Green chili pickle (Hari Mirch ka Achar)

Ingredients:

  • Green chili: 250 gm
  • Salt: one and half tablespoon
  • Funnel seed: 1 teaspoon
  • Fenugreek seed powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Yellow Mustard powder: 30 gm
  • Lemon: 5-6 no.
  • Mustard seeds: 1 tea spoon
  •  Asafetida: 1 pinch
  • Mustard oil: 2tablespoon

Preparation:

  1. Clean and wash green chili.  Dry them with kitchen towel.
  2. Remove the stem of chili.
  3. Chop the chili from centre longitudinally then cut into 2-3” long pieces.
  4. Keep aside for 6-8 hours preferably under fan. (So that it becomes dry).
  5. Take bowl, put mustard powder, and squeeze lemon juice.
  6. Ensure enough quantity of lemon juice so that mustard seed powder immersed properly. Keep aside for 6-8 hours.

Method:

  1. Take a fry pan, Put oil and heat on high flame, when smoke begins to come, add mustard seed.
  2. Sputter it for few seconds, put off the flame.
  3. Add asafetida, funnel seed, fenugreek seed powder, turmeric powder and mustard seed powder which is already soaked into the lime juice.
  4. Add green chili and mix them.
  5. Add salt (salt is to be added when mixture is not very hot), stir well keep aside for 3-4 hours.
  6. Green chili pickle is ready to serve, transfer into glass jar.
    Green chili pickle (Hari Mirch ka Achar)

    Green chili pickle (Hari Mirch ka Achar)

    Ingredients

    Ingredients

    squeeze lemon juice

    squeeze lemon juice

    Ingredients

    Ingredients

    seasoning

    seasoning

    Add asafetida

    Add asafetida

    mix ingredients

    mix ingredients

    Green chili pickle (Hari Mirch ka Achar)

    Green chili pickle (Hari Mirch ka Achar)

    Green chili pickle (Hari Mirch ka Achar)

    Green chili pickle (Hari Mirch ka Achar)

Green chili pickle is my son’s favorite.

Great taste, it’s very flavorful and aromatic.

If you like the crispier and crunchier, then you make it in small quantities.

CC BY-NC-SA 4.0 Green chili pickle (Hari Mirch ka Achar) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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