Pickles form an integral part of our Indian food. These not only make the food tasty, some are good for digestion, some preserve a fruit or vegetable so that it can be enjoyed later on, some provide necessary vitamins, minerals to our body. We simply can’t ignore them in our food.
Ingredients500 grams Green Chilies
2 tbsp moti Saunf/fennel seeds ( coarsely grounded)
1 + 1/2 tbsp salt
1 tsp rai/mustard seeds powder ( coarsely grounded)
1 tsp dana methi/ fenugreek seeds ( coarsely grounded)
1/2 tsp kalonji/nigella seeds
1 tsp red chili powder
1 tsp amchur/dry mango powder
1/2 tspHaldi/turmeric powder
1/4 tsp heeng/asafoetida
1 cup mustard oil
Method
- Select firm, spot freeshiny green chilies for achar. Wash them and dry them with a clean kitchen towel.
- They should be completelydry when you start making the pickle.
- Remove the top, make a slit lengthwiseand remove the seeds.
- Cut the chilies in thedesired size. I like keeping the pieces short so that we can easily serve them.
- For achar masala Grind the Saunf/fennel seeds,rai/mustard seeds, and thedana methi/ fenugreek seeds to a coarse mixture separately.
- If we grind them together saunf and rai will be ground to a fine mixture which we do not want. That is why we grind them separate.
- Heat oil so that when we drop saunf it starts floating on the surface. switch off the flame and let the oil cool down completely.
- If you want you can use oil without heating also in this recipe. But the flavor of the mustard oil is very strong in that case.
- Get all the masala ready for achar.