Hari Mirch ka Achar
Ingredients
- 250 gram Green chili pickle type
- 4 tbsp. Mustard seeds or Rai
- 3 tsp Salt
- 1 tsp Cumin
- 1 tsp Fennel
- 1 tsp Fenugreek
- 1/4 tsp Asafetida
- 1 tsp Turmeric powder
- 1/2 tsp Garam masala
- 2 tbsp. Lemon juice or white vinegar
- 4 tbsp. Mustard Oil
Instructions
- Wash the green chilies thoroughly, dry them, break the stalks and wipe them with a clean cloth and make slits from top to bottom in such a way that the chilies remain attached.
- Put cumin, fenugreek, fennel and mustard seeds on a hot griddle or pan or in a Kadai or woke and roast them lightly in order to remove the moisture of the spices.
- When the spices cool down, grind them coarsely with a mixer, also add turmeric, garam masala and salt.
- take out the spices in a bowl.
- Put oil in a pan and heat it well. Turn off the gas, put asafetida after the oil cools down a bit.
- Add lemon juice and oil to the roasted spices. Mix it well.
- Now add fill the spices inside the chilies one by one and keep them in a plate. Prepare all the chilies in the same way.
- Put all the chilies in a bowl or in glass container. Add the remaining oil or masala on the chilies. Close the lid tightly and keep it under the sub for 3-4 days. If you are putting it in bowl, then cover it with cloth.
Second Type
- Cut the Mirch / Chilies in pieces and make the masala in same way. Add chilies to the masala. Mix it well. Add to a bowl or a container.
Notes
and other is to stuff the whole mirch.
Nutrition
Hari Mirch ka Achar or any Achar or pickle increases the taste of food whether it is simple dal, roti or some subzi or curry. The combination of pickle with paratha in breakfast is has gone for very very long period in Indian kitchen.
Most of the people like the mango pickle, but there is no such thing in Indian kitchen, which is not pickled like Gobhi, gajar, shalgam, mooli, karonta, (Cauliflower, carrots, turnip, radish,).
Eating pickle along with food changes the taste of the mouth and also doubles the taste of the food. Spicy eaters like green chili pickle very much.
Achaar is a catch-all term for pickle, a popular condiment in Indian cuisine. Pickles in the north of the country are typically made with mustard oil, while the South Indian style is made with sesame oil.
It is very easy to make Hari Mirch ka Achar (green chili pickle) with mustard oil and mustard seeds. If you want to store the pickle for a long time, then take dark green colored green chilies. if the color is lighter, then the chili is not ripe. Chili pickle can be made in two ways, firstly by cutting the chilies into small pieces, secondly by slitting the whole chili and stuffing it with spices.
Although it takes 20 minutes to make this pickle, but sometimes people keep it in the sun the pickle so that the pickle is completely ready. Apart from green chilies, spices like mustard oil, salt, fennel and fenugreek seeds are needed to make pickle.
This one I have made cutting it to pieces. In this way achar does not get wasted. Take out as much pickle as you want, no hassle of breaking and chopping chilies
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