Instant Green Chilli Pickle (Hari Mirch Ka Achar) Recipe

May 25, 2017 Shubhra Food 0

Green Chilli pickle is the test enhancer, if there is simple boiled food then serve green chilli pickle to make a delightful treat. We require very simple ingredients to prepare this instant pickle, it can be ready to be served just after it get prepared, but when served after exposing under the sun light, its virtue and exotic instinct will come out. Let’s learn how to prepare this recipe, I’ve prepared with and without vinegar, you can try anyone you want.

Green Chili Pickle (Hari Mirch Ka Achar) Recipe

1 Cup Washed green chilli (Let it dry properly before use, so that no moisture remains.)
2 tbsp Amchoor Powder
1 tbsp Kalonji or Mangrail, Black Caraway, Nigella,
1 tbsp Fenugreek Seeds
1 tbsp Celery Seeds (Ajwain)
2 tbsp Yellow Mustard Seeds
1 tbsp Fennel Seeds
1 tbsp Turmeric Powder
1 cup Mustard Oil
3 tbsp Salt
1 tsp Asafoetida
3 tbsp white vinegar

Wash green chilies and put it in a strainer so as to remove remaining moisture.
As we have to differentiate the method of preparation, so we will cut it differently, here half of them has been cut into small pieces and rest of them got a slit in the middle.
Add salt and turmeric powder and put both the batches of green chilies aside for 1 hour so that remaining moisture can come out.
Take all the ingredients as show in the image.
Heat a pan and dry roast yellow mustard seeds, celery seeds, funnel seeds, fenugreek Seeds and kalaunji seeds. We don’t need to roast them for long time, we are doing this just because to get aroma out of these seeds.
When they cools down add them in a grinding jar and coarsely grind them.
In a bowl add the mixture and pour rest of the ingredients, like asafoetida, amchoor powder, salt and two tbsp of mustard oil.
Make a paste of the ingredients and mix them in each batches of green chili.
I have added white vinegar in small pieces of chili achar along with the paste of spices and one tbsp of mustard oil.
In this slit green chili pickle I’ve used only the spices paste and mustard oil.
Let them dry under the scorching sunlight and the pickle is ready to be served.