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A zesty and spicy North Indian green chili pickle made with a blend of aromatic spices and mustard oil. This instant pickle is the perfect condiment to spice up any meal, from dal-rice to parathas, and is ready in under 30 minutes.
Prepare the Green Chilies
Prepare the Spice Mix (Masala)
Temper the Oil and Mix the Pickle
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A zesty and spicy North Indian green chili pickle made with a blend of aromatic spices and mustard oil. This instant pickle is the perfect condiment to spice up any meal, from dal-rice to parathas, and is ready in under 30 minutes.
This north_indian recipe takes 25 minutes to prepare and yields 16 servings. At 81.54 calories per serving with 1.01g of protein, it's a beginner-friendly recipe perfect for side.
Finish and Store
Add 2 tablespoons of thinly sliced ginger (juliennes) and 8-10 peeled garlic cloves along with the green chilies for an extra layer of flavor.
For a hint of sweetness to balance the heat, add 1 tablespoon of powdered jaggery or sugar to the spice mix.
Incorporate other vegetables like carrot sticks, cauliflower florets, or turnip cubes. Par-boil and completely dry them before adding them with the chilies.
Add 1 teaspoon of nigella seeds (kalonji) to the spice mix for a unique, slightly bitter flavor.
Spices like fennel seeds and asafoetida are traditionally known to improve digestion, reduce gas, and prevent bloating.
Green chilies are rich in Vitamin C and antioxidants. The capsaicin in them, along with curcumin from turmeric, can help strengthen the immune system.
Turmeric contains curcumin, a powerful anti-inflammatory compound. Mustard oil also possesses properties that can help reduce inflammation in the body.
The capsaicin found in green chilies is known to temporarily boost metabolism, which can aid in weight management when part of a balanced diet.
This is an instant pickle. It stays fresh for about 1-2 weeks at room temperature if handled properly. For a longer shelf life of up to 2 months, it is best to store it in the refrigerator.
The most common reason for pickle spoilage is moisture. Ensure that the chilies, jar, and any spoons used are completely dry. Also, make sure the oil level covers the chilies, as oil acts as a barrier against air and moisture.
Yes, you can use any variety. However, thicker, less spicy chilies (like Bhavnagri or jalapeños) are ideal as they have a good texture and absorb the masala well. If you use hotter varieties like Thai chilies, the pickle will be significantly spicier.
In moderation, yes. Green chilies are a good source of Vitamin C and capsaicin. The spices used, like fennel and fenugreek, aid digestion. Mustard oil contains healthy fats. However, it is high in sodium and oil, so it should be consumed as a condiment in small quantities.
One serving (1 tablespoon) of Hari Mirch ka Achar contains approximately 50-60 calories, primarily from the mustard oil.
Mustard oil is essential for the authentic, pungent flavor and preservative qualities of North Indian pickles. While you can substitute it with another neutral oil like sunflower oil, the taste and shelf life will be different.