Aachar is an ethnic part of
cuisine. From Kashmir to Tamil Nadu and from Gujrat to Assam people make
variety of Aachars and is served along with the main course. Aachar is usually made with spices that not
only stimulate our taste buds but also help in better digestion of food. Indian
meals are generally served with a variety of condiments, of which pickles are
the most common. Or you can serve it as a complimentary dish with any
parantha. Winter season is the best
season to spice up your paranthas with any of your favourite aachar. Green
Chilli Pickle is a delightful way to spice up any meal. Green chillies are used
to make different variety of pickles and stir fries, there are numerous
versions of making this depends upon individual and region taste. I am not a big fan of pickles but I love
nimbu ka sweet and spicy aachar made by my mom. But I have recently got hooked
to this chilli pickle and so prepared it. Now a days I love making different
types of pickles. So here is the simple Mirchi Ka Aachar recipe with
step-by-step pictures, hope you all like it.
INGREDIENTS:
250 gms Green Chillies
2 tablespoon Coriander Seeds,
coarsely ground
1 ½ teaspoon Rai ki Dal / Yellow ground
Rai
1 ½ tablespoon White Vinegar
1 ½ tablespoon Lemon Juice
¼ teaspoon Turmeric Powder
2 teaspoon Salt, or as needed
Tempering:
3 tablespoon Cooking Oil
1 teaspoon Fenugreek Seeds/ Methi
Seeds
2 teaspoon Fennel Seeds
½ teaspoon Asafoetida
METHOD:
STEP 1 – Wash and then wipe out
green chillies using kitchen towel.
STEP 2 – Cut them into roundels.
Keep Aside.
STEP 3 – Heat oil in a small pan,
add the ingredients under title “tempering”, Saute and cook for 1 minute or
until seeds become golden.
STEP 4 – Add chopped green
chillies in it and mix well and sauté for few seconds.
STEP 5 – Then add 1 ½ teaspoon
salt in it and give a nice stir.
Cook it on high flame till all the extra
moisture evaporates.
STEP 6 – Remove the pan from heat
and let the mixture cool down to room temperature.
STEP 7 – In mixer pot, add
coriander seeds and ground coarsely.
Add rai, ½ teaspoon salt,
turmeric powder, vinegar and lemon juice in it and pulse it once. Mix well all ingredients.
STEP 8 – Now add this mixture to chopped chillies and mix properly.
STEP 9 – Transfer the pickle in a
clean sterilized glass jar. Pickle is ready.
You can use it after a day so
that the chillies will absorb all the flavours. Stay fresh for 3 months when
stored in refrigerator and 1 month with refrigerator.
NOTES: * You may substitute
fenugreek seeds with kalonji / nigella seeds.
* Rai ki dal is mustard seeds with
skin removed and then split or roughly ground and are in yellow in colour, but
you can also add ground black mustard seeds instead of split ones.
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