HARI MIRCH KA ACHAR

8:38 AM

 



Chilli pickle is a mouth-watering delight, they are yummy spicy and sour little magic bombs that explode with flavours with every bite.

Ingredients:

       Yellow Mustard seeds – 2 tbsp

       Mustard seeds – 2 tbsp

       Fennel seeds – 2 tbsp

       Fenugreek seeds – 1 tbsp

       Mustard oil – 1 cup

       Dry Mango powder – 2 tbsp

       Asafoetida

       Turmeric powder – 1 tbsp

       Salt - 2 tbsp

       Lemon juice – half a lemon

       Black salt – ½ tbsp

       Green Chilli – ½ kg

        

Method:

       Take a pan, heat it and dry roast 2 tbsp yellow mustard seeds (you can use the black ones as well), 2 tbsp mustard, 1 tbsp fenugreek seeds and 2 tbsp fennel seeds to remove the moisture from it for a minute.

       Then take a blender jar, add the roasted mixture and grind it coarsely.

       Take a pan, add 1 cup of mustard oil and heat it until it is smoking hot to remove the raw taste and smell. And cool it for a while.

       Take a plate and add the roasted powdered mixture to it. Then add 2 tbsp dry mango powder, asafoetida, 1 tbsp turmeric powder, 2 tbsp salt, lemon juice, ½ tbsp black salt to it. Then gradually add the mustard oil to the mixture until it combines into a mixture used as stuffing for the chilli (little wet crumble mixture.)

*Lemon juice increases the shelf life of the pickle. You can add vinegar to this as well.

       Slit all the green chilli in between and fill them up completely with the masala stuffing.

*The chilli is washed and dried well. You can use red chilli as well in the same method to make the pickle. There is no need to remove the seeds as they give a spicy flavour.

       Take a sterilized glass container and transfer the pickle to it. Then add the remaining masala and oil to it.

*Make sure to fill the jar because if there is space in the container, then there are high chances of it getting spoiled. Also, the oil added to the pickle increases shelf life.

       Store the pickle in a clean and dry place.

       Keep the pickle under the sun for 2 hours every day and mix it regularly at intervals for almost a week. Keep the container closed, but in case you want to keep it open then cover it with a cloth. Use a clean and dry spoon to serve it so it doesn’t get spoilt and has a long shelf life.

You can serve it along with poori, paratha, dal and rice, and enjoy this yummy pickle.


Check out the full video here-


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