coarsely  ground spice powder

• Add vinegar 

• Mix well to evenly coat all chilies

• Add the cooled oil with the garlic into the bowl of chilies

• Mix well 

• Taste seasoning if required

• Your delicious, tangy spicy chili pickle is ready 

• Enjoy with dal rice, parathas, etc

TO STORE PICKLE FOR A LONG TIME:

• Use a very dry glass bottle to store the pickle 

• Increase the amount of oil in the pickle 

• Make sure all ingredients used are moisture-free