Padmas Navaruchi

Green chilli pickle in North Indian-style

padmakmurthy

January 21, 2023

Green chilli pickle in North Indian-style

GREEN CHILLI PICKLE also known as “HARI MIRCH KA ACHAAR” is the spiciest pickle among the others and is very yummy in taste.

Have you ever tasted it? Yes, in winter you wish to eat some spicy, mouth-watering, and hot pickles along with hot khichadi, parathas, poori, etc.

One more thing is that in winter you get a fresh and hot variety of green chilies, which can be used for making of the pickle and enjoyed throughout the year.

North Indian style green chilly pickle can be very easily made and can be stored outside at room temperature and doesn’t need to be kept in a Fridge. It has a long shelf life.

To make Green chilly pickles in North Indian style, we need to wash, pat dry, and then cut the green chilies. We have to make a special spice mix with a combination of Fennel seeds, cumin seeds, Coriander seeds, and fenugreek seeds by dry roasting and grinding.
Later, mustard oil is heated till fumes are seen out of it and then cooled. Then the rest of the spices like mustard dal, Black seeds, Turmeric, Red chili powder, Table salt, Black salt, and Hing are added.

Ingredients needed for green chilli pickle

Table of Contents

250 grams of fresh green chilies
250-300 ml of- mustard oil
3 tablespoons of mustard dal (or broken yellow mustard)
1 teaspoon full of -black seeds
1 tablespoon full of-Kashmiri red chili powder for color
1 and 1/2 teaspoons of Table salt
2 pinches of Hing
2 tablespoons of white vinegar

special ingredients for green chilli pickle

1.5 tablespoons of -Dry coriander seeds
2.5 tablespoons of-Fennel seeds
1 teaspoon of -Cumin seeds
3/4 teaspoon of fenugreek seeds

Instructions for making Green chilli pickle:-

Take 250 grams of fresh green chilies and wash them.
Spread on a cotton cloth to dry for some time and then wipe it to dry completely.

now cut the chilies with the help of scissors, as shown below.

Put them in a glass mixing bowl.

Now take about 300 ml of mustard oil in a frying pan and heat it on medium flame till you see it smoking, and then put off the flame.
when the oil is lukewarm, add the powdered hing to it.

Roasting the ingredients for green chilli pickle:-

Heat a pan and add the mustard dal and black seeds.
Dry roast for 30 seconds and remove on a plate.

In the same hot pan on a low flame, dry roast coriander seeds, Fennel seeds, Cumin seeds, and Fenugreek seeds, for about a minute.

remove it to a plate to cool.

After cooling grind these ingredients to a coarse powder.

Mixing of the spices together with the cut chilies:-

Keep all the spices ready.

Now in the bowl of cut green chilies, add all the ingredients with 2 tablespoons of vinegar.

combine all of them nicely.

Now add the mustard oil, which we have already heated and cooled completely.

mix well, you will see all the oil goes and settles down. But you can see gradually oil comes on the upper surface.
Put the pickle in an air-tight bottle.