Are you ready to experience a flavor explosion? Green chili rai pickle, or Mirchi ka Achaar, is a vibrant and fiery condiment that will transform your culinary landscape. This isn't your average pickle; it's a symphony of spicy green chilies, pungent mustard seeds, and aromatic spices, creating a complex and addictive taste. The perfect balance of heat and tang, this homemade pickle is a testament to the magic of simple ingredients elevated by traditional Indian techniques. It’s ideal as a side dish, a flavor booster for curries, or simply enjoyed with a warm roti.
This recipe unlocks the secret to making restaurant-quality green chili rai pickle in your own kitchen. Forget store-bought versions – with readily available ingredients and straightforward steps, you'll be enjoying the freshest, most flavorful pickle imaginable. Let's dive into the step-by-step process, guiding you through every stage from preparing the chilies to achieving the perfect balance of spices.
Tools Needed
- Knife
- Flour making machine (or food processor)
- Mixer jar
- Gas stove
- Pan
Ingredients
- Green chilies: 1 kg
- Oil: 100 and a quarter grams
- Salt
- Spices
- Asafoetida
- Mustard seeds
- Fennel seeds
- Kalonji (Nigella seeds)
- Coriander powder: 2 spoons
- Dry mango powder: 2 spoons
- Red chili powder: 1 spoon
- Hing (asafoetida)
Step-by-Step Instructions
Step 1. Prepare the Green Chilies and Spices
- Wash and dry the green chilies thoroughly. Ensure they are completely dry to prevent the pickle from getting spoiled.
- Break the green chilies into two or three pieces using a flour making machine or food processor.
- Add the spices (mustard seeds, fennel, kalonji, and asafoetida) and sauté well.
Step 2. Sauté Chilies with Spices and Oil
- Heat oil in a pan over medium heat. Add salt to the hot oil.
- Add the broken green chilies to the hot oil and spices. Be careful as it may splatter.
- Add coriander powder, dry mango powder, and red chili powder to the mixture.
- Add salt to taste.
- Mix all the ingredients well to combine.
Step 3. Cool and Store the Pickle
- Let the pickle cool completely.
- Store the pickle in an airtight container. Remember to use a clean, dry spoon to avoid spoiling the pickle.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Wash and dry the chilies completely to prevent a watery pickle.
- Don't crush the chilies; break them into smaller pieces.
- Dry mango powder provides the necessary sourness, eliminating the need for lemon.
- Add salt gradually to adjust the taste.
- Use a clean, dry spoon when serving to maintain hygiene and prevent spoilage.
Nutrition
- Calories: approximately 600-700
- Fat: 50-60g
- Carbs: 20-25g
- Protein: 5-7g
FAQs
1. How long will my green chili pickle last?
Properly stored in a sterilized jar in the refrigerator, your green chili pickle should last for 2-3 months. Make sure the jar is airtight to prevent spoilage.
2. Can I adjust the spice level?
Absolutely! Adjust the amount of green chilies according to your spice preference. You can also add more or less of the chili powder to control the heat.
Your homemade spicy green chili pickle is now ready to tantalize your taste buds! Enjoy this vibrant and flavorful condiment with your favorite dishes, or simply savor its fiery deliciousness on its own. The satisfying crunch and intense flavor will make this recipe a new staple in your kitchen.