Green Chilli Pickle Recipe By Madhur Jaffrey

Green Chilli Pickle (Mirch ka Achar) My Heart Beets

WEBAug 23, 2020 · Wait a couple of minutes for the oil to cool down a bit, then add the chilies, freshly ground spices, salt, turmeric to the pot and mix …

Rating: 5/5(8)
1. Rinse and dry the chilies. (the chilies must be dry, use a paper towel if needed).
2. Wearing gloves, remove and discard the stems. Then, using a knife, make a slit in the large side of the chili. Set aside for now.
3. Add the fennel seeds, cumin seeds, mustard seeds, and fenugreek seeds to a small pot or pan over medium heat and dry roast the whole spices for 2 minutes, or until the spices are slightly toasty and fragrant. Grind the spices (you can grind them so that they are coarse, finely ground, or somewhere in-between, it’s fine to leave some larger pieces).
4. Add mustard oil to a saucepan over medium-high heat and cook for 4-5 minutes, or until you see the oil begin to smoke (you’ll want to turn the stove off as soon as the oil starts to smoke, otherwise your smoke alarm will go off - ask me how I know).

Preview

See Also: Share RecipesShow details

Green Chilli Pickle with Mustard Hari Mirch Ka Achaar …

WEBJul 9, 2022 · First, in a large clean glass jar or bowl, add sliced chili, mustard, lemon juice, and salt. Then warm the mustard oil in a small …

1. Wash the whole Green Chilli peppers and then spread them kitchen towel to dry fully. Remember, pickles don't like moisture.
2. Slice into small even thin round slices. You can also slice them just into two long pieces, but this small size is really easy for serving later.
3. Grind yellow mustard in mortar-pastle or use a spice grinder.
4. First, in a large clean glass jar or bowl, add sliced chili, mustard, lemon juice, and salt. Then warm the mustard oil in a small pan, don't boil or heat too much. Add turmeric and hing (asafoetida) and remove from heat.

Preview

See Also: Share RecipesShow details