hari mirch ka achar recipe | Rajasthani hari mirch ka achar | instant green chilli pickle
by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 238100 times
hari mirch ka achar recipe | Rajasthani hari mirch ka achar | instant green chilli pickle | with amazing 12 images.
Pickles and achar are essential part of Indian meals. They have strength to enhance your simplest meals and make them flavorful. Here we have got you a delicious and a very simple hari mirch ka achar recipe that is popular in Rajasthan and North India.
Pickle in a minute? Believe it or not, this yummy instant green chilli pickle needs just a few minutes of your time. While people tend to think and assume of pickle making process as a long and tiring one, we offer a tasty and easy Rajasthani hari mirch ka achar which can be prepared and relished in a jiffy.
To make hari mirch ka achar, firstly combine fennel seeds, mustard seeds and cumin seeds in a non-stick pan and dry roast them. Cool and blend to fine course mixture. Transfer the mixture into a deep bowl, add remaining ingredients like green chillies, add turmeric and asafoetida. Add mustard oil and vinegar. Mix well. Vinegar acts as a preservative and increases the shelf life.
Put hari mirchi ka achar in an air tight container and keep at room temperature for 2 days and then refrigerate. You can serve the instant chilli pickle as a side dish with any meal. It will surely add a zingy flavor to your food. Rajasthani hari mirch ka achar goes really well with theplas, parathas and low cal rotis.
Use dark green chillies, which are very spicy. Once done, this hari mirch ka achar can be stored in the fridge for around two months and enjoyed as and when you wish!
Enjoy hari mirch ka achar recipe | Rajasthani hari mirch ka achar | instant green chilli pickle | with detailed step by step photos and video below.
For hari mirch ka achar- To make hari mirch ka achar, combine the fennel seeds, fenugreek seeds, cumin seeds and mustard seeds in a small broad non-stick pan and dry roast on a medium flame for 1 minute.
- Cool completely and blend in a mixer to a fine coarse mixture.
- Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
- Put the to make hari mirch ka achar in an air-tight container and keep at room temperature for 2 days and then refrigerate.
Hari Mirch ka Achar Video by Tarla Dalal
Hari Mirch ka Achar, Instant Green Chilli Pickle recipe with step by step photos
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Pickles or achaar form an important part of an Indian meal. They have the strength to enhance the flavour of your simplest meal and make them delightful. Pickles can be made with any vegetable or fruit as the main ingredient and with the addition of spices you can make them sweet or spicy. Oil, salt, sugar, lemon juice, vinegar are commonly used preservatives for pickle. Like hari mirch ka achar recipe | Rajasthani hari mirch ka achar | instant green chilli pickle | then here are some instant pickle recipes you would like to try :
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To prepare hari mirch ka achar recipe | Rajasthani hari mirch ka achar | instant green chilli pickle | in a small broad non-stick pan i.e a tadka pan take fennel seeds.
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Add fenugreek seeds.
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Add cumin seeds.
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Add mustard seeds.
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Dry roast on a medium flame for 1 minute while stirring occasionally. We don’t want them to brown or anything, roast enough to get rid of moisture.
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Cool completely and blend in a mixer to a fine coarse mixture. Transfer the mixture into a deep bowl.
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Add all the remaining ingredients starting with green chillies. Before using the chillies we have rinsed them, pat them dry and chopped into 1” pieces. You just need to remove the stalks and cut into bite sized pieces or slice them from between. If you are allergic or afraid of the heat from chillies, try using a scissor for chopping as it is more convenient. Also, use hot, medium or less spicy chillies as per your preference, or de-seed the chillies you have to reduce the spiciness.
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Add turmeric powder and asafoetida.
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Also, add mustard oil.
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Add vinegar and salt. You can use any type of vinegar or lemon juice for making the green chilli pickle. Vinegar acts as a preservative and increases the shelf life of Rajasthani hari mirch ka achaar.
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Mix well and our hari mirch ka achar | Rajasthani hari mirch ka achar | instant green chilli pickle | is ready.
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Put mirchi ka achar in an air-tight container and keep at room temperature for 2 days and then refrigerate. You can serve the instant chili pickle as a side dish with any meal. It will surely add a zingy flavor to your food. This Gujrati Green Chili in mustard tastes amazing with thepla.
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Dry roast on a medium flame for 1 minute while stirring occasionally. We don’t want them to brown or anything, roast enough to get rid of moisture.
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You can use any type of vinegar or lemon juice for making the green chilli pickle. Vinegar acts as a preservative and increases the shelf life of Rajasthani hari mirch ka achaar.
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Use dark green chillies, which are very spicy.
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Nutrient values (Abbrv) per tbsp
| Energy | 30 cal |
| Protein | 0 g |
| Carbohydrates | 0 g |
| Fiber | 0 g |
| Fat | 3.3 g |
| Cholesterol | 0 mg |
| Sodium | 361.7 mg |
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6 FAVOURABLE REVIEWS
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