Loading...
A zesty and spicy North Indian pickle made with fresh green chilies, aromatic spices, and mustard oil. This 'hari mirch ka achar' is the perfect condiment to spice up any meal, from dal-rice to parathas.
Prepare the chilies. Wash the green chilies thoroughly under running water. Wipe them completely dry with a clean kitchen towel. There should be no moisture left, as this can spoil the pickle. Remove the stems from all the chilies. Slit each chili lengthwise, leaving the base intact so they don't fall apart.
Prepare the spice mix. In a small pan, dry roast the fenugreek seeds on low heat for about 30-40 seconds until fragrant. Transfer the roasted seeds to a grinder jar. Add the split mustard seeds (rai dal) and coarsely ground fennel seeds to the jar. Grind everything into a coarse powder.
Heat the oil. Pour the mustard oil into a small pan. Heat it on medium-high heat until it reaches its smoking point. You'll see faint smoke rising. Turn off the heat and let the oil cool down completely to room temperature.
Mix the pickle. In a large, dry mixing bowl, combine the slit green chilies, the ground spice mix, turmeric powder, asafoetida, and salt. Mix well with a dry spoon until the spices coat the chilies. Pour the cooled mustard oil and the lemon juice over the chili mixture. Stir everything together thoroughly to ensure each chili is well-coated with oil and spices.
Jar and mature the pickle. Carefully transfer the pickle into a clean, dry, and sterilized glass jar. Cover the mouth of the jar with a lid or a piece of muslin cloth tied securely. Place the jar in direct sunlight for 3-4 days. This helps the flavors to mature and preserves the pickle. Shake the jar gently once every day.
Store the pickle. After sunning, the pickle is ready to eat. The chilies will have softened slightly and absorbed the flavors. Store the pickle in the refrigerator for a longer shelf life, up to several months.
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
A zesty and spicy North Indian pickle made with fresh green chilies, aromatic spices, and mustard oil. This 'hari mirch ka achar' is the perfect condiment to spice up any meal, from dal-rice to parathas.
This north_indian recipe takes 25 minutes to prepare and yields 16 servings. At 75.68 calories per serving with 0.65g of protein, it's a beginner-friendly recipe perfect for side.
For an instant version, briefly sauté the slit chilies in the tempered oil for 2-3 minutes until they blister slightly. Then, mix with spices and serve immediately.
Reduce the amount of mustard oil by half for a less oily version. Note that this will result in a drier pickle with a shorter shelf life, so store it in the refrigerator.
You can reduce the salt content, but this will impact preservation. If you use less salt, make sure to store the pickle in the refrigerator and consume it within a few weeks.