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Green Chilli Pickle

Green Chilli Pickle or michi ka achar, is a very common pickle among every household in India. Some pickle takes time to process, and some are made instantly. This is how my mother makes her own green chilli pickle. It is an instant recipe meaning you don't have to wait until the complete picking process is done. The chilies used are quite spicy here, with the use of garlic and ginger for the required earthiness. If preserved this pickle can go on for a year. I love this with a hot aloo paratha topped with ghee. 



Ingredients

  • 250 g Green Chilli
  • 1 cup White mustard
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • Vegetable oil as required
  • Salt as required
  • 1/2 tsp Hing (asafoetida)
  • 1/4 tsp Turmeric powder
  •  1cup + 1/2 cup Vinegar



Method
  1. Wash and clean the green chilies.
  2. Cut the chillies into 1-2 cm chunks.
  3. Blend the white mustard with 1 cup vinegar to get a thick paste.
  4. Heat 2 tbsp vegetable oil on low heat, add 1/2 tsp hing, be careful not to burn.
  5. Now add the garlic paste and ginger paste.
  6. Sauté on low heat. Add turmeric powder and mix well.
  7. Do not add any water and scrape the sides if needed, keep the flame throughout the cooking process.
  8. Now add the green chillies once the raw aroma of ginger-garlic goes away.
  9. Add 1 tbsp salt and mix well.
  10. Let it cool down completely.
  11. Add 1/2 cup vinegar to deglaze the pan, this gets rid of many masalas that sticks onto the pan.
  12. Next, add 1/2 cup Vegetable Oil and give a good mix.
  13. Carefully fill the pickle in a sterilised jar and seal the lid tightly.
  14. Keep the jar frequently in sun, and avoid any moisture contact.
  15. If preserved properly this pickle can last for a year.

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