- 100g garlic cloves
- 100g green chillies
- 100g ginger
- 2 tablespoons fennel seeds/sauf
- 2 tablespoons coriander seeds/sabut dhaniya
- 1 teaspoon cumin seeds/jeera
- ½ teaspoon fenugreek seeds/methi dana
- 2 tablespoons salt
- 1 teaspoon turmeric powder/haldi
- 2 teaspoons kashmiri red chilli powder
- ½ teaspoon asafetida/heeng
- ½ cup mustard oil
- 2 large lemons
- 3 tablespoons white vinegar
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
- Remove the skin of ginger and garlic. Now wash them thoroughly. Remove the stems of the green chillies and wash it nicely.
- Place the vegetables on a plate and let them dry completely under the fan or sun. There should be no extra water or moisture left on them, else the pickle will turn bad.
- Slice ginger into thin long strips.
- Slit the green chillies from the center and cut them into 2-3 pieces or depending on the size you prefer.
- Cut the garlic cloves into two pieces if its too big or use it as it is.
- To prepare the dry masala for the achar in a pan add coriander seeds, fenugreek seeds, cumin seeds and coriander seeds. Dry roast them for 2-3 minutes on medium flame till it turns aromatic and becomes little dark in colour. Once done let them cool down.
- In a mixer grinder grind them till it forms a coarse texture.
- In a bowl add the chopped garlic, green chillies and ginger.
- Now add salt and turmeric powder and mix well. Let them rest for 20 minutes or upto 2 hours.
- Add the Kashmiri red chilli powder, asafetida, along with the masala we prepared earlier and mix well.
- Now add mustard oil and mix.
- Lastly add the juice of two large lemons, vinegar and mix until everything is well combined.
- Keep the mix achar in a dry, airtight container.
- Can be stored in the refrigerator for upto 3-4 months and at room temperature for upto 1 month.
- Before making the pickle make sure the vegetables don’t have any moisture or water left on them.
- You can cut the green chillies and ginger as per the size you want.
- You can add extra mustard oil on the top after transferring the pickle in the glass bottle.
- I do not prefer heating the mustard oil but if you want then heat the oil and once it cools down completely add it into the pickle.
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