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Saturday, September 10, 2016

Instant Green Chilli Pickle



How to make Instant Green Chilli Pickle | Hari Mirch ka Achaar | Ready to eat recipe of green chilli pickle | 


Hello friends,
Today's blog post is super quick and easy recipe of pickle which is made with two types of chillies. Sharing recipe with step by step images in GIF format.


Instant Green Chilli Pickle is a delightful, tantalizing and a perfect combination of green chillies, mustard seeds, fenugreek seeds, dry mango powder, turmeric powder, mustard oil and other spices. It will add the extra oomph to every meal. Get ready for an explosion of flavor.




Today's recipe is created based on the cooking knowledge I have... and I would love to rate this recipe as 10 out of 10 as it turned out exactly the way it was planned . 


What's so special in this instant green chilli pickle?



The special thing is that the spice level of green chillies is controlled very smartly as they are stir fried in mustard oil that not only enhance the taste but also control the spice level to some extent. Another thing is that I have used two types of green chilies. As taken 90-95% of green chillies, which were less and moderately spiced and added only 5% of very hot green chilies.. This spice percentage is taken considering our food habits and spice level that can be enjoyed without affecting our health... You can change the percentage and select green chillies according to your taste and food habits...



☑Let's get started with recipe details 

▫Preparation time 5-10 minutes 
▫Cooking time 5-7 minutes 
▫Type Accompaniment 
▫Cuisine Indian 



☑Ingredients required 

▫200 grams less spicy or moderately spiced green chillies
▫15-20 grams spicy green chillies 
▫60-70 ml Mustard oil
▫1 tbsp Rai Kuria - cracked black mustard seeds (de - skinned) 
▫1tbsp dry mango powder - amchur powder 
▫½tsp split fenugreek seeds 
▫2 tsp turmeric powder 
▫1tsp red chilli powder
▫salt to taste 


☑Method
✔Step 1 Mise en place

Green chillies - washed - Pat dry completely with the help of clean kitchen napkin or spread it on a kitchen napkin for 5-7 minutes. Remove the stems - cut them into small pieces. Keep it aside under called for.

✔Step 2 Mix well and grind all the ingredients 

◾In a mixer grinder jar, add split mustard seeds, split fenugreek seeds, turmeric powder, red chilly powder, dry mango powder and salt to taste.. Pulse for 15-20 seconds. Keep it aside until called for.







✔ Step 3 Cooking time 

◾Heat the mustard oil in a heavy bottom frypan, allow it to come to smoking point and then switch off the gas stove. Leave it to cool down first. 
◾Then switch on the gas stove... Add chopped green chillies and stir fry for about 3- 5 minutes on slow to medium flame.
◾Now add all the ground masala powder prepared in step no. 2.  Mix it all in well.
◾Cook it for a min or two. Remove from fire and allow it to cool down.
◾Add 1tsp vinegar and transfer this to sterilized jar..



◾ Use as and when required.







24 comments:

  1. Wow, mouth melting, spicy treat...

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  2. I too make green chilli chutney, but in different method. Plz visit my blog https://abhiruchivantalu.blogspot.in/ and try it once and drop your valuable feedback.Ofcourse your presentation is awesome :)

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    1. Thank you so much friend for this beautiful words of appreciation. Much appreciated. ๐Ÿ‘Œ๐Ÿ‘๐ŸŒท

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  3. SUPERB post!! Very well explained. Chilli pickle is looking fantastic! Awesome:)

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  4. I tried this recipe yesterday and it turned out fabulous, super tempting and tantalizing tasty, thanx for such wonderful recipe. Love your recipes a lot.


    Nupur Pandey

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    1. Thank you so much Nupur for this valuable feedback. Feeling honored as you've not only tried but shared your feedback. Much appreciated.

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    2. Mouth watering! Great recipe

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  5. I love the look of this chili pickle! Just love spicy stuff. Pretty darn amazing…and I can see myself digging into this one for lunch today. Yum!!

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    1. Anu, it was soooo much loved that almost finished. Preparing second batch today.. Thank you sooooo much dear.๐Ÿ˜˜๐ŸŒท๐Ÿ‘

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  6. wow this pickle with curd rice would be heavenly.

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  7. Pickle looks spicy! You have a nice blog and collection of recipes. Thanks for following me on g+ and stopping by my blog.

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    Replies
    1. Thank you so much dear for stopping by and sharing your valuable feedback

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  8. How long can u store this pickle?? And at room temperature or refrigerator? ?

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    1. Once fully matured its better to refrigerate and can be consumed within 8-10 weeks. As current indian climate is good(not very hot) so mine is still near the kitchen window.. and in very good condition..

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