Green Chilli Pickle Recipe
Green chilli stew pickle recipe is a tasty, moment North Indian style achar made with new long green chillis, Indian spices like mustard, mustard oil and fenugreek. A tangy and spicy fixing arranged from hari mirch or green chillies with oil, vinegar, salt and lemon juice. Essentially it is served as a relish for extra flavour and taste as a side dish for lunch and supper. Right now pickle recipe is predominantly arranged from crisp and delicate green chillies which blended with dry spice powders. it is a well-known pickle recipe which is generally refreshing over every single Indian state. In this post, lets get familiar with a straightforward and simple hari mirch ka achar recipe.
Green Chilli Pickle Recipe
Ingredients
- 10 green chilli medium spiced
- 2 teaspoon mustard seeds / rai
- 1 teaspoon jeera / cumin seeds
- ¼ teaspoon methi / fenugreek seeds
- 1 teaspoon coriander seeds
- ½ teaspoon ajwain / carom seeds
- 1 teaspoon saunf / saunf
- 1 teaspoon turmeric / haldi
- ¼ cup oil / mustard oil
- salt to taste
- 1 pinch of hing / asafoetida
- 2 tablespoon vinegar
- 1 lemon
Instructions
- Sun dry every one of the spices in individual bowls for 2 days. Coarsely grind fenugreek seeds, mustard seeds, fennel seeds, and coriander seeds to a powder. It ought to be coarsely ground. Put aside.
- Wash the green chilis, evacuate the stalks, dry them. Cleave into nibble estimated pieces. You can slash them into I 1/2" or 3/4" pieces. Spot the slashed green chillies in a ceramic bowl or stainless steel.
- Include the turmeric powder and salt and blend well. Include asafoetida and the roughly grounded spice powder and blend. Include lemon juice and blend well.
- Warmth the mustard oil until getting smoking hot then turn off warmth. Pour the hot oil over the green chillies. Blend well and cool totally, revealed.
- Expel to a cleaned glass bottle, spread the best with a cotton cloth, and spot in the hot sun for 2-3 days.
- You can utilize the pickle from the third day of preparation. The pickle bottle uses to be stock up in a dampness free spot at normal temperature for some months. Likewise, you can keep cold the pickle bottle.
- You can serve the pickle with pulka, paratha or roti.
Notes
In the event that you can't sun dry the spices, you can dry dish them exclusively on low fire for somewhere around 4 to 5 mins or till they change color somewhat. Try not to consume them. Amid winter months, you should sun dry the spices for no less than 3-4 days. Warmth the mustard oil till it is smoking hot, Do not skirt this progression. Expel from warmth, promptly pour into the green stew blend. Pursue this progression to the T. You can expand the amount of mustard oil by another 2 table spoons for a more drawn out time span of usability. In the event that you would prefer not to utilize mustard oil, utilize some other vegetable oil aside from olive oil.
