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A zesty and spicy North Indian pickle made with fresh green chillies stuffed with a tangy blend of mustard, fennel, and other aromatic spices. This 'mirch ka achar' is the perfect condiment to liven up any meal.
Prepare the Chillies and Jar
Temper and Cool the Oil
Prepare the Spice Filling
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A zesty and spicy North Indian pickle made with fresh green chillies stuffed with a tangy blend of mustard, fennel, and other aromatic spices. This 'mirch ka achar' is the perfect condiment to liven up any meal.
This north_indian recipe takes 30 minutes to prepare and yields 12 servings. At 106.22 calories per serving with 1.1g of protein, it's a beginner-friendly recipe perfect for condiment.
Stuff the Chillies
Jar and Mature the Pickle
Add 1 teaspoon of amchur (dry mango powder) for extra tanginess or 1/2 teaspoon of kalonji (nigella seeds) for a distinct flavor.
For a much spicier pickle, use hotter varieties of green chillies. You can also de-seed the chillies before stuffing to reduce some of the heat.
Add a few cloves of garlic or thin slices of ginger along with the chillies for an aromatic variation.
The capsaicin compound found in green chillies is known to provide a temporary boost to your metabolism, which can aid in weight management.
Spices like fennel seeds and asafoetida have been traditionally used in Indian cuisine to improve digestion, reduce gas, and prevent bloating.
Turmeric and other spices used in the pickle are rich in antioxidants, which help combat oxidative stress and inflammation in the body.
The natural fermentation process that occurs while the pickle matures can promote the growth of beneficial probiotic bacteria, which are essential for a healthy gut microbiome.
One stuffed pickled chilli contains approximately 75-85 calories, with most of the calories coming from the mustard oil used in the preparation.
In moderation, it can be a healthy addition to a meal. Chillies provide capsaicin, which has metabolism-boosting properties. The fermented spices can be good for gut health. However, it is high in sodium and oil, so it should be consumed in small quantities, especially by those monitoring their blood pressure or calorie intake.
If stored correctly, it can last for about 2-3 weeks at room temperature. For a much longer shelf life of up to 6 months, store it in the refrigerator.
Mold is almost always caused by moisture. This could be from the chillies not being dried properly, using a wet jar or spoon, or water getting into the jar during storage. Ensure everything is bone-dry to prevent spoilage.
Mustard oil is traditional for North Indian pickles and provides a unique, pungent flavor that is essential to the authentic taste. While you can use other oils like sesame or sunflower, the final taste and character of the pickle will be very different.
A slight bitterness can come from the mustard seeds. This usually mellows out as the pickle matures. If it's overly bitter, you might have used too many mustard seeds or the oil was not heated properly before cooling.