STEP-BY-STEP Mirch Ka Achar Recipe: Sizzle and Spice
Spice up your meals with our homemade Mirch Ka Achar recipe—unleash fiery flavors in a jar!
All spicy food lovers are welcome! This mirch ka achar recipe is also called the Indian green chili pickle. If you are not having it with your lunch or dinner then you are missing out on a huge thing. No Indian meal is complete without serving achar or pickle along with the meal. Here is the recipe for the easiest yet most delectable mirch ka achar that becomes ready in a few minutes but can be enjoyed up to several months. Do try!
Servings
1 medium Jar minutes
Preparing Time
20 minutes
Cooking Time
05 minutes
Calories
2000 kcal
INGREDIENTS
300-gram Green Chilies
¼ cup Fenugreek Seeds
¼ cup Fennel Seeds
1/4 cup Mustard Seeds
1 cup Mustard Oil<br>
2 tbsp Salt
1½ tsp Asafetida
1 tbsp Turmeric
1 tsp Nigella Seeds
1/2 cup Vinegar
1 piece of Charcoal
DIRECTION
- Preparing Green Chilies for Pickling
Select chilies green in color. Take some fresh green chilies, pick them, and wash them thoroughly.Dry them completely under the sun or fan. Let the entire moisture dry up.When the chilies dry up completely, cut them in half with the help of a knife or scissors.
- Preparing the Achar Masala
Place a pan on medium flame and add fenugreek seeds, mustard seeds, and fennel seeds. Dry roast them until fragrant.
After dry roasting, grind the seeds into smooth powder.
Take chilies and add turmeric powder, Kashmiri red chili powder, salt, all the powdered spices of dry roasted seeds, Nigella Seeds, and vinegar and mix well. - Green Chili Pickling
Heat 1 cup mustard oil until smokes come out of it. Then let it cool for some time.
Add Asafetida to the oil and pour it into the green chili mix. - Storing Green Chili Pickle
Add a piece of charcoal to the flame.
Take a glass or steel container, and sterilize it by adding a pinch of Asafetida to the heated charcoal.
Store the green chili pickles and enjoy!
NOTES
Select sharper green chilies.
You can prevent a burning sensation in your hands due to chilies by rubbing your palm with mustard oil beforehand.
Always use a glass container for storing pickles as it’s the least reactive.
Do not skip sterilizing the container for storing for a long time.
Also Read:
Exploring Vrindavan Peda’s Recipe: STEP-BY-STEP Guide
