Green Chilli Pickle or Hari Mirch ka Achar, is a popular spicy condiment that adds a burst of heat and flavor to any meal. Making it at home allows you to control the spice levels, ingredients, and enjoy an authentic, preservative-free version. Here, we’ll guide you through the process of making this delicious pickle and offer tips on storage and serving. Making green chilli pickle at home allows you to control the level of spices and ingredients, ensuring an authentic, preservative-free taste.
Green Chilli Pickle
Green Chilli Pickle are a beloved culinary condiment that has gained popularity across the globe this comprehensive overview will explore its preparation method, cultural significance, nutritional aspects, and market presence, providing a comprehensive understanding of this delicious pickle.
Ingredients
Instructions
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In a bowl, mix 4 tablespoons of salt with 3 tablespoons of turmeric powder. Fill the green peppers with this mixture and cover the bowl. Let it rest for 24 hours.
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After 24 hours, drain the water that has come out of the peppers.
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In another bowl, mix mustard seeds, fennel seeds, kalonji seeds, fenugreek seeds, red pepper flakes, red pepper powder, salt, and turmeric powder.
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Pour this spice mixture over the green peppers and mix well.
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Mix thoroughly after adding enough mustard seed oil to coat all of the peppers.
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Lastly, mix well after adding 2 tablespoons of vinegar.
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Allow the flavors to meld by letting the pickled green peppers sit for at least two days before serving.
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Enjoy your homemade pickled green peppers.
Servings: 20 ServingCalories:51kcalTotal Fat:5gSaturated Fat: 1gSodium:882mgPotassium:45mgTotal Carbohydrate:4gDietary Fiber: 2gSugars: 1gProtein:2gVitamin A: 88IUVitamin C: 6mgCalcium: 14mgIron: 2mg
Note
Note 1: Sterilizing the jars is highly recommended for longer shelf life.
Note 2: Heating the cans and rims in water to ten minutes will do so.
Note 3: Taste the pickles after two days and adjust the seasoning as needed.
Note 4: The taste will get stronger the longer things sit.
Note 5: Refrigeration is essential for long-term storage once the initial fermentation period is complete.
