Green chilli pickle- Green chilli pickle is a quick and easy achar with a sweet chilli flavour. Little sweetness of sugar and sourness of vinegar make this pickle very tasty and flavourful.
A quick concoction that you can make whenever you have a few extra chillies in your vegetable basket or in the garden. Shelf life is good so you might like to make it in a larger quantity.
Why Is This Recipe A Success?
- This is a very simple and quick recipe.
- The best instant pickle.
- very few ingredients.
- can be made on a stovetop or in a microwave
- Best use of chillis
Serving suggestion
This achar best goes with aloo paratha, mix veg paratha, chole kulche, Chola bhatura and with mathri too.
Finally, I would like to suggest you a few more recipes from my blog
About the green chilli pickle| Achar recipe-
Instant green chilli pickle ‘ microwave recipe’
Course: SidesCuisine: IndianDifficulty: Easy5
minutes10
minutesIngredients
Ingredients:
3/4 cup mustard oil
2″ piece ginger, ground
6-8 cloves garlic, ground with ginger
1/2 tbsp each cumin, fenugreek seed, mustard seed pounded
250 grams chillies, washed and chopped
1/2 cup vinegar
1/2 tsp turmeric powder
1/2 tsp salt or to taste
1-2 tbsp sugar
Directions
- Method:
- Wash and spread the chillies on a kitchen towel to dry. Once they are dry cut them into 1” pieces. Place in a bowl.
- Put the oil in a microwave-safe dish and microwave at 100% power for six minutes. Drop in the ginger garlic and seeds, and continue to cook at the same level for 3 min more.
- Add the chillies and cook another 2 min.
- Add the vinegar, turmeric, and salt. Cook at the same power level for 2 min or till the vinegar starts boiling. Reduce power level to 60% and cook another 6 min. Stir in sugar, dissolve and cook for 2 minutes more.
- Cool and bottle.
Notes
- This pickle improves with keeping, as it sits you will notice that the oil will come up to the surface and thus help to preserve the pickle.
- Choose medium spicy chilli which is long and thick. I choose Indian green chillies thick one which we generally use for pickles and fritters.
- If you are not comfortable with vinegar you can add the juice of 3 lemons instead. Finish pickle within a week then.
- Like all pickles make sure all the utensils you are using are dry. Sterilize the glass jar by boiling it in a hot water for a few minutes and let it dry completely before using it. This will increase the shelf life of the pickle.
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excelent recipe thanks for sharing i was looking something like this only as my husband is fond of chilies …keep sharing
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