Posted on
16 October 2012
by
Anjana Chaturvedi
Green Chilli Pickle (Hari Mirch ka Achar)
Ingredients
Fresh green chillies-250 gms
Ginger slices-4 tbs (optional)
Lemon juice-3/4 cup
Refined oil-3/4 cup
Crushed fennel seeds (saunf)- 2.5 tbsp
Crushed mustard seeds- 1.5 tbsp
Turmeric powder- 1/2 tsp
Salt-1.5 tbsp
Preparation
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Wash and wipe green chillies well, then chop into roundel.
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Peel ginger and make thin slices.
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Put them in a glass bottle or jar add salt, turmeric and mustard powder (rai) and keep covered overnight or for 8 hours.
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Then add lemon juice, oil and fennel seeds. Mix well.
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Let it mature for 2 -3days and then start using (you can start using it immediately, but the taste enhanced after 2-3 days).
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Keep in room temperature for 1 week then keep refrigerated for 2-3 months (keep stirring in between).
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You can also add fresh turmeric (kachchi haldi/or amba haldi) into it along with ginger.
Cooks Note
A spicy and tangy green chili pickle. Serving suggestions: serve with daal, bread or with any curry.