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Green Chilli Pickle || Hari Michon ka achar || How to make green Chilli Pickle with step-by-step photos
Green chilli 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 between 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.
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Sun pickles are usually fermented and can take 3 days to a week to a month. But what if you don’t have any pickles at your home and want something instantly? The dish which I am going to explain 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
Recipe Tips:
- You can keep the pickle also under the sun-light for 2-3 days
- Don't cook if you are keeping pickle under the sun-light for 3 days
- Don't keep pickles in any moist place it may be spoiled/rotten
- Using a glass jar/container for pickles is better than metal pots or spoon
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Rinse the chillies and pat dry
Start by cutting the chillies into small chunks or bite-size pieces, and 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 the stove and 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 roast them, that is why we just hardly dry roast all spices about ½ minute is enough
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 it into the chilli bowl
But the sharp taste of mustard oil is good in this chilli pickle because here am not heating the oil but rather adding it directly to the pickle
Now add further vinegar, all remaining spices, salt, turmeric powder, lemon juice and mango powder, mix them together very well
Transfer to another bowl/bottle or jar
Instant pickle is now done and ready to serve with plain rice and dal and khichdi
.jpg "instant green chili pickle")
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:
- 100g, green chillies
- 3 tsp, fennel seeds
- 4 tsp, white vinegar (whatever you have vinegar type can be added)
- 4-5 tsp, mustard oil
- 3 tsp, black mustard seeds
- 1 ½ tsp, fenugreek seeds
- I tsp, cumin seeds
- I tsp, turmeric powder
- 1 tsp, mango powder (amchur)
- 1 tbsp, lemon juice (optional)
- Salt to taste
How to make the Instant Chilli Pickle?
- Rinse the chillies and pat dry
- Start by cutting the chillies into 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 chopped down all the chillies
- Place pan on the stove and heat it well first
- Then put all the whole spices like fennel and cumin. fenugreek and mustard seeds
- Now dry roast the spices on a very low-medium flame
- We need to just remove the moisture from the spices not roast
- That is why we just hardly dry roast all spices about ½ minute is enough
- Remove from the flame and put all spices into the grinder jar
- Grind them a little coarsely
- 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 & put 1 piece of onion, let it burn for removing the sharp taste of the oil
- When it gets completely cooled down then pour it into the chilli
- But the sharp taste of mustard oil is good in this chilli pickle
- Because here I am not heating the oil but rather adding it directly to the pickle
- Now add further vinegar, all ground 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 the chillies are soft
- Instant pickle is now done and ready to serve with plain rice and dal and khichdi
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