Instant Green Chilli Pickle | Hari Mirch Ka Achar
Step by step preparation with pictures and video of Homemade instant Green Chilli Pickle . This tangy and spicy green chilli pickle with mustard seeds or hari mirch ka achaar is a north Indian style pickle recipe and very quick and easy to prepare ready in under 15 minutes.
Ingredients
- 100 gm small and thin green chillis (wash and dried)
- 1 tbsp small mustard seeds
- 1 tbsp fennel seeds (saunf)
- ¾ tsp salt
- ½ tsp turmeric powder
- 1 tsp oil
- 1 Pinch heeng
Instructions
- Wash green chilis. Remove the stems and let them dry out completely.
- Once they dried out, slit them into two pieces.
- Now in a grinder jar transfer red mustard seeds, fennel seeds and grind them into a coarse powder. Transfer this powder to a plate, add salt and turmeric powder and mix.
- After that, heat a little mustard oil on a low flame, add a pinch of heeng and switch off the gas.
- Now add this oil mixture to the ground spices, add spilt chillies and mix nicely so that spice coats the chillis well.
- Transfer them to a cleaned and dried jar. To make it more flavourful keep it in the sunlight for a day or two or you can leave it on the kitchen counter for 3-4 days before consuming.
- Serve it with plain or stuffed parantha or any meals to make them flavourful and tasty.
Video
Notes
1. Choose fresh, green thin and hot green chillies. If you do not want hot chillies then choose medium-hot ones according to your taste.
2. Chillies should be completely dried before preparing the pickle.
3. After preparing put the pickle place the jar in the sunlight for 1 or 2 days this helps in increasing the shelf life as well as the flavour of the pickle.
4. To keep the pickle from gone bad always use a dry spoon when taking it out from the jar.
5. It stays good for months even at the kitchen counter, with no need for refrig
2. Chillies should be completely dried before preparing the pickle.
3. After preparing put the pickle place the jar in the sunlight for 1 or 2 days this helps in increasing the shelf life as well as the flavour of the pickle.
4. To keep the pickle from gone bad always use a dry spoon when taking it out from the jar.
5. It stays good for months even at the kitchen counter, with no need for refrig