Mirch Ka Achar Recipe
Mirch Ka Achar Recipe
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- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
Total Time
30-35 minutes
Servings: 2-4
Cuisine: Indian
Ingredients
- 250 grams green chilies (preferably medium-sized)
- 1/4 cup mustard oil
- 2 tablespoons salt (adjust to taste)
- 2 tablespoons red chili powder (adjust to taste)
- 1 tablespoon turmeric powder
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds (saunf)
- 1 tablespoon mustard seeds
- 1 tablespoon vinegar (optional, for tanginess)
- 1 tablespoon jaggery or sugar (optional, for sweetness)
DIRECTIONS
Prepare the Chilies:
Wash the green chilies thoroughly and dry them completely. Remove the stems and make a slit lengthwise in each chili, being careful not to cut them in half.
Spice Mix:
In a bowl, combine salt, red chili powder, turmeric powder, cumin seeds, and fennel seeds. Mix well.
Stuff the Chilies:
Stuff the spice mix into each slit chili. You can pack it generously.
Heat Oil:
Heat the mustard oil until it reaches its smoking point. Allow it to cool slightly.
Combine:
In a clean, dry glass jar, place the stuffed chilies. Pour the cooled mustard oil over them. Add vinegar and jaggery if using. Ensure the chilies are well submerged in oil.
Maturation:
Seal the jar tightly and place it in a cool, dark place. Let it sit for about 1-2 weeks, shaking the jar occasionally to mix the spices.
Serve:
Your mirch ka achar is ready to be enjoyed! Serve it as a condiment with meals.
NOTES
Few Swaps:
- Use only dry utensils and containers to avoid spoilage.
- Adjust the spice levels according to your taste.
- This pickle can last for several months if stored properly.
