HARI MIRCH KA ACHAR

 

Chilli pickle is a mouth-watering delight, they are yummy
spicy and sour little magic bombs that explode with flavours with every bite.

Ingredients:

      
Yellow Mustard seeds – 2 tbsp

      
Mustard seeds – 2 tbsp

      
Fennel seeds – 2 tbsp

      
Fenugreek seeds – 1 tbsp

      
Mustard oil – 1 cup

      
Dry Mango powder – 2 tbsp

      
Asafoetida

      
Turmeric powder – 1 tbsp

      
Salt – 2 tbsp

      
Lemon juice – half a lemon

      
Black salt – ½ tbsp

      
Green Chilli – ½ kg

      
 

Method:

      
Take a pan, heat it and dry roast 2 tbsp yellow
mustard seeds (you can use the black ones as well), 2 tbsp mustard, 1 tbsp
fenugreek seeds and 2 tbsp fennel seeds to remove the moisture from it for a
minute.

      
Then take a blender jar, add the roasted mixture
and grind it coarsely.

      
Take a pan, add 1 cup of mustard oil and heat it
until it is smoking hot to remove the raw taste and smell. And cool it for a
while.

      
Take a plate and add the roasted powdered
mixture to it. Then add 2 tbsp dry mango powder, asafoetida, 1 tbsp turmeric
powder, 2 tbsp salt, lemon juice, ½ tbsp black salt to it. Then gradually add
the mustard oil to the mixture until it combines into a mixture used as
stuffing for the chilli (little wet crumble mixture.)

*Lemon juice increases the shelf life of the pickle. You can add
vinegar to this as well.

      
Slit all the green chilli in between and fill
them up completely with the masala stuffing.

*The chilli is washed and dried well. You can use red chilli as
well in the same method to make the pickle. There is no need to remove the
seeds as they give a spicy flavour.

      
Take a sterilized glass container and transfer
the pickle to it. Then add the remaining masala and oil to it.

*Make sure to fill the jar because if there is space in the
container, then there are high chances of it getting spoiled. Also, the oil
added to the pickle increases shelf life.

      
Store the pickle in a clean and dry place.

      
Keep the pickle under the sun for 2 hours every
day and mix it regularly at intervals for almost a week. Keep the container
closed, but in case you want to keep it open then cover it with a cloth. Use a
clean and dry spoon to serve it so it doesn’t get spoilt and has a long shelf
life.

You can serve it along
with poori, paratha, dal and rice, and enjoy this yummy pickle.


Check out the full video here-


Comments

Leave a Reply

Your email address will not be published. Required fields are marked *