Green Chilli Pickle Recipe (Hari Mirch Ka Achar)
This traditional Indian pickle is known for its spicy and tangy flavor, making it a perfect accompaniment to meals. Below is a detailed recipe to prepare Green Chilli Pickle.
Ingredients:
- Green Chilies: 1 pound (500 g)
- Coriander Seeds: ½ cup
- Salt: ¼ cup
- Jaggery: One lemon size
- Tamarind pulp: One lemon size
- Turmeric Powder: 2 teaspoons
- Mustard Oil/Gingelly oil: 2 cups
- Urad Dhal: 2 Tbs.
- Channa Dhal: 2 Tbs.
- Fenugreek seeds: 1 Teaspoon
- Asafetida: One lemon size
Instructions:
- Preparation of Chilies:
- Wash the green chilies thoroughly and dab them dry using a cotton cloth.
2. Coarse grind the chilies with a Mortar and pestle or coarse grind in a food processor. Collect them in a bowl and keep it aside.
3. Dry fry Channa dal, and Urad dal until golden brown. Empty the dhal in a plate and allow it to cool.
4. Heat 1 tablespoon of coconut oil/sesame oil/mustard oil in the same pan. Add the asafetida piece and roast it until crispy
5. Turn of the gas, once the asafetida turns crispy and add the dry tamarind pulp to the hot oil.
6. Add the dhal and half of the asafetida with half of dry tamarind pulp to a food processor.
7. In a pan dry fry coriander seed (Dhania), and fenugreek seeds:
8. In a food processor add the roasted coriander seeds, other half of roasted asafetida. tamarind and coarse grind.
9. Wash 1 tablespoon of white sesame. Dry roast in a pan until it crackles. Empty in a plate and set aside.
10. Heat oil in a pan. Once hot keep in low flame and add asafoetida powder and turmeric powder.
10. Add the chopped green chilies to the pan and stir well to ensure all chilies are semi-fried. add salt. Mix the hot sesame into the chilly mixture and stir fry again.
11. Fry the pickle until soft and add oil little by little along with the ground mixture (coarsely ground dhal and coriander) Continue to stir fry until the oil separates the pickle.
14. Heat the remaining oil in a pan.
15. Empty the Chilly mixture into a clean glass jar.
- Resting Period:
- Allow the pickle to rest in a warm place for about 2-3 days. This helps in evaporating excess moisture and enhances the flavors.
- Finalizing the Pickle:
- Heat 1½ cups of mustard oil in a pan until it fumes, then remove from heat and let it cool slightly. Pour this hot oil over the pickle mixture in the jar for added flavor and preservation.
- Serving:
- After resting for a few days, your green chili pickle is ready to be served! It pairs well with various Indian dishes.
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