Instant Green Chilli Pickle | Hari Mirchi ka Achar | Instant Hari Mirchi...

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Instant Mirchi Achar (Green Chili Pickle):
Begin by washing and thoroughly drying the green chilies. Prepare a coarse spice blend using roasted seeds, then temper it with hot mustard oil. Combine the chilies with this mixture and add lemon juice for tang. The pickle is ready to eat right away, though its flavor deepens beautifully after resting for a few hours or overnight.


Ingredients
  • 250g fresh green chilies (medium-spicy is recommended)
  • 2 tbsp mustard oil (or other oil, but mustard oil gives authentic flavor)
  • 1 tbsp fennel seeds (saunf)
  • 1 tbsp mustard seeds (rai)
  • 1 tsp fenugreek seeds (methi dana)
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp nigella seeds (kalonji, optional)
  • 1/4 tsp asafoetida (hing)
  • 1 tsp turmeric powder (haldi)
  • Salt to taste (around 1-1.5 tbsp, a little extra salt helps preserve the pickle)
  • 2 tbsp lemon juice 

Instructions -
  1. Prepare the Chillies: Wash the green chilies thoroughly and pat them completely dry with a clean kitchen towel. Any moisture can cause spoilage. Remove the stems and slit the chilies lengthwise, or cut them into 1-inch pieces.
  2. Prepare the Spice Mix: In a small pan, dry roast the fennel, mustard, fenugreek, and cumin seeds on a low flame for a minute until fragrant. Let the spices cool completely, then grind them into a coarse powder using a mixer grinder or mortar and pestle.
  3. Combine Ingredients: In a clean, dry bowl, add the prepared green chilies, ground spice mix, nigella seeds (if using), turmeric powder, and salt. Mix well so all the chilies are evenly coated with the spices.
  4. Temper the Oil: Heat the mustard oil in a separate pan until it reaches a smoking point. Turn off the heat and allow the oil to cool slightly to room temperature.
  5. Assemble the Achar: Pour the cooled, tempered oil and the lemon juice (or vinegar) over the spiced chilies. Mix everything thoroughly until well combined.
  6. Store: Transfer the instant mirchi achar to a clean, sterilized glass jar with a tight-fitting lid. It can be consumed immediately, but the flavors will develop better if left to sit for a few hours or overnight.
  7. Serve and Store: Use a clean, dry spoon every time you serve the pickle. Store in the refrigerator to keep it fresh for 2-3 weeks, or even up to a month.

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