Instant Green Chilli Pickle – Instant Mirchi Achar Recipe
Instant Mirchi Pickle is a spicy accompaniment for every meal. Preparing pickle seems to be a tough task but not anymore. You can make this Instant Mirchi achar very easily and in very less time. Made of green chili and flavorful Indian spices these make a delicious accompaniment.
Here and easy step by step recipe with pictures to prepare Instant Chili Pickle at your home. This pickle will surely tantalize your taste buds and adds a new pinch to your meals too.
Directions:
Getting ready:
Take 100 grams green chili. Rinse the chilies well and pat them dry.
- Remove the stalk and chop the chilies in small chunks or bite sized pieces.
Making :
- Now prepare the spice mix for the pickle. Turn on the flame and place a pan on it. Put 1 tsp cumin seeds, 1.5 tsp fenugreek seeds, 3 tsp fennel seeds, and 3 tsp black mustard seeds to the pan. Roast the spices on very low-medium flame. Stir constantly to roast the spices well for half a minute.
- Now to grind the spices place these spices in jar and ground them little coarsely.
- Mix the spices to the chopped chilies now. Add 4 tsp mustard oil to the chilies. Add 4 tsp white vinegar followed by 1.5 tsp salt, 1 tsp turmeric powder, ¼ tsp asafoetida powder and mix the ingredients well.
Serving:
Chili pickle is ready now. You can serve the instant chili pickle as an accompaniment with any meal. It will surely add a spicy flavor to your food. You can very instantly prepare this pickle anytime. Store it in any container and relish eating for up to 2 to 3 months.
Suggestion:
- Try using a scissor for chopping the chilies as it more convenient and also doesn’t come on your hands.
- Don’t roast the spices too much just roast to remove the moisture.
- If you keep these spices under sunlight then roasting them is not required.
- If you don’t like the spicy and sharp taste of mustard oil then heat the oil in a pan and add to the chilies when it cools down completely the sharp and spicy taste of mustard oil taste good in this chili pickle.
- You can add any other vinegar available in your house. Any type of vinegar can be used for making this pickle.
- This pickle can be consumed immediately but tastes best when consumed after 2 to 3 days.
- Green Chili- 100 gms
- Mustard Oil – 4 to 5 tsp
- Vinegar – 4 tsp
- Fennel seeds- 3 tsp
- Black mustard seeds- 3 tsp
- Salt- 1.5 tsp or to taste
- Fenugreek seeds- 1. 5 tsp
- Cumin seeds- 1 tsp
- Turmeric powder- 1 tsp
- Asafoetida- ¼ tsp
- Take 100 grams green chili. Rinse the chilies well and pat them dry.
- Remove the stalk and chop the chilies in small chunks or bite sized pieces.
- Now prepare the spice mix for the pickle. Turn on the flame and place a pan on it. Put 1 tsp cumin seeds, 1.5 tsp fenugreek seeds, 3 tsp fennel seeds, and 3 tsp black mustard seeds to the pan. Roast the spices on very low-medium flame. Stir constantly to roast the spices well for half a minute
- Now to grind the spices place these spices in jar and ground them little coarsely.
- Mix the spices to the chopped chilies now. Add 4 tsp mustard oil to the chilies. Add 4 tsp white vinegar followed by 1.5 tsp salt, 1 tsp turmeric powder, ¼ tsp asafoetida powder and mix the ingredients well.
- Chili pickle is ready now. You can serve the instant chili pickle as an accompaniment with any meal. It will surely add a spicy flavor to your food. You can very instantly prepare this pickle anytime. Store it in any container and relish eating for up to 2 to 3 months.