Green Chili Pickle
Tangy, spicy and packed with flavor, this green chili pickle aka Mirchi ka Achar is a kickass Indian condiment you need to try!
Ingredients
- 2 cups green chilies
- 3-5 garlic
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon coriander seeds
- ¼ teaspoon fenugreek seeds
- ¼ teaspoon turmeric
- Asafoetida a pinch
- 2 tablespoon mustard oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
Instructions
- Dry roast the whole spices in a pan over medium heat until they're aromatic. Take off heat and allow them to cool down.
- Transfer them to a blender jar and blend until you get a coarse powder that looks like this.
- Add it back to the pan with the mustard oil and cook for a minute or two over medium-low heat, stirring continuously.
- Add the mixture along with the salt, asafoetida, turmeric and lemon juice to the chopped green chilies and mix well.
Notes
- Make sure you have enough of the oil mixture to nicely coat the chilies. This is important, since it is what will help the pickled green chilies last longer.
- Use a clean spoon, bowl and other utensils while making this green chili pickle. Any moisture will speed up its spoilage.
- If you have some extra veggies, you can add them into the mix too. I usually use veggies to make my Torshi (mixed vegetable pickle), but they taste fantastic with this rustic Indian pickle masala too.
- If you want the pickle to last longer, use more oil and ensure that there's enough oil to completely cover the chilies when you add them to the jar.
- For a stronger, tangy flavor, you can also add some salt preserved limes into the jar with the green chilies.
Nutrition
Calories: 46kcalCarbohydrates: 3gProtein: 0.2gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 416mgPotassium: 16mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 6mgCalcium: 6mgIron: 0.3mg
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