Ingredients with Measurements:
- 500 grams green chillies
- 1 cup mustard oil
- 2 tablespoons fenugreek seeds
- 2 tablespoons fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon turmeric powder
- 1 tablespoon red chilli powder
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon vinegar
Special equipment needed:
- Mortar and pestle or spice grinder
- Airtight jar or container
Step-by-step instructions:
1. Wash and dry the green chillies. Cut them into small pieces and remove the stems.
2. In a pan, dry roast the fenugreek seeds, fennel seeds, cumin seeds, coriander seeds, and mustard seeds until fragrant. Let them cool and then grind them into a fine powder using a mortar and pestle or a spice grinder.
3. In a separate pan, heat the mustard oil until it starts to smoke. Turn off the heat and let it cool for a few minutes.
4. Add the ground spices, turmeric powder, red chilli powder, salt, sugar, and vinegar to the oil. Mix well.
5. Add the chopped green chillies to the spice mixture and mix well.
6. Transfer the mixture to an airtight jar or container.
7. Keep the jar in a cool and dry place for at least 2-3 days, shaking it occasionally.
8. After 2-3 days, the achar will be ready to eat. Serve it with any Indian meal or as a condiment.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature
Serving size:
- 1 tablespoon
Nutritional information:
- Calories: 15
- Fat: 1g
- Carbohydrates: 1g
- Protein: 0g
Substitutions for ingredients:
- Mustard oil can be substituted with any other oil of your choice.
- Green chillies can be substituted with red or yellow chillies.
Variations:
- Add chopped garlic and ginger to the achar for extra flavor.
- Add chopped onions and tomatoes to the achar for a chunky texture.
Tips and tricks:
- Use gloves while handling the green chillies to avoid getting burned.
- Make sure the jar or container is completely dry before adding the achar to it.
- Store the achar in a cool and dry place to prevent spoilage.
Storage instructions:
- Store the achar in an airtight jar or container in a cool and dry place for up to 6 months.
Reheating instructions:
- The achar does not need to be reheated. Simply serve it at room temperature.
Presentation ideas:
- Serve the achar in a small bowl or on a plate as a condiment.
Garnishes:
- Garnish the achar with fresh coriander leaves or chopped green onions.
Pairings:
- Serve the achar with any Indian meal, such as dal, rice, or roti.
Suggested side dishes:
- Serve the achar with raita or yogurt for a cooling effect.
Troubleshooting advice:
- If the achar is too spicy, add more sugar or vinegar to balance the flavors.
- If the achar is too salty, add more sugar or green chillies to balance the flavors.
Food safety advice:
- Make sure to wash and dry the green chillies thoroughly before using them.
- Use a clean and dry jar or container to store the achar.
Food history:
- Achar is a popular Indian condiment that has been around for centuries. It is made by pickling vegetables or fruits in oil and spices.
Flavor profiles:
- The Spicy Green Chilli Achar is spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve the Spicy Green Chilli Achar as a condiment with any Indian meal.
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Region: Indian