Hari Mirch Ka Achaar (Stuffed green chilli pickle) recipe
ingredients
1 kg (2.2 lb) Green chillies, long and thick
For the filling:
200 g (7 oz) Salt
200 g (7 oz) Mustard seeds (rai), powdered
1 1/2 tsp (3 g) Turmeric (haldi) powder
l 1/2 tbspAniseed (saunf), coarsely pounded
1/2 tsp Onion seeds (kalonji)
a pinch Asafoetida (hing)
5 Lemon (nimbu) juice
200 g (7 oz) Mustard seeds (rai), powdered
1 1/2 tsp (3 g) Turmeric (haldi) powder
l 1/2 tbspAniseed (saunf), coarsely pounded
1/2 tsp Onion seeds (kalonji)
a pinch Asafoetida (hing)
5 Lemon (nimbu) juice
method
1. Wash and wipe dry the green chillies. Make a vertical slit in the centre of each chilli.
2. For the filling, mix all the spices together. Add lemon juice and mix well again.
3. Fill each chilli with a generous amount of this mixture. Store the stuffed chillies in an opaque jar and keep in the sun for 4 - 5 days. Shake the jar twice every day.
4. The chillies will become softer as the days go by, but can be consumed as soon as the filling sticks to the chillies.
Note: Do not use a glass jar to store this pickle as the green chillies get discoloured.
2. For the filling, mix all the spices together. Add lemon juice and mix well again.
3. Fill each chilli with a generous amount of this mixture. Store the stuffed chillies in an opaque jar and keep in the sun for 4 - 5 days. Shake the jar twice every day.
4. The chillies will become softer as the days go by, but can be consumed as soon as the filling sticks to the chillies.
Note: Do not use a glass jar to store this pickle as the green chillies get discoloured.
serving amount
serves: 6 - 8
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