Mirch ka achar – green chilli pickle
- Pickle
- Makes enough to fill a 2l jar
- 30 minutes plus at least 1 month to 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.
Ingredients
Metric
Imperial
- 1kg green chillies, Avi uses bird's eye chillies but you can use milder ones if preferred
- 350g of fine sea salt
- 200g of mustard seeds
- 40g of fenugreek seeds
- 1 tsp turmeric powder
- 1 1/2 tsp asafoetida
- 15 lemons, juiced
- 350ml of sunflower oil
Equipment
- 2L Kilner jar
- Spice grinder or pestle and mortar
Method
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
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
- 200g of mustard seeds
- 40g of fenugreek seeds
Add the salt and lemon juice and mix well
- 350g of fine sea salt
- 15 lemons, juiced
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
- 350ml of sunflower oil
- 1 1/2 tsp asafoetida
- 1 tsp turmeric powder
Pack the chilli mixture into a 2l sterilised jar. Leave for at least a month before consuming, then keep in the fridge once opened
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