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How To Make Easy Tasty Green Chilli Achaar – 2 Variations
Green chilli achaar/Green Chilli Pickle (Mirch ka Achar) is a traditional Indian pickle made with green chilies, spices, and oil. It is a popular condiment in India and has a slightly spicy, sour, and salty taste.
Green chilli achaar can be made at home or purchased from Indian grocery stores.
To make green chili achaar, start by washing and drying green chilies. Afterwards, remove the seeds and stems from the chilies and cut them into small pieces.
Next, add the chili pieces to a bowl with salt, mustard seeds, fenugreek seeds, turmeric powder, asafoetida powder, and red chili powder. The mixture should be mixed well and allowed to sit for 30 minutes.
After 30 minutes, heat oil in a pan over medium heat and add the chili mixture to the pan.
Fry the chilies for 10 minutes or until they are slightly browned. Once the chilies are done, remove them from the heat and let them cool.
Once the chilies have cooled, add them to a clean glass jar and pour the oil over the chilies.
Make sure the jar is closed and stored in a cool, dark place. Green chili achaar will last for up to 2 months when stored properly.
You can make this above version of Mirch ka Achar or go for the below variation. Both are relatively easy to make and equally tasty.
Easy Tasty Green Chilli Achaar Recipe
Prep Time: 10 min
Cook Time: 5 mins
Total Time: 15 mins
Course: Side Dish
Author: Ranjeeta Nath Ghai
- 250gms green chilli
- 2 heads of garlic
- ¼ tsp fenugreek seeds or methi
- 1 tsp fennel seeds or saunf
- 2 tsp mustard seeds or rai
- 4 tsp yellow mustard or peeli rai
- 2 tbsp apple cider vinegar
- 2 tsp salt
- ¼ tsp black salt
- 2 tbsp mustard oil
- 1 tsp haldi
- Cut chilli into bite-sized pieces and set aside
- Dry roast fenugreek, fennel, black mustard and yellow mustard and blend into a fine powder
- Blend 2 heads of garlic separately and add to the chilli
- Add 4 tbsp of blended mixture to the mix and add salt, black salt, Haldi, hing, apple cider vinegar, and mustard oil to the chillies and mix thoroughly
- In a pan, heat 2 tbsp of mustard oil and add to the mix
- Store in an airtight container
- It can be stored for up to 6 months
- If you want a less spicy achaar, remove the seeds from the chilies before cutting them into pieces.
- If you can’t find mustard oil, you can substitute another type of oil, such as vegetable oil.
- Green chilli achaar will last for up to 2 months when stored in a cool, dark place.
- Dry the chilies before adding them to the bowl with the spices. This will help the chillies absorb the flavors of the spices better.
- Be sure to let the achaar mixture cool completely before storing it in a glass jar. If the mixture is still warm, it can cause the jar to break.
- Be careful with vinegar. Achaar can become too sour if you add too much. Start with a little less than 2 tbsp and add more to taste if you need it.
- If you want a smooth achaar, blend the ingredients together before adding them to the pan. Otherwise, you can leave the ingredients whole for a more textured achaar.
- Do not go overboard with fenugreek seeds. They have a bitter taste and can easily make the achaar too bitter if you use too much. 1/4 tsp is plenty.
Green chilli is a delicious condiment that can be added to Indian dishes or eaten on its own. Green chilli achaar is a delicious Indian pickle that is perfect for spicing up any meal.
It has a slightly spicy, sour, and salty taste that pairs well with rice, roti, or naan. It is relatively simple to assemble at home and can be stored for up to 2 months.
Give green chilli achaar a try the next time you want to add a little something extra to your meal!
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Recipe Name: How To Make Easy Tasty Green Chilli Achar – 2 Variations
Author: Ranjeeta Nath Ghai
Description: Green chilli achar is a traditional Indian pickle made with green chilies, spices, and oil. It is a popular condiment in India and has a slightly spicy, sour, and salty taste.
Preperation time: 10M
Cook Time: 5M
Total Time: 15M
Recipe Yield: 250gms
Recipe Ingredients: 250gms green chilli , 2 heads of garlic , ¼ tsp fenugreek seeds or methi , 1 tsp fennel seeds or saunf , 2 tsp mustard seeds or rai , 4 tsp yellow mustard or peeli rai , 2 tbsp apple cider vinegar , 2 tsp salt , ¼ tsp black salt, 2 tbsp mustard oil , 1 tsp haldi
Recipe Instructions: Cut chilli into bite-sized pieces and set aside Dry roast fenugreek, fennel, black mustard and yellow mustard and blend into a fine powder Blend 2 heads of garlic separately and add to the chilli Add 4 tbsp of blended mixture to the mix and add salt, black salt, Haldi, hing, apple cider vinegar, and mustard oil to the chillies and mix thoroughly In a pan, heat 2 tbsp of mustard oil and add to the mix Store in an airtight container It can be stored for up to 6 months Enjoy,!!!!
Recipe Cuisine: Indian
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