This instant mirchi ka achar can be made in 10 minutes. Its quick and easy to make and can be stored for upto 3 months.
Ingredients
- 150g green chillies
- 5 tablespoons rai/mustard seeds
- 3 tablespoons sauf/fennel seeds
- 2 teaspoons coriander/dhaniya seeds
- 1 tablespoon jeera/cumin seeds
- 1 teaspoon methi dana/fenugreek seeds
- 1 teaspoon haldi/turmeric powder
- ½ teaspoon kalongi
- ½ teaspoon hing/asafeotida
- 1½ teaspoon salt
- 5 tablespoons white vinegar
- 5 tablespoons mustard oil
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making Instant Mirchi ka Achar
- Wash the green chillies and let them dry completely. It shouldn’t have any moisture or water on them.
- Now cut them into small half inch size pieces and keep them aside.
- To prepare the masala for the mirchi achar, place a pan over medium flame and dry roast coriander seeds, cumin seeds, mustard seeds, fennel seeds and fenugreek seeds for a minute.
- Now transfer them in a mixer grinder and grind for a minute or until it forms into a coarse powder. Do not make it very fine.
- Add kalongi, turmeric powder, salt, asafeotida along with the masala we prepared on the chopped chillies and mix well.
- Now put vinegar and mustard oil and mix till all the green chillies are well coated with the masala and oil.
- The instant mirchi achar is ready. Transfer it in a clean, dry airtight container and seal it with a lid.
- Can be stored for upto 2 months.
Recipe Notes
- You can adjust the masala as per your taste and preference.
- Make sure the green chillies are washed and dried completely, else the mirchi achar might get spoiled.
Step By Step In Pictures
- Wash the green chillies and let them dry completely. It shouldn’t have any moisture or water on them.
2. Now cut them into small half inch size pieces and keep them aside.
3. To prepare the masala for the mirchi achar, place a pan over medium flame and dry roast coriander seeds, cumin seeds, mustard seeds, fennel seeds and fenugreek seeds for a minute.
4. Le them cool down for 2-3 minutes.
5. Now transfer them in a mixer grinder.
6. Grind for a minute or until it forms into a coarse powder. Do not make it very fine.
7. The texture looks fine, coarse.
8. Add kalongi on the chopped green chillies.
9. Add turmeric powder, salt and asafeotida.
10. Now add the masala we prepared earlier and mix well
11. Now put vinegar and mustard oil.
12. Mix till all the green chillies are well coated with the masala and oil.
13. The instant mirchi achar is ready. Transfer it in a clean, dry airtight container and seal it with a lid. Can be stored for upto 2 months.
