How to Make Green Chilli Achaar at Home
Green chilli achaar, also known as green chilli pickle, is a spicy and tangy condiment that adds a burst of flavor to any Indian meal. Whether you pair it with parathas, dal-chawal, or curd rice, this pickle can instantly elevate the taste of your food. Making green chilli achaar at home is simple, cost-effective, and allows you to control the ingredients and spice levels according to your taste.
Ingredients Required:
- 250 grams fresh green chillies (preferably medium-sized and less spicy)
- 1 tablespoon mustard seeds (rai)
- 1 tablespoon fennel seeds (saunf)
- 1 tablespoon fenugreek seeds (methi dana)
- 1 teaspoon turmeric powder
- 2 teaspoons red chilli powder (adjust to taste)
- Salt to taste (about 2 tablespoons)
- 4 tablespoons mustard oil
- 2 tablespoons lemon juice or vinegar
Preparation Steps:
- Wash and Dry the Chillies:
Wash the green chillies thoroughly under running water. Dry them completely using a clean kitchen towel. Ensure there is no moisture, as it can spoil the pickle. Slit each chilli lengthwise, leaving the ends intact, or cut into smaller pieces if preferred. - Roast and Grind Spices:
In a dry pan, lightly roast the mustard seeds, fennel seeds, and fenugreek seeds until aromatic. Let them cool and grind coarsely using a mortar and pestle or a dry grinder. - Mix the Masala:
In a mixing bowl, combine the ground spices with turmeric powder, red chilli powder, and salt. Add lemon juice or vinegar to the mixture and stir until it forms a thick, aromatic paste. - Stuff or Mix with Chillies:
You can either stuff the spice paste into slit green chillies or mix it well if you’ve chopped them into pieces. Ensure the masala coats each piece of chilli evenly. - Heat Mustard Oil:
Heat the mustard oil until it reaches its smoking point. Allow it to cool slightly, then pour it over the chilli mixture. Mix well to coat the chillies with oil and spices. - Storage:
Transfer the achaar to a clean, dry, airtight glass jar. Keep it in the sun for 2–3 days for the flavors to mature, shaking the jar daily to mix well. After that, store it in a cool, dry place.
Tips:
- Use gloves while handling chillies to avoid skin irritation.
- Always use a dry spoon to serve the pickle to increase its shelf life.
Homemade green chilli achaar is a flavorful addition to your meals and can last for several weeks when stored properly. Enjoy the taste of tradition in every bite!
