Hari Mirch ka Achaar (Instant Green Chilli Pickle)

Ingredients

• Thick green chillies: 250 g (mild ones)
• Mustard oil: 1/3 cup
• Fennel seeds (saunf): 2 tbsp
• Black mustard seeds (rai): 1 tbsp
• Fenugreek seeds (methi dana): 1 tsp
• Nigella seeds (kalonji): 1 tsp
• Turmeric: 1/2 tsp
• Salt: 1.5 tbsp
• Lemon juice: 3 tbsp (or vinegar)

Method

1. 1
   Step 1

   Wash the chillies, wipe them with a cloth and let them dry completely. Remove the stems.

2. 2
   Step 2

   Cut the chillies into 1-inch pieces.

3. 3
   Step 3

   Dry-roast the fennel, mustard seeds and fenugreek on a tawa for 1 minute, then grind them coarsely.

4. 4
   Step 4

   Heat the mustard oil until it smokes, switch off the heat and let it cool.

5. 5
   Step 5

   Mix the ground spices, nigella, turmeric, salt and lemon juice into the chillies, then add the oil and mix well.

6. 6
   Step 6

   Pack into a dry jar and keep it at room temperature for 2 days, stirring once a day. Then move it to the fridge.

Chef's Tips

• For less heat, remove the chilli seeds.
• The lemon juice keeps the pickle sour and safe, so don't skip it.

Storage

Keep in the fridge and finish within 2 to 3 weeks.