Ingredients with Measurements:
- 500g green chillies, chopped
- 1/2 cup mustard oil
- 1/2 cup white vinegar
- 2 tbsp turmeric powder
- 2 tbsp salt
- 2 tbsp sugar
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp nigella seeds
Special equipment needed:
- Large mixing bowl
- Airtight glass jar
Step-by-step instructions:
1. In a large mixing bowl, add chopped green chillies, salt, and sugar. Mix well and let it sit for 30 minutes.
2. In a pan, dry roast cumin seeds, coriander seeds, fennel seeds, and nigella seeds until fragrant. Let it cool down and grind it into a fine powder.
3. Add the ground spice mix to the green chillies and mix well.
4. In a separate pan, heat mustard oil until it starts to smoke. Turn off the heat and let it cool down for a few minutes.
5. Add white vinegar and turmeric powder to the oil and mix well.
6. Pour the oil mixture over the green chillies and mix well.
7. Transfer the mixture to an airtight glass jar and let it sit for at least 24 hours before serving.
- Time:
Preparation time: 45 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- 1 tablespoon
Nutritional information:
- Calories: 10
- Fat: 1g
- Carbohydrates: 1g
- Protein: 0g
Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- White vinegar can be substituted with apple cider vinegar.
Variations:
- Add chopped garlic and ginger for extra flavor.
- Use red chillies instead of green chillies for a spicier achar.
Tips and tricks:
- Use gloves while handling the green chillies to avoid burning sensation on the skin.
- Make sure the oil is hot enough before adding the spices to avoid burning them.
Storage instructions:
- Store the achar in an airtight glass jar in a cool and dry place.
Reheating instructions:
- This achar doesn't need to be reheated.
Presentation ideas:
- Serve the achar in a small bowl with a spoon.
Garnishes:
- Garnish with fresh coriander leaves.
Pairings:
- Serve with any Indian meal.
Suggested side dishes:
- Serve with rice, roti, or naan.
Troubleshooting advice:
- If the achar is too spicy, add more sugar to balance the heat.
Food safety advice:
- Make sure to use clean utensils and airtight glass jar to avoid contamination.
Food history:
- Achar is a popular condiment in South Asian cuisine.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a condiment with any Indian meal.
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Region: Indian