If you're a fan of spicy food, then Hari Mirchi Ka Achaar (Green Chili Pickle) is a must-have condiment to accompany your meals. This traditional Indian pickle, known for its bold flavor and fiery heat, is a perfect side dish to add zest to your lunch or dinner. Here’s how to make this flavorful and easy-to-make Hari Mirchi Ka Achaar at home.
Ingredients:
- Green chilies – 200 grams (fresh and firm)
- Mustard oil – 2 tbsp (preferably cold-pressed)
- Salt – 1-1.5 tbsp (adjust to taste)
- Red chili powder – 1 tbsp (adjust based on spice preference)
- Turmeric powder – ½ tsp
- Fennel seeds (saunf) – 1 tsp
- Cumin seeds (jeera) – 1 tsp
- Carom seeds (ajwain) – ½ tsp
- Mustard seeds – 1 tsp
- Asafoetida (hing) – a pinch
- Vinegar or lemon juice – 1-2 tbsp (optional for extra tang)
Instructions:
- Prepare the Chilies:
Start by washing the green chilies thoroughly. Pat them dry using a clean kitchen towel. Once dry, slit the chilies lengthwise, leaving the stem intact, so that they can absorb all the spice and seasoning. - Roast the Seeds:
In a dry pan, lightly roast the fennel seeds, cumin seeds, carom seeds, and mustard seeds until they release a fragrant aroma. This will help enhance the flavors of the spices. Let the seeds cool down, and then grind them coarsely using a mortar and pestle or spice grinder. - Prepare the Pickle Mixture:
In a mixing bowl, add the ground roasted spices, salt, red chili powder, turmeric, and a pinch of asafoetida. If you like your achaar extra tangy, you can also add lemon juice or vinegar to the mixture. - Stuff the Chilies:
Carefully stuff the slit chilies with the spice mixture. Press them lightly to ensure they’re filled well with the seasoning. - Heat the Mustard Oil:
In a small pan, heat the mustard oil until it starts to smoke. Let the oil cool down slightly before pouring it over the stuffed chilies in the mixing bowl. - Mix and Store:
Gently toss the stuffed chilies in the oil and spice mixture to coat them evenly. Transfer the achaar to a clean, dry glass jar, making sure that the chilies are fully immersed in the oil. Seal the jar tightly and leave it in a sunny spot for 4-5 days, shaking the jar every day to help the spices blend in. - Ready to Serve:
After about 5-7 days, your Hari Mirchi Ka Achaar will be ready to serve. The chilies will be well-infused with the spices, and the oil will take on a rich color. You can enjoy this tangy, spicy pickle with parathas, dal-chawal, or any of your favorite Indian meals.
Tips:
- Ensure the chilies are completely dry before stuffing them to avoid any moisture, which could spoil the pickle.
- You can adjust the spice levels by using milder chilies or reducing the amount of red chili powder.
- This pickle can be stored in an airtight jar for up to a month, and it will only get better with time as the flavors mature.
Conclusion:
Hari Mirchi Ka Achaar is an essential part of Indian cuisine, adding a spicy, tangy kick to everyday meals. With this easy-to-follow recipe, you can prepare a fresh batch of homemade green chili pickle that will elevate the flavors of your meals. Perfect for those who love heat and spice, this achaar is sure to be a hit at your dinner table!
