Green Chilli Pickle or Hari Mirch ka Achar is a North Indian style pickle recipe where fresh green chilies are pickled with mustard seeds, lemon juice.
Ingredients:
Makes 1 Jar
2 cups green chillies,
5 tsp mustard seeds
1 tsp fenugreek seeds
3 tsp salt
1 tsp turmeric powder
¼ cup lemon juice
1½ - 2 cups mustard oil
2 cloves garlic
How to make Green Chili Pickles:
Wash the chilies and blanch them in hot water for 10 minutes, then drain.
Grind mustard seeds and fenugreek seeds in a blender to make a coarse powder.
Put the powdered seeds to a bowl, add salt, turmeric powder and ½ cup mustard oil and lemon juice.
Add the chilies and mix well.
Cover the bowl with a cotton cloth and leave for 2-3 days so that the excess water evaporates.
On the third day, place the chilies in a glass jar.
Heat the remaining mustard oil in a pan.
Then pour the oil in the jar with the green chilies so they are all covered.
Keep the jar in sunlight for 3-4 days before using.
The pickle is now ready to use.
Serve with rice dishes, parathas, rotis.
Tip:
Best to use are medium green chilies, but you can aslo use red chilies, and small green ones to make this pickle.
This pickle can be stored for 3 months in a cool and dry place.