Ingredients with Measurements:
- 10-12 medium-sized green chillies
- 1/4 cup mustard oil
- 1/4 cup fennel seeds
- 1/4 cup coriander seeds
- 1/4 cup cumin seeds
- 1/4 cup mustard seeds
- 1/4 cup fenugreek seeds
- 1/4 cup turmeric powder
- 1/4 cup red chilli powder
- 1/4 cup salt
- 1/4 cup lemon juice
Special equipment needed:
- Mortar and pestle
- Mixing bowl
- Airtight glass jar
Step-by-step instructions:
1. Wash and pat dry the green chillies.
2. Slit the green chillies lengthwise and remove the seeds.
3. In a mortar and pestle, coarsely grind fennel seeds, coriander seeds, cumin seeds, mustard seeds, and fenugreek seeds.
4. In a mixing bowl, mix the coarsely ground spices, turmeric powder, red chilli powder, and salt.
5. Add lemon juice and mustard oil to the spice mixture and mix well.
6. Stuff the green chillies with the spice mixture.
7. Place the stuffed green chillies in an airtight glass jar.
8. Pour the remaining spice mixture over the stuffed green chillies.
9. Close the jar tightly and shake well.
10. Keep the jar in direct sunlight for 3-4 days.
11. Shake the jar once a day.
12. After 3-4 days, the pickle is ready to serve.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 days
Temperature:
No temperature required.
Serving size:
This recipe serves 4-5 people.
Nutritional information:
Calories: 60
Fat: 5g
Protein: 1g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Sodium: 590mg
Substitutions for ingredients:
- Mustard oil can be substituted with any other oil of your choice.
- Lemon juice can be substituted with vinegar.
Variations:
- You can add chopped garlic and ginger to the spice mixture for added flavor.
- You can add chopped onions to the pickle for a crunchy texture.
Tips and tricks:
- Use fresh and firm green chillies for the pickle.
- Make sure to remove all the seeds from the green chillies.
- Keep the pickle in direct sunlight for 3-4 days for the best results.
- Shake the jar once a day to distribute the spices evenly.
Storage instructions:
Store the pickle in an airtight glass jar in a cool and dry place.
Reheating instructions:
This pickle is served cold and does not require reheating.
Presentation ideas:
Serve the pickle in a small bowl or on a plate.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
This pickle goes well with any Indian meal.
Suggested side dishes:
Serve with rice, roti, or paratha.
Troubleshooting advice:
- If the pickle is too spicy, add more lemon juice to balance the flavors.
- If the pickle is too sour, add more salt and sugar to balance the flavors.
Food safety advice:
Make sure to use clean and dry utensils while making the pickle. Keep the pickle in an airtight glass jar to prevent contamination.
Food history:
Bharvan Mirch Ka Achaar is a popular pickle from the Indian state of Rajasthan. It is made with green chillies stuffed with spices and preserved in mustard oil.
Flavor profiles:
This pickle is spicy, tangy, and flavorful.
Serving suggestions:
Serve this pickle as a condiment with any Indian meal.
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Region: Indian