Mirch ka achar – green chilli pickle

Mirch ka achar is an Indian chilli pickle popular all over the country and an excellent condiment to accompany all sorts of Indian dishes. It takes a minimum of a month to pickle, developing more flavour as time goes on, so it's well worth making a large batch.

First published in 2021
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Ingredients

Metric

Imperial

Equipment

  • 2L Kilner jar
  • Spice grinder or pestle and mortar

Method

1

Slice the chillies into small 1cm rounds (you may want to use gloves as there are a lot of chillies to get through!)

  • 1kg green chillies, Avi uses bird's eye chillies but you can use milder ones if preferred
2

Lightly toast the mustard seeds and fenugreek seeds in a hot dry pan until fragrant then transfer to a pestle and mortar and grind to a coarse powder. Mix in a bowl with the sliced chillies

3

Add the salt and lemon juice and mix well

4

Heat the sunflower oil in a pan. Stir in the asafoetida and turmeric powder then immediately turn off the heat. Leave to cool before adding it to the chilli mix

5

Pack the chilli mixture into a 2l sterilised jar. Leave for at least a month before consuming, then keep in the fridge once opened

First published in 2021
share recipe:

After leaving India to perfect his cooking in the UK, Avinash Shashidhara worked his way through restaurants including The River Cafe before opening Pahli Hill Bandra Bhai, where he serves ingredient-led Indian dishes inspired by traditional recipes.

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