Thie perfect accompaniment to any Indian meals this spicy and tangy green Chilli Pickle or Hari Mirch ka Achar is a delicious North Indian style pickle recipe, where fresh green chilies are pickled with mustard seeds and lemon juice.
Cooking times
Information not currently available
Ingredients
25 green chillies
2 tbsp mustard seeds
1 tbsp coriander seeds
1 tsp fenugreek seeds
½ tsp turmeric
2 tbsp salt
½ tsp onion powder
½ tsp garlic powder
100 ml vegetable oil or mustard oil
lemon juice
2 tbsp vinegar
Method
Wash the green chillies, remove the stalks and dry them. Chop into bite sized pieces – 1/2″ or 3/4″ pieces. Place the chopped green chillies in a bowl.
Lightly toast the mustard seeds, coriander seeds and cumin seeds in a dry pan over medium heat for 1-2 minutes, or until they become fragrant.
Grind the seeds into coarse powder in a spice grinder, or use a mortar and pestle. Add the ground seed mixture to a small bowl. Add turmeric, garlic and onion powder and mix to combine.
Add the seasoning mixture to a small pot along with the vegetable oil, lemon juice, vinegar and salt. Gently warm on medium heat just a minute or two (do not boil), then pour the liquid over the sliced peppers.
Cover and refrigerate at least a day to allow the flavours to develop. It can be eaten right away, if desired, but is best after 3-4 days or even a week. The pickle stays nice and crisp.
