green chilli pickle
Also Known as
Hari Mirchi ka Achaar
Description The quick, almost instant, chilli pickle for all chilli lovers. For this pickle, pick chillies that are medium hot or milder. The chillies are slit and stuffed with a mix of spices that include fennel, coriander, mustard, methi seeds, turmeric, and amchoor. In a bowl first place the ground mustard seeds. Top with ground methi seeds. Place the turmeric powder to a side. Heat the oil in a pan till very hot. Pour over the methi seeds; it will gradually soak the mustard as it spreads (and cools).Once the spices have cooled, add the chillies, salt and the lime juice. Mix. Store in a clean dry jar. Let sit 24 hours before consuming.
The tempering partially cooks the spices allowing for just a mellow sharpness, and stops the mustard from developing into a full sensory onslaught.Use the lower amount of oil specified if planning to refrigerate the pickle and consume within a few weeks. Use the larger amount of oil if you need longer shelf life. It does not need refrigeration.
How to Select
Pick some fresh from your vegetable patch, pick up a packet of chillies from the supermarket or just ask the vegetable vendor to add a few free ones to your vegetable bag Fresh unripe chillies come in various shades of green. While buying fresh chillies look for crisp unwrinkled ones. Make sure they are bright and unbroken
· Serve with any Indian meal, burgers, hot dogs; it perks up breakfast Vegetable Parathas or Stuffed Parathas and Methi Thepla.
· It can also be eaten with traditional, Bajra or jowar roti, dal-rice or Khichadi.
· This pickle is best made in small quantities to enjoy the chillies in their crispier state.
How to Store
Pickle is best stored in air tight jar, in a dark, dry place. Avoid exposure to moisture as it will spoil the pickle. Make sure there is no water content in the pickle. After washing and drying the bottle you are using for storing pickle, put one tablespoon of white vinegar in it and swirl it all around the bottle. It prevents early spoilage of the pickle. You can keep the pickle in fridge after keeping it in warm place for a week.
Any kind of pickle in moderation is all right but excess could result in acidity or burning sensation.