Mirch ka achar – green chilli pickle
- Pickle
- Easy
- Makes enough to fill a 2l jar
- 30 minutes, plus at least 1 month to pickle
PT30M
PT
Ingredients
- 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
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
- 200g of mustard seeds
- 40g of fenugreek seeds
3
Add the salt and lemon juice and mix well
- 350g of fine sea salt
- 15 lemons , juiced
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
- 350ml of sunflower oil
- 1 1/2 tsp asafoetida
- 1 tsp turmeric powder
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
Discover more:
Go to Comments
Mirch ka achar – green chilli pickle
