North indian green chilli achaar(pickle)

PreviousNext

Appetizer

4 servings

Very Easy

25 min

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

Ingredients

• 1/2 Kg big Green chillies
• 1 Cup Mustard powder(raw)
• 100 gms Fennel seeds(Saunf)
• 3 - 5-6 teaspoons of vinegar Fenugreek seeds(Methi)
• 1 - 5-6 teaspoons of vinegar Turmeric powder
• 2 tablespoons Amchur powder
• 1 Cup levelled salt
• 5-6 teaspoons of vinegar
• Mustard Oil as required

You may like

• Indian tandoori chicken
• Butter chicken, the traditional indian dish
• Onion pickles, perfect to enhance your dishes!
• Paté and pickles toasts

Preparation

• Wash the green chillies neatly and pat dry them completely. Make a slit in the centre lengthwise to all the green chillies.
• Dry roast saunf and methi separately until slight aroma starts. Do not over roast it. Cool them and grind it to a fine powder.
• In a wide bottomed vessel mix mustard powder, turmeric, amchur, salt to the above mixture and mix everything well until all the masala's are evenly incorporated.
• Now add mustard oil to the above mixture by mixing it constantly until the complete mixture is properly wet(do no add more oil now).
• Stuff the mixture into the slit green chillies and keep aside. Mix the remaining mixture into the green chillies and add mustard oil slightly more than the level of green chillies and keep it in air-tight containers or the traditional glass/porcelain jars.
• Add vinegar to it and mix properly.
• Keep the jars(covered with lid) in sun for 2-3 days.

Questions

Photos of members who cooked this recipe