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Hari Mirch Ka Achar Recipe with Mustard Oil

Any meal gains extra zing from the fiery and sour condiment hari mirch ka achar, sometimes known as green chili pickle. Preserved in mustard oil, this pickle is made with fresh green chilies and a combination of spices, therefore improving the flavor and shelf life of the achar. Using Double Hiran Mustard Oil accentuates the strong taste necessary for a great pickle. We will walk you on how to create Hari Mirch Ka Achar using mustard oil for a taste and real experience on this blog.

Ingredients

To make Hari Mirch Ka Achar with mustard oil, you will need the following ingredients:

• 250 grams fresh green chilies (hari mirch), washed and dried
• 1/2 cup Double Hiran Mustard Oil
• 2 tablespoons mustard seeds (rai), coarsely ground
• 1 tablespoon fennel seeds (saunf), coarsely ground
• 1 tablespoon fenugreek seeds (methi dana), coarsely ground
• 1 teaspoon turmeric powder
• 1 tablespoon salt (or to taste)
• 1 teaspoon red chili powder (optional, for extra heat)
• 2 tablespoons lemon juice
• A pinch of asafoetida (hing)

Instructions

1. Prepare the Green Chilies

1. Wash the green chilies thoroughly and dry them completely using a kitchen towel.
2. Cut the chilies into halves or small pieces, or you can leave them whole if you prefer a larger pickle size. Make a small slit in the whole chilies if you keep them whole, so the spices can penetrate.

2. Prepare the Spice Mix

1. In a mixing bowl, combine the coarsely ground mustard seeds, fennel seeds, fenugreek seeds, turmeric powder, red chili powder, and salt.
2. Add lemon juice to the spice mixture to form a thick, tangy paste.

3. Stuff the Green Chilies

1. If you have cut the chilies in halves, toss the chili pieces in the spice mixture and coat them evenly.
2. If using whole chilies, carefully stuff the spice mixture into the slit of each chili.

4. Temper with Mustard Oil

1. Heat Double Hiran Mustard Oil in a pan until it reaches the smoking point, then turn off the heat and allow it to cool to room temperature.
2. Once the oil is cooled, add a pinch of asafoetida (hing) to the oil.

5. Combine the Chilies and Oil

1. Pour the tempered mustard oil over the spiced chilies and mix well.
2. Transfer the spiced chilies and oil into a clean, sterilized glass jar. Ensure that the chilies are fully submerged in the mustard oil, as this helps preserve the achar for a longer period.

6. Let the Achar Mature

1. Close the jar tightly and store it in a warm, sunny spot for 3-4 days, stirring the pickle every day to ensure even marination.
2. After 3-4 days, your Hari Mirch Ka Achar will be ready to eat. The flavors will deepen over time, making it even tastier as it ages.

7. Serve

1. Serve this spicy green chili pickle with your favorite meals, parathas, or rice.

Health Benefits

Using Double Hiran Mustard Oil in your Hari Mirch Ka Achar adds both flavor and health benefits. Mustard oil is rich in omega-3 and omega-6 fatty acids, which promote heart health. Its antibacterial and antifungal properties also help in the preservation of the pickle, keeping it fresh for longer periods.

Conclusion

In conclusion, making Hari Mirch Ka Achar with mustard oil is a great way to enjoy a traditional and flavorful pickle. The bold and robust taste of Double Hiran Mustard Oil enhances the spiciness of the green chilies, making this achar a must-have condiment for your meals. Try this simple and delicious Hari Mirch Ka Achar recipe with mustard oil and add a tangy twist to your dining experience!