mirch ka achaar/ Green chili pickle

Mirch Ka Achaar/ Green Chili Pickle/ Pickle Recipe

Pickle/ achaar

About This Recipe
Green Chilli Pickle, also known as Hari mirch ka achaar, is an essential condiment to many people’s diets. It is a spicy and tangy side dish that is relished throughout the country. Pickles are an integral part of Pakistani cuisine as it adds flavor and a pungent accent to several different dishes. This pickle recipe has been in popularity for centuries and each recipe varies from family to family. Everyone enjoys it for its tangy, spicy flavor and its array of health benefits.

Pickles are made from a variety of vegetables, fruits, and herbs, and the green chili pickle is probably the most popular of all pickles. To make this pickle, fresh green chilly peppers, salt, oil, and an array of spices (like coriander powder, cumin, fenugreek, garlic, ginger, turmeric, and chili powder) are used to make a paste. The paste is then mixed with the chilies and put into jars.

Health Value

Aside from its many other health advantages, green chili pickles also promote digestion by accelerating food breakdown. Additionally, it is promoted as an all-natural treatment for fevers, constipation, and other common diseases. A range of vitamins and minerals found in green chili pickles aid to strengthen the immune system and speed up metabolism. It is also known to help in the prevention of cancer and other dangerous diseases.

Ingredients

• 1 cup green peppers, cut into 1-inch chunks
• 1 tablespoon fennel seeds (saunf)
• Fenugreek (methi) seeds, 2 teaspoons
• 1 teaspoon cumin seeds (jeera)
• 1 tablespoon of mustard seeds
• 1 tablespoon turmeric powder (haldi)
• One-fourth cup of mustard (rai/sarson) oil
• 1/2 a cup of vinegar
• Salt, 2 teaspoons

Procedure

1. Fennel, fenugreek, cumin, and mustard seeds should all be combined in a shallow, wide non-stick pan before being dry-roasted for one minute to make hari mirch ka achar.
2.  Blend. Cool thoroughly before blending a fine, coarse mixture in a mixer.
3. Transfer the mixture to a large bowl, then stir in the rest of the ingredients.
4. The mixture for the pickle should be placed in an airtight container and kept at room temperature for two days before being chilled.