An absolutely delicious green chili pickle from Uttar Pradesh that is loved be everyone in the family and is a perfect side for any dish.
Course: pickles, spices and condiments
Cuisine: Indian, Uttar pradesh
Keyword: green Chili Pickle, Hari mirch ka achaar, Hari Mirch ke tipore, How to make chili pickle, North Indian style green chili pickle
Green chiliesmedium spicy – about 150 gms
Oilpreferably mustard oil – 3 tbsp (I used olive oil)
Fennel seeds /Saunf– 1 tbsp
Mustard seeds – ½ tbsp
Amchur powder/Mango powder – 1 ½ tbsp
Dhania Powder/Coriander powder – 1 tbsp
Turmeric powder – ½ tsp
Asafetida – ¼ tsp
Salt – to taste
Sugar – ½ tsp
Wash and wipe the green chilies and cut them into roundels. I have not deseeded them as the variety I used was not very spicy. If using very spicy chili, I would suggest that you partially deseed them to help reduce the heat.
In a pan, heat the oil. Then add the mustard seeds, fennel seeds and Asafetida.
Fry for 30 seconds and then add the turmeric powder and the green chilies.
Sauté for about 2 minutes and then add the salt. Mix well and then cover the pan and cook the chilies for about 4-5 minutes until they are slightly soft.
Now add the coriander powder, amchur powder and the salt and mix well.
Cook for couple of more minutes and then turn off the flame.
Let it cool down entirely and then transfer it to a glass jar and store in the refrigerator. I had left it out for 2 days and it remained fresh. It was done by then so cannot say how long it can be outside. :)