Mirchi pickle 2 ways

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Ingredients

15 min achaar

7 to 10 nos Thick green chillies

2 tbsp saunf

2 tsp mustard seeds

1 tsp salt

½ tsp turmeric powder

1 tsp chilli powder

3 nos lemon juice

2 tbsp mustard oil

15 din achaar

7 to 10 nos Thick red chillies

6 tbsp saunf

2 tsp ajwain

1 tbsp black mustard

1 tbsp yellow mustard

1 tsp black salt

1 tsp salt

1 tbsp haldi

½ tsp hing

1 tbsp amchoor powder

1 tbsp mustard oil

1 cup mustard oil to preserve

Method

15 min achaar

Slit green chillies and discard the seeds

Lightly toast fennel seeds and ajwain till fragrant add mustard seeds and grind coarsely.

Mix in salt, turmeric powder, chilli powder, lemon juice and mustard oil to make it into thick paste

Stuff this into chillies

Heat mustard oil and lightly sear the chillies and finish the pickle with lemon juice.

15 din achaar

Slit chillies and remove it from the chillies cavities and reserve for later use.

Roast fennel seeds and ajwain together, add both the mustards, grind it together till it is grainy.

Mix in the powder with reserved seeds and add black salt, salt, haldi, hing, amchoor powder and mustard oil.

Fill the mixture in the chillies cavities

In a sterilised clip jar, place all the chillies vertically.

Lukewarm mustard oil in a pan and pour over chillies

Pour it over chillies

Close the clip jar and allow it to pickle for 15 days

You can store this pickle at room temperature.

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