Green chilly pickled with mustard seeds or hari mirch ka sarson wala achar is very easy to make recipe that needs just a couple of days to get ready this pickle.
Preparation Time- 10 min.
100gm. Green chili
2 tbspn yellow mustard powder
1 tespn jeera
½ tespn methi dana
1 tespn ajwion
1 pinch of hing
2 tbspn mustard oil
2 tbspn salt
Wash and dry the chilies. Cut in to small pieces and keep aside.
Heat a pan and Dry roast all masalas, except salt.
Make a coarse powder the mustard and dry roast masalas.
Mix the coarse powdered masala with chilis and add oil, hing and salt.
Mix properly all ingredients and bottle them. Keep in sunlight maximum 2-3 days.
The chilies release their juice within 2-3 days and you would see a watery liquid in the bottom. Shake the jar once in a while so the pickling is evenly done.
The pickle is ready after 2-3 days of pickling but keeps maturing for 2-3 weeks before getting too sour.
Serve this pickle with any Indian meal. This pickle is very versatile.
You can store this pickle 3-4 month.
wash and dry chili
Cut in to small pieces
Dry roast masala
Make coarse powder
Mix all ingredients in mirch
Add mustard oil and salt
Pickle is ready