Hari mirch ka achar (Indian green chili pickle)
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5.0
3 reviews
Excellent
Hari mirch ka achar (Indian green chili pickle)
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Hari Mirch Ka Achar is a fiery Indian chili pickle made from hot green peppers. Bursting with heat and aromatic spices, this vegan and gluten-free condiment will add a fiery kick to your favorite dishes. It’s not just amazing in Indian food, it’s perfect on burgers, sandwiches, and even added to soups and noodle dishes.
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Ingredients
- 250 grams green chili (hari mirch) just over ½ pound
- 4 cloves garlic
- 2 tablespoons mustard seeds yellow, brown or black
- 4 teaspoons pickle masala
- ¾ teaspoon salt or to taste
- 1 tablespoon lemon juice
- ¼ cup mustard oil or vegetable oil, or peanut oil
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Instructions
- Prepare the Chilies and Garlic: Wash and thoroughly dry the green chilies (hari mirch). Remove the stems and either pickle them whole or chop them into small pieces. Peel and thinly slice the garlic cloves. If you are substituting serrano or jalapeño peppers, slice them into thin rounds.
- In a spice grinder or mortar and pestle, grind the mustard seeds with the pickle masala until they form a coarse powder.
- In a mixing bowl, combine the chopped green chilies, minced garlic, ground spices, salt, and lemon juice. Mix well until all the ingredients are evenly combined.
- Transfer the mixture to a clean, sterilized glass jar (see notes below about sterilization) with an airtight lid. Press the mixture down into the jar firmly with a clean, dry metal spoon. Close the jar tightly and store it at room temperature for two days. If you use thicker peppers like jalapeños, you may need to give it an extra day for the peppers to soften more.
- After the fermentation period, add the oil. If you are using mustard oil, heat the oil to the smoking point and then allow it to cool for 20 minutes before adding it. This will reduce the bitter flavor of the oil. If you are using peanut or vegetable oil, heating the oil is not necessary.
- Open the jar and add mustard oil to the pickle mixture. Mix well to ensure all the ingredients are coated with the oil.
- Once the mustard oil is mixed in, the pickle is ready to be enjoyed. However, it is recommended to let it rest for a day or two to allow the flavors to further develop. Store the pickle in the refrigerator and use it within two months. Remember to use a clean, dry spoon each time, so as not to introduce moisture or bacteria that could shorten the pickle’s shelf life.
Equipments used:
Notes
- To sterilize glass jars for pickling, wash them with hot, soapy water, rinse thoroughly, and place them in a pot of boiling water for about 10 minutes. Remove the sterilized jars and lids, allowing them to air dry completely before use. Following these steps ensures a clean and safe environment for your pickling adventures. Check out this guide about other ways to sterilize jars.
Nutrition Information
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Calories
34kcal
(2%)
Carbohydrates
1g
(0%)
Protein
0.3g
(1%)
Fat
3g
(5%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
129mg
(5%)
Potassium
11mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
0.4IU
(0%)
Vitamin C
2mg
(2%)
Calcium
4mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 20yield: 2 ½ cups
Amount Per Serving
Calories 34 kcal
% Daily Value*
| Calories | 34kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 0.3g | 1% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 129mg | 5% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 0.4IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 4mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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