GREEN CHILLI PICKLE

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.