Mirch ka Achar Making Tips: Green chilli pickle, your mouth started watering as soon as you heard the name, right? Be it hot parathas or a simple plate of dal-rice, if you get spicy, hot green chilli pickle with it, then the fun of eating doubles! Anyway, we Indians love spicy food, don’t we? No matter how wonderful any vegetable is prepared, but the lack of pickle is always felt. So, today we have brought for you a very quick, spicy green chilli pickle that will add to the beauty of your food. It is so easy to make that it will be ready in minutes!
This recipe has been tried many times at home and it really turns out amazing. This article is not written by any AI, but has arisen from kitchen experience!
Let’s see without delay what we need to make this spicy pickle.
Ingredients required for making pickle:
Green chillies: 500 grams (use thick, less spicy chillies so that the pickle does not taste too spicy)
Ground mustard: half a bowl
Turmeric powder: 2 teaspoons
Red chilli powder: 2 teaspoons (add if the chilli is less spicy, otherwise leave it)
Cumin powder: 2 teaspoons
Black pepper powder: 1 teaspoon
Coriander powder: 1 teaspoon
Pickle masala: 1 to 2 teaspoons (market or homemade, any one will do)
Fenugreek seeds: 1 teaspoon
Fennel seeds: 1 teaspoon
Nigella seeds (mangrael): 1 teaspoon
Celery: 1 teaspoon
Mustard oil: 1 bowl
Asafoetida: 2 to 3 pinches
Method of making green chilli pickle:
First of all, wash and clean the green chillies thoroughly. Keep in mind that there should be no water on the chilli, otherwise the pickle may get spoiled. Wipe them with a cloth and let them dry for a while.
Now cut the chillies into small pieces. If you want, you can also cut them lengthwise from the middle. Take out the cut pieces in a big vessel.
Now add all the dry spices- ground mustard, turmeric, red chilli, cumin, black pepper, coriander powder, pickle masala, fenugreek seeds, fennel, nigella seeds and celery- and mix well. Let the spices coat the chillies well.
Heat mustard oil in a pan. Heat the oil till light smoke starts coming out of it. This removes the rawness of the oil and enhances the taste of the pickle.
When the oil is heated well, turn off the gas and let the oil cool down for 10-15 minutes. The oil should not be cooled completely, it should remain slightly lukewarm.
Now add this lukewarm oil to the mixture of chilli and spices. Also, add asafoetida. Mix the oil with the chillies and spices very well. You can also mix it with your hands if you want (wearing gloves).
That’s it, your quick and tasty green chilli pickle is ready!
Some important points:
Always store pickles in a glass jar. This prevents the pickle from spoiling for a long time and also retains its taste. Wash the jar thoroughly and dry it in the sun.
You can eat this pickle immediately, but after keeping it for 1-2 days, its taste increases even more because the spices get well mixed in the chillies.
This pickle tastes amazing with parathas, puri, roti, dal-rice, dahi-rice… anything!
So what are you waiting for? Make this spicy green chilli pickle today and enhance the taste of your food. We are sure, you and your family will definitely like it!