The green chilli pickle goes very well as a condiment with simple Indian meals like dal-rice, curd-rice, veg pulao and even with roti-sabzi.
Ingredients of Green Chilli Achaar
- 1.5 cups chopped green chilies
- 6 tablespoons mustard seeds
- 3 tablespoons rock salt
- 2 teaspoon turmeric powder
- 1 cup mustard oil
- 6 lemons
How to Make Green Chilli Achaar
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Rinse and wipe dry the green chilies very well.
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Remove the crowns and chop the green chilies.
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Powder the mustard seeds coarsely.
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In a clean glass jar, add the green chilies, ground mustard seeds and salt.
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Cover the jar with its lid tightly and keep in the sun for 2 to 3 days.
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After 2 to 3 days, add lemon juice and turmeric powder to the pickle.
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With a clean non reactive spoon, mix everything very well. Close the jar and again keep in the sun for 1 to 2 days.
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Heat mustard oil till its smoking point. Let the mustard oil cool till it becomes warm or is slightly hot.. About 15 mins.
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Pour the mustard oil in the pickle jar.
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Cover the jar with its lid and keep the pickle at room temperature for 4 to 5 days for the pickling process to happen.
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Serve green chili pickle as a side condiment with a simple indian meal like dal-rice or curd-rice.
