Green Chilli Pickle
Green Chilli pickle or hari mirch ka achar recipe, is an easy and simple recipe to prepare a mouth-watering spicy and tangy flavored table condiment for your summer meals.
Ingredients
- ½ kg fresh green chilies
- 4 tbsp salt
- 3 tsp turmeric powder
- 2 tbsp dry coriander seeds
- 2 tbsp fenugreek seeds or methi dana
- 2 tbsp fennel seeds
- 2 tbsp kalonji seeds (nigella seeds)
- 2 tbsp mustard seeds (rai dana)
- ¾ liter mustard oil
Instructions
Slicing the Green Chillies
- Take fresh green chilies. I picked fresh chilies grown at home.
- Rinse them well and let them dry till there are no traces of moisture. Let them dry on their own or wipe them with a cotton cloth or paper towel.
- Wear the gloves and slice the chillis across their length. Cut them on one side only in order to retain the stuffed masala inside the chilies. After slicing the chilies, we stuff them with the pickling masala.
Preparing and Stuffing the Pickling Masala
- Take a large enough mixing bowl and combine the pickling spices. Mix all the ingredients with the spoon and then add mustard oil (sarson ka tail) to stick all the ingredients together.Add the oil just to moisturize the spices. Mix all the ingredients well after pouring the oil.
- After preparing the masala, we'll fill the chilies with it.
- Fill all the chilies one by one. After stuffing the chilies, we will proceed to the next step.
Exposure to Sunlight
- Take a large enough jar or pot made of glass (mason jar) or good-quality plastic. It must have a lid on it. Pour all the chilies into it. It is better to use a mason jar.
- First, cover the pot or jar with a dry cotton cloth and then close its lid tightly, to make it airtight.Place the chilies in the sunlight for 7 to 8 hours. You can extend the exposure duration depending on the season and the intensity of the sunlight.This process will cause the chilies to excrete their water and they will become soft and tender. Also, it will increase their shelf life.
The Final Step of Green Chilli Pickle
- After 7 to 8 hours, shift these chilies to a strainer or colander to drain off the excreted water. Keep the chilies in the strainer for at least 10 minutes.
- When the water drained off completely, put the chilies into an airtight and dry container made of glass, porcelain, or ceramic.Add mustard oil to the chilies. Fill the pickle jar with the oil till the chilies dip completely into the mustard oil.Keep the pickle aside for one week till it fully matures. Shake the jar once or twice every day or mix the pickle with a dry wooden spoon.
- After one week, you will observe the change in the color of chilies. This is the indication that our pickle is ready. Now you can enjoy the great taste of this table condiment.Try this chilli pickle recipe at home and share your experience in the comments section below.
