Recipe- Khatta Meetha Mirch Ka Achar

Khatta meetha mirch ka achar is an instant green chilii sweet and sour pickle that is outright delicious and makes for a great side with chapati, phulka or roti.This sweet and sour green chilli pickle recipe is one of the easiest and quickest pickles you can ever make. It is an instant pickle and does not have a long shelf life. I am a very cautious cook especially while making pickles and take all the precautions required during the pickling process. But while making this sweet green chilli pickle, you need not worry since it is an instant type of pickle.

Ingredients

Green chilies 250 gms, wash, dry, remove stalk and cut into 1/2" pieces
Turmeric powder 1/2 tsp
Red chili powder 1/2 tsp
Coriander powder 1/2 tbsp
Cumin powder 1/4 tsp
Tamarind small lemon sized ball soaked in 3/4 cup warm water for 10 mins
Jaggery 3-4 tbsps, grated
Salt 1 heaped tsp

For tempering:

Mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Fennel seeds 1 tsp (saunf/sompu)
Asafoetida 1/4 tsp (I like to add a bit more than 1/4 tsp but less than 1/2 tsp) (hing/inguva)
Mustard oil 4-5 tbsps or any cooking oil

Method

* Extract tamarind juice. Pour the entire tamarind juice in a pan and simmer on low flame for 5 mins. Add grated jaggery and allow the jaggery to melt. Simmer for a min and turn off flame. Set aside.

* Heat mustard oil till smoking hot, turn off flame. Wait for a few seconds before adding the spices for tempering.

* Add mustard seeds, cumin seeds, and fennel seeds. Once they crackle, add the asafoetida and saute for a few seconds. Add the green chilies. Turn on the flame and cook for 5 mins on low flame.

* Add turmeric powder, red chili powder, coriander powder, roasted cumin powder and mix well. Sauté for 5 mins on low flame.

* Pour the tamarind-jaggery syrup over the green chilies and add salt. Allow the chilies to cook in this syrup till it reaches a thick consistency. The cooking has to be on low flame. Once the consistency is achieved turn off the flame. Cool.

* Pour into a glass jar and place lid tightly. You should refrigerate it within 6-8 hours of preparation. It has a shelf life of 24-36 hours at room temperature.

* Serve with chapati, phulka, roti, paratha or Mathri.