Instant Green Chilli Pickle Recipe - Yummy Traditional

Instant Green Chilli Pickle Recipe



Green chilli pickle || Hari Mirchon ka achar || how to make green chilli pickle with step by step photos

Green chili pickle is a spicy, tangy and delicious vegan pickle, which is prepared with raw mustard oil along with some essential pickle spices
An important part of Indian/Pakistani cuisine people love to eat with their meal special dal, plain rice and khichdi
Green chilli pickle  enhances the taste of your meal and increases your appetite 
There is no comparison of homemade pickles with the ones you buy from the market. But making a pickle at times could be a very lengthy process especially when you are making Sun pickles. I remember my grandmother used to prepare she mixed all the spices and then keep them for long hours on the terrace to get the proper sunlight.
                         
chilli-pickles

Sun pickles are usually fermented and can take 3 days to a week to a month. But what if you don’t have any pickle at your home and want something instantly? The dish which I am going to explain over here is known as Hot Chilli Pickle or Mirch Ka Achar which you can make in almost 15 to 20 mins and can have once cooked.
So let’s come to know how to make instant homemade chilli pickles at home with step by step photos...
                  
green-chilli-pickles

Recipe Tips:
  1. You can keep the pickle also under the sun-light for 2-3 days 
  2. Don't cook if you are keeping pickle under the sun-light for 3 days
  3. Don't keep pickle any moist place it may be spoil/rotten 
  4. Using a glass jar/container for pickle is better than metal pots or spoon


We Need!
                        

    Rinse the chillies and pat dry


    rinse-and-pat-dry-chillies

    Start with cutting the chillies in small chunks or bite-size pieces, remove the stalk. Try using the scissor for chopping the chillies as it is more convenient and also doesn’t come on your hands. Similarly, chop down all the chillies
      


    Place pan on stove heat it well first, then put all whole spices and dry roast them together very low. We need to just remove the moisture from the spices not to roast, that is why we just hardly dry roast all spices about ½ minute is enough

                     
    dry-roast-spices


    Grind them little coarsely        
     

    crosley-grind-pickle-spices


    Now in a green chilli bowl add mustard oil
    Note: if you don’t like the spicy and sharp taste of mustard oil then heat the oil in a pan and put 1 piece of onion, let it burn for removing the sharp taste of the oil
    When it gets completely cool down then pour to the chilli bowl 
    But the sharp taste of mustard oil is good in this chilli pickle because here am not heating the oil rather adding it directly to the pickle



    Now add further vinegar, all remaining spices, salt, turmeric powder, lemon juice and mango powder, now mix them together very well



    Place a pan on the stove and put all the pickle mixture in the pan. Allow to cook it around 5-10 minutes on low-medium flame, stir constantly until chillies are soft
                  

    cook-green-chilli-pickles

    Transfer to another bowl/bottle or jar 


    Instant pickle is now done and ready to serve with plain rice and dal and khichdi 


        




    Green chilli pickle is a spicy, tangy and delicious vegan pickle, which is prepared with raw mustard oil along with some essential pickle spices

    Ingredients:
    1. 100g, green chillies
    2. 3 tsp, fennel seeds
    3. 4 tsp, white vinegar (whatever you have vinegar type can be added)
    4. 4-5 tsp, mustard oil
    5. 3 tsp, black mustard seeds
    6. 1 ½ tsp, fenugreek seeds
    7. I tsp, cumin seeds
    8. I tsp, turmeric powder
    9. 1 tsp, mango powder (amchur) 
    10. 1 tbsp,lemon juice (optional)
    11. Salt to taste
    How to make the instant pickle?
    Instructions:
    1. Rinse the chillies and pat dry
    2. Start with cutting the chillies in small chunks or bite-size pieces
    3. Remove the stalk
    4. Try using the scissor for chopping the chillies as it more convenient and also doesn’t come on your hands
    5. Similarly chopped down all the chillies
    6. Place pan on stove heat it well first
    7. Then put all whole spices like fennel, cumin. fenugreek and mustard seeds
    8. Now dry roast the spices on very low-medium flame
    9. We need to just remove the moisture from the spices not to roast
    10. That is why we just hardly dry roast all spices about ½ minute is enough
    11. Remove from the flame and put all spices into the grinder jar 
    12. Grind them little coarsely
    13. Now in a green chilli bowl add mustard oil
    14. Note: if you don’t like the spicy and sharp taste of mustard oil then heat the oil in a pan & put 1 piece of onion, let it burn for removing the sharp taste of the oil
    15. When it gets completely cool down then pour to the chilli
    16. But the sharp taste of mustard oil is good in this chilli pickle
    17. Because here I am not heating the oil rather adding it directly to the pickle
    18. Now add further vinegar, all ground spices, salt, turmeric powder, lemon juice and mango powder
    19. Now mix them together very well
    20. Place a pan on the stove and put all pickle mixture in the pan
    21. Allow to cook it around 5-10 minutes on low-medium flame
    22. Stir constantly until chillies are soft
    23. Instant pickle is now done and ready to serve with plain rice and dal and khichdi
    *Not be duplicated, rewritten or published without permission- Thank you! 

    Have you any doubts about this blog kindly let me know
    EmoticonEmoticon