Green Chilli Pickle With Red Mustard Seeds | Hari Mirch ka Rai Wala Achar
Green chilly pickle is yet another amazing recipe prepared with red mustard seeds. Posting another pickle recipe for you all. Making pickles have always been a easy, so is with making green chilly pickle using red mustard seeds which imparts a major flavor, aroma and taste. My family loved this pickle so much that they often have it in meals.
When you eat pickle with any meal then it increases the sensitivity of our taste buds and many of us like spicy Green Chilly Pickle. This green chilly pickle goes very well with simple and delicious Indian meals like rice-dal, paranthas, chapatti and so on. Try making this fiery combination of green chilies and spices as a side accompaniment, with this easy recipe. Enjoy!
Directions
Getting ready:
1. Rinse the chilies thoroughly with water and pat dry them. Cut off the stalk and slit half quantity of chilies from between keeping them join at one end.
2. Chop other half quantity of chilies into small chunks with the help of a scissor. Place them in another bowl.
Making:
3. Heat a pan to roast the whole spices. When the pan is sufficiently hot then place cumin seeds, fennel seeds, red mustard seeds and fenugreek seeds into it. Roast the spices until they become fragrant. Turn off the flame.
4. Let the roasted spices cool down for a while. After that, take them in a mixture jar and grind to make fine powder. Transfer it to a bowl.
5. Heat some oil in a pan until it starts to fume. Turn off the flame. Place the pan on wire rack. Allow it to cool down for a while.
6. For preparing chopped green chilly pickle, take the chopped chilies and add the roasted ground spices into it followed by turmeric powder and 1 tsp salt.
7. Add asafoetida into the slightly warm oil. Mix it well. Pour 3 tsp of oil into the chopped green chilly mixture along with garam masala and vinegar.
8. Mix everything really well until each piece of chilly gets nicely coated with the spices. Tangy and spicy chopped green chilly pickle is now ready. Keep it aside.
9. For stuffed green chilly pickle, mix remaining amount of turmeric powder into the ground spices along with salt and garam masala. Mix everything really well. Further add vinegar and some asafoetida mixed oil into the spice mixture. Mix it well together and prepare a stuffing of it. Don’t add too much of oil.
10. Now stuff the chilies. For that, take the slit chilies and open from the cut end. Fill the stuffing into it and press the stuffing gently with your fingers. Place the stuffed green chilly on a plate. Similarly, stuff the remaining slit green chilies. Delicious and mouth drooling green chilly pickle is now ready.
Serving:
11. Serve this tangy-spicy and finger-licking green chilly pickle as a side assortment with parantha or any meal. This pickle can be consumed anytime but it will taste more delectable after 3 days when chilies will absorb all the spices. Sterilize a glass or plastic container and store this green chilly pickle into it. You can consume this pickle for about 1 month.
Suggestions
To increase the shelf life of the pickle, immerse it into the oil completely or you can also add 2-3 tsp of vinegar into it. You can even mix acetic acid in the mustard oil and add it to the pickle.
- Green chilies (for pickle) - 250 grams
- Red mustard seeds - 2 tbsp
- Salt -1 tbsp
- Cumin seeds) - 1 tsp
- Fenugreek seeds - 1 tsp
- Asafoetida) - less than ¼ tsp
- Turmeric powder - 1 tsp
- Garam masala - ½ tsp
- Lemon - 2 (2 tbsp juice)
- Oil - 2 tbsp
- Rinse the chilies thoroughly with water and pat dry them. Cut off the stalk and slit half quantity of chilies from between keeping them join at one end.
- Chop other half quantity of chilies into small chunks with the help of a scissor.
- Heat a pan to roast the whole spices. When the pan is sufficiently hot then place cumin seeds, fennel seeds, red mustard seeds and fenugreek seeds into it. Roast the spices until they become fragrant. Turn off the flame.
- Let the roasted spices cool down for a while. After that, take them in a mixture jar and grind to make fine powder. Transfer it to a bowl.
- Heat some oil in a pan until it starts to fume. Turn off the flame. Place the pan on wire rack. Allow it to cool down for a while.
- For preparing chopped green chilly pickle, take the chopped chilies and add the roasted ground spices into it followed by turmeric powder and 1 tsp salt.
- Add asafoetida into the slightly warm oil. Mix it well. Pour 3 tsp of oil into the chopped green chilly mixture along with garam masala and vinegar.
- Mix everything really well until each piece of chilly gets nicely coated with the spices. Tangy and spicy chopped green chilly pickle is now ready. Keep it aside.
- For stuffed green chilly pickle, mix remaining amount of turmeric powder into the ground spices along with salt and garam masala. Mix everything really well. Further add vinegar and some asafoetida mixed oil into the spice mixture. Mix it well together and prepare a stuffing of it. Don’t add too much of oil.
- Take the slit chilies and open from the cut end. Fill the stuffing into it and press the stuffing with fingers. Place the stuffed green chilly on a plate. Delicious and mouth drooling green chilly pickle is now ready.
- Serve this tangy-spicy and finger-licking green chilly pickle as a side assortment with parantha or any meal.
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