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Moti Hari Mirch Ka Achaar / Fat Green Chilli Pickle

May-17-2017
Sanchita Agrawal Mittal
35 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Moti Hari Mirch Ka Achaar / Fat Green Chilli Pickle RECIPE

Green chili pickle originates from  Rajasthan and is considered as a specialty. It is commonly used as a condiment with main dishes and is sometimes also used as a side dish for Indian snacks.

Recipe Tags

  • Pickling
  • Veg
  • Medium
  • Everyday
  • Rajasthan
  • Roasting
  • Accompaniment

Ingredients Serving: 4

  1. Green fat chilies - 250 grams (fresh and crisp)
  2. mustard powder - 2 tablespoons
  3. Dry coriander powder - 4 tbsp
  4. Fenugreek seeds 1 tsp
  5. salt - 2 teaspoons
  6. Fennel seeds - 2 teaspoon
  7. cumin seeds - 1 teaspoon
  8. asafoetida - 1/4 teaspoon
  9. turmeric Powder - 1 tsp
  10. Garam masala - 1/2 teaspoon
  11. vinegar - 1 tbsp for preservation
  12. amchur powder / Dry mango powder - 2 tsp
  13. mustard Oil - 6 tablespoons
  14. Red Chilli Powder - 1/4 tsp (optional)
  15. Sugar - 1 tsp or one inch piece jaggery (optional)

Instructions

  1. Wash green chilies thoroughly and pat them dry with clean cloth. Slit the chilies longitudinally from top to bottom so that the two halves are not separated.
  2. Heat a non stick pan and add cumin seeds, fenugreek seeds, fennel seeds and lightly fry them, so that the moisture content of the spices is removed.
  3. Add asafoetida and roast for 10 seconds. Turn off the flame. When the spices cool down, grind coarsely , mix turmeric, garam masala, coriander powder and mustard powder and salt and keep aside in a bowl.
  4. Heat the mustard oil to a smoking point and turn off the gas. When the oil cools slightly, add it with lemon juice and sugar in roasted masala and mix well.
  5. Now take one slit chilli and with the help of a teaspoon fill the roasted masala stuffing inside the chilli and keep it in a bowl or plate. Prepare all the whole chilies in same a way and drizzle the remaining warm oil over the masala stuffed chilies.
  6. Now cover the ready pickled chilies with a thin muslin cloth and keep it in the sun. The actual taste of the pickle will develop in 3-4 days, when all the spices will get blended.
  7. Just make a point to turn the pickle daily carefully with a dry and clean spoon.
  8. Keep the pickle in a glass or ceramic container and enjoy endlessly with paranthas, pooris mathris.

Reviews (2)  

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Sukhmani Bedi
May-31-2017
Sukhmani Bedi   May-31-2017

Too good sanchitaji

Anil Dogra
May-26-2017
Anil Dogra   May-26-2017

Very nice recipe :) Can I apply same method for Lal mirchi achaar?

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