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