ACHARI MIRCH

Pickles can jazz up any meal. Today I am sharing recipe for Instant Chilli Pickle/ Achari Mirch which you can prepare in 10 to 15 minutes. It will keep well in fridge for a week.

This recipe is originally from Rajasthan. I have modified the original recipe by adding vinegar into it, which enhanced the taste of the pickle. I have used thick banana chillies which are not as hot as normal green chillies. You can use Bhavnagri Chilli/Jalapeno Peppers,Hungarian wax peppers,Serrano peppers or Banana peppers . Use of chilli powder is optional, if you want it milder just skip it.

Ingredients :-

Chillies - 300 gms
Mustard oil - 2 tbsp
Mustard seeds- 1 ts
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Nigella seeds - 1 / 2 tsp
Turmeric powder- 1/2 tsp
Red Chilli powder - 1 tsp (optional)
Amchoor powder - 1 tsp

Salt- 1tsp
Vinegar- 1 tbsp

Method :-

Wash and  dry chillies and  cut in 1 inch roun pieces.
Heat oil in a pan, bring it to smoking point and then cool a bit. (when using mustard oil its good to bring it to smoking point and then cool a little before cooking).
Add mustard, cumin, fennel and Nigella seeds to the oil and when seeds are spluttering add chillies and turmeric powder to the pan.
Stir fry for a minute and then  cover it for a couple of minutes.
Open and add chilli powder salt and Amchoor, mix well on high heat for a minute. we need not cook chillies completely it just have to soften.

Give splash of vinegar and turn off the heat.

Cool and keep in an airtight jar in fridge, will keep well for one week.

Enjoy !!!