MIRCH KA ACHAR

Hari Mirch Ka Achar (Green Chilli Pickle)

Hari Mirch Ka Achar is a delicious, tangy, and spicy homemade green chilli pickle prepared with aromatic roasted spices, garlic, and mustard oil. It pairs perfectly with dal-rice, parathas, rotis, and many Indian meals.

Ingredients

• 100 g green chilies
• ¼ tsp hing (asafoetida)
• 2 tsp fennel seeds (saunf)
• 2 tsp mustard seeds (yellow and black mixed)
• 1 tsp cumin seeds (jeera)
• 2 tsp coriander seeds (dhania)
• ¼ tsp methi (fenugreek) seeds
• 3–4 tsp vinegar or lemon juice
• 4–5 tsp oil (traditionally mustard oil)
• 4–5 garlic cloves
• 1 tsp crushed garlic
• ½ tsp turmeric powder
• ¼ tsp kalonji (nigella seeds)
• 1–2 tsp salt

Instructions

1. Wash and pat dry the green chilies.
2. For a longer shelf life, keep the chilies in direct sunlight for 2–3 hours.
3. Cut the chilies into your preferred shape (lengthwise in this recipe).
4. Transfer the chilies to a large bowl.
5. Add salt, mix well, and let them rest for at least 30 minutes.
6. Dry roast the mustard seeds, methi seeds, fennel seeds, cumin seeds, and coriander seeds over low heat until aromatic. Do not brown the spices.

7. Allow the roasted spices to cool.
8. Coarsely grind them and keep aside.

9. Heat oil in a small pan.
10. Add the garlic cloves and sauté until lightly golden.
11. Add the crushed garlic, switch off the heat, and allow the oil to cool.
12. Add turmeric, kalonji, and the coarsely ground spice mixture to the bowl of chilies.
13. Pour in the vinegar and mix well.
14. Add the cooled garlic-infused oil.
15. Mix thoroughly so every chili is evenly coated.
16. Taste and adjust seasoning if required.
17. Your tangy and spicy Hari Mirch Ka Achar is ready.
18. Serve with dal-rice, parathas, rotis, or your favorite Indian meal.

Storage Tips

• Store the pickle in a completely dry glass jar.
• Increase the quantity of oil for a longer shelf life.
• Ensure all ingredients and utensils are completely moisture-free.