HARI MIRCH KA ACHAR | GREEN CHILLI PICKLE RECIPE

This Mirch ka Achar is made with green chilis, mustard oil, and spices like cumin seeds, mustard seeds, fenugreek seeds, and fennel seeds. Different pickles have different flavors depending on the ingredients you use. This green chilli pickle is spicy and pungent thanks to the green chilis and mustard oil.



Making this green chilli pickle is very easy. Use less hot or medium hot green chilies to make the pickle. This chilli pickle has ground mustard seeds, turmeric and lemon juice which imparts a major flavor, aroma and taste, not to forget the presence of green chillies too. The green chilli pickle goes very well as a condiment with simple Indian meals like dal-rice, curd-rice, veg pulao and even with roti-sabzi.

 


INGREDIENTS FOR GREEN CHILLI PICKLE

·         500 Gms Green Chilies

·         6 Tablespoons Mustard Seeds - Yellow or Black Mustard Seeds

·         3 Tablespoons Rock Salt (Sendha Namak)

·         2 Teaspoon Turmeric Powder (Haldi)

·         1 Cup Mustard Oil

·         5 To 6 Lemons (Nimbu)

 Check out other delicious curry recipes you might enjoy ––

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  2. BENGALI FISH CURRY | MACCHER JHOL
  3. ACHARI CHICKEN RECIPE
  4. ACHARI BHINDI | आचारी भिंडी RECIPE
  5. ACHAAR KA MASALA RECIPE
  6. AAM KA ACHAAR RECIPE

INSTRUCTION TO MAKE GREEN CHILLI PICKLE

Chopping Green Chilies –

1.       Rinse and dry the chilies. (the chilies must be dry, use a paper towel if needed).

2.       Wearing gloves, remove and discard the stems. Then, using a knife, make a slit in the large side of the chili.

3.       Set aside for now.


Making Green Chilli Pickle –

1.       In a grinder or coffee grinder, powder the mustard seeds coarsely.

2.       In a clean glass jar, add the green chilies, ground mustard seeds and salt.

3.       Mix by shaking the jar or use a clean spoon to mix the contents of the jar.

4.       Cover the jar with its lid tightly and keep in the sun for 2 to 3 days. If the sunlight is bright and heat is very intense, then just 1 to 2 days is fine.

5.       In the evening, remove the jar from out and keep in a dry place in your kitchen.

6.       After 2 to 3 days, add lemon juice and turmeric powder to the pickle.

7.       With a clean spoon, mix everything very well. Close the jar and again keep in the sun for 1 to 2 days.

Adding Mustard Oil In Chilli Pickle –

1.       Heat mustard oil till its smoking point. Let the mustard oil cool till it becomes warm or is slightly hot.

2.       About 15 mins, Pour the mustard oil in the pickle jar.

3.       Cover the jar with its lid and keep the pickle at room temperature for 4 to 5 days for the pickling process to happen.

4.       You can even keep the chilli pickle for 2 to 3 days at room temperature and then in the fridge.

Serve Green Chili Pickle as a side condiment with a simple meal like dal-rice or curd-rice. The pickle can also be served with Aloo Paratha, Gobi Paratha, Mooli Paratha or Even Plain Parathas Or Chapatis.


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