Ingredients with Measurements:
- 1 cup chopped green chillies
- 1/2 cup tamarind pulp
- 1/4 cup mustard oil
- 1 tablespoon fenugreek seeds
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon nigella seeds
- 1 tablespoon mustard seeds
- 1 tablespoon salt
- 1 tablespoon red chilli powder
- 1 tablespoon turmeric powder
- 1 tablespoon sugar
Special equipment needed:
- Mortar and pestle or spice grinder
- Airtight glass jar for storage
Step-by-step instructions:
a. In a dry pan, roast fenugreek seeds, fennel seeds, cumin seeds, coriander seeds, nigella seeds, and mustard seeds until fragrant.
b. Grind the roasted spices into a fine powder using a mortar and pestle or spice grinder.
c. In a mixing bowl, combine the ground spices, salt, red chilli powder, turmeric powder, and sugar.
d. Add the chopped green chillies and tamarind pulp to the spice mixture and mix well.
e. Heat mustard oil in a pan until it reaches smoking point. Turn off the heat and let it cool down for a few minutes.
f. Add the cooled mustard oil to the green chilli and spice mixture and mix well.
g. Transfer the achar to an airtight glass jar and store in a cool, dry place for at least a week before consuming.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
5. Temperature:
Mustard oil should be heated until it reaches smoking point and then cooled down before adding to the spice mixture.
Serving size:
This recipe makes approximately 1 cup of green chilli achar.
Nutritional information:
Calories: 45
Fat: 3g
Carbohydrates: 5g
Protein: 1g
Sodium: 590mg
Sugar: 3g
Substitutions for ingredients:
- Mustard oil can be substituted with any other neutral-flavored oil.
- Tamarind pulp can be substituted with lemon juice or vinegar.
- Green chillies can be substituted with jalapenos or any other hot peppers.
Variations:
- Add chopped garlic and ginger to the spice mixture for added flavor.
- Use different types of hot peppers for a variation in heat level.
- Add chopped onions and tomatoes for a chunkier achar.
Tips and tricks:
- Use gloves while handling hot peppers to avoid skin irritation.
- Make sure the mustard oil is cooled down before adding it to the spice mixture to avoid burning the spices.
- Store the achar in an airtight glass jar in a cool, dry place to prevent spoilage.
Storage instructions:
Store the green chilli achar in an airtight glass jar in a cool, dry place for up to 6 months.
Reheating instructions:
This achar is meant to be consumed cold and does not need to be reheated.
Presentation ideas:
Serve the green chilli achar in a small bowl with a spoon for easy serving.
Garnishes:
Garnish with fresh cilantro leaves or chopped green onions.
Pairings:
This achar pairs well with Indian flatbreads such as roti or naan.
Suggested side dishes:
Serve with a side of raita or yogurt for a cooling effect.
Troubleshooting advice:
If the achar is too spicy, add more tamarind pulp or sugar to balance out the heat.
Food safety advice:
Make sure to use clean utensils and equipment while making the achar to prevent contamination.
Food history:
Achar is a traditional Indian condiment made with a variety of vegetables and spices. It is commonly served with meals as a side dish.
Flavor profiles:
This green chilli achar has a spicy, tangy, and slightly sweet flavor profile.
Serving suggestions:
Serve the green chilli achar as a condiment with any Indian meal.
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Region: Indian