Mirchi Ka Achar

Ingredients

  • 1 tablespoon cumin seeds/jeera
  • 1 teaspoon fenugreek seeds/methi dana
  • 5 tablespoons fennel seeds/sauf
  • 5 tablespoons rai dal/ mustard seeds
  • ¾ cup mustard oil
  • 4 inch ginger
  • 250-300g green chillies
  • 1½ tablespoon salt
  • 1 teaspoon turmeric powder
  • 1 tablespoon kashmiri red chilli powder
  • ½ teaspoon asafetida/ hing
  • 1 teaspoon nigella seeds/kalonji
  • ½ cup white vinegar

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. To make the pickle masala in a pan add fennel seeds, cumin seeds, fenugreek seeds and rai dal. Now dry roast them on medium to low for 2 minutes. Once done let them cool down completely.
  2. Now add the masala in a mixer grinder and grind till it gets a coarse texture. The masala is ready.
  3. Now take clean, washed green chillies, (there should be no water or extra moisture in them, make sure you dry them under the fan for sometime) Once done gently pluck the stem.
  4. Now with the help of a knife or a scissor cut the green chillies into small pieces.
  5. In a separate pan add mustard oil and heat it. Once done, let it cool down completely.
  6. To make and assemble the pickle in a large bowl add the chopped green chillies, crushed ginger, turmeric powder, kashmiri red chilli powder salt, nigella seeds, asafetida and the pickle masala we prepared. Mix well.
  7. Now add the mustard oil and mix until everything is well combined.
  8. Finally add the white vinegar and give it a final mix. The instant mirchi ka achar is ready.
  9. Transfer it in a clean, dry glass bottle and store it for upto an year.

Recipe Notes

  • I have heated mustard oil so its raw taste goes away but you can add it directly too.
  • Always use dry utensils while making a pickle, make sure it doesn’t come in contact with water.
  • Never add hot oil in the green chillies else the chillies will get spoilt. Let it cool down completely and then add it.
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