Mustard Chilli Pickle, Oil Free Achaar
by Tarla Dalal
Added to 69 cookbooks
This recipe has been viewed 56846 times
This is really a hot one! I used to have an uncle who would never sit down for a meal unless he had as an accompaniment some fresh green chillies and a little dish of salt in which to dip them. He was also a great devotee of chilli pickle.
This chilli pickle is only for those who can take the hottest of spices and even then my advice is to eat it in moderation. Sliced green chillies combined with fennel seeds along with other pickling spices and lemon juice.
You can serve this pickle immediately or mature it for 3 to 4 days under the sun and have a mellowed down version of it.
If you wish to try your hands at what is perhaps one of the most revered recipes in the Indian cuisine, then why not have a go at it.
You ca also try other oil-free pickles like Crunchy Vegetable Pickle or Baby Mangoes in Brine .
- Roast the fennel seeds. Pound them to a coarse powder in a mortar and pestle.
- Combine all the ingredients and toss well.
- Bottle in a sterlised glass jar.
- This pickle is ready to eat immediately. It can be kept under the sun for 3 to 4 days so that the flavours mellow down. It stays refrigerated for upto 3 months.
Nutrient values (Abbrv) per serving
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