Green Chilli Pickle/Achar

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5
Average: 5 (1 vote)

This easy and very spicy pickle goes well with pilaus or rotis/rice and curry.

Ingredients
250 gm
green chilies, cleaned and dried
4 tbsp
oil
1/2 tsp
rai/mustard seeds
4
limro/curry leaves
1/4 tsp
garlic paste
2 level tbsp
gram flour/besan
1 tsp
salt
(or to taste)
1 tsp
red chilli powder
1/4 tsp
turmeric powder
1 tsp
tomato paste/puree
1 tbsp
lemon juice
1 tsp
sugar
1 tbsp
achar masala
water as needed
Instructions 

Since you will be handling spicy hot chillies, it is advisable to wear disposable gloves during this task to prevent your hands from having a burning sensation.

Make a small slit in each of the chillies. This prevents them from swelling up and bursting during the cooking process. Set them aside.

Take a bowl and add the gram flour, tomato paste, half tsp. salt, chilli powder and turmeric powder. Mix it together. Then add a bit of water and stir to make a thin smooth paste. Set aside.

Heat the oil in a pan and add the rai/mustard seeds. Once they splutter, add the chopped curry leaves and garlic paste. Stir and quickly add in the prepared gram flour paste. Cook on low heat until the oil separates, adding a bit of water if the mixture begins to stick. Make sure to keep stirring or adding a bit of water as needed, do not allow the mixture to get lumpy...let it stay smooth. Once the mixture has lost its raw taste/smell, add the green chillies and sprinkle the remaining salt on them. Stir fry, adding a bit of water every now and then if needed until the chillies soften slightly and the masala coats them. This should take about 7-10 minutes depending on the size of the chillies. Lastly, sprinkle the sugar and achar masala, and squeeze in the lemon juice. Give everything a final stir, leave it on the heat for a minute then turn it off. Serve as required. This pickle will keep if refrigerated for up to 2 weeks. Store in a glass jar to retain freshness.

Enjoy! :)


Comments

TOO ME THIS IS THE BOMB!!!!1 OUCH TOO HOT OH MY GOD!!!

BY THE WAY HOW DO I DRY THEM?IN THE SUN OR JUST DRY THEM AFTER WASHING THEM,THEY SHOULD NOT BE WET?PLEASE REPLY

Fauzia's Kitchen Fun's picture

No need to dry them in the sun, just dry them with a cloth and use in the recipe.

what is achari masala? can we make it at home? or we can easily find in market?

Fauzia's Kitchen Fun's picture

It should be easily available in any indian grocery, basically a mixture of husked and coarsely ground mustard seeds and fenugreek seeds.

Fauzia's Kitchen Fun's picture

You can I guess. Have never tried to myself. :)

Salam. Fauzia plz tell me can i use ashar gosht masala instead ?