chilli pickle recipe | hari mirch ka achar | green chilli pickle recipe

Ingredients

• 10 green chilli, medium spiced
• 1 tsp jeera / cumin seeds
• 2 tsp mustard seeds / rai
• 1 tsp coriander seeds
• ¼ tsp methi / fenugreek seeds
• 1 tsp saunf / saunf
• ½ tsp ajwain / carom seeds
• 1 tsp turmeric / haldi
• salt to taste
• 1 lemon
• ¼ cup oil / mustard oil
• pinch of hing / asafoetida
• 2 tbsp vinegar

Steps

1. Remove the chilli heads, then cut the chillies into pieces.
2. In a kadai, dry-roast 1 tsp jeera, 2 tsp mustard seeds, 1 tsp coriander seeds, ¼ tsp methi, 1 tsp saunf and ½ tsp ajwain.
3. Dry-roast over a low flame for a minute.
4. Cool completely before blending to a slightly coarse powder.
5. Put the masala powder onto the chillies.
6. Add 1 tsp turmeric, salt to taste and 1 lemon.
7. Mix thoroughly so everything is well combined.
8. Heat ¼ cup oil, choosing mustard oil for more flavour.
9. Add a pinch of hing once the oil is hot.
10. Let the oil cool completely, then pour it over the chillies.
11. Combine all the ingredients thoroughly.
12. Add 2 tbsp vinegar to act as a preservative and help the pickle keep longer.
13. Mix well. You can eat it after 2 hours, or keep it under the sun for 2 days for more flavour.
14. Serve the instant green chilli pickle alongside rice or roti.