Скачать или смотреть Green Chilli Pickle (Hari Mirch ka Achar)

A super quick one today!
This green chilli pickle, or hari mirch ka achar, is a South Asian style pickle that’s also known as sour green chillies amongst families in Singapore and Malaysia.
Full written article with ingredient explanations:
https://www.linsfood.com/green-chilli...

How Long will it Last?
Once you open your jar or chilli pickle for the first time, keep it in the fridge and your hari mirch ka achar will last happily for a month, as long as you ensure that the solids are submerged in oil.

Unopened, it will keep in a cool, dark place for 6 months. Give it a water bath, and it will last a year or two, unopened. Once opened, store it in the fridge.

Ingredients

200 g (7 oz) green chillies - how spicy is up to you
10 medium cloves garlic
5 cm (2 inches) ginger

Dry Spices
½ tsp fenugreek seeds
2 Tbsp black mustard seeds
1 tsp fennel seeds
1 Tbsp cumin seeds
1 tsp turmeric powder

Everything Else
250 ml (1 cup) mustard oil or vegetable oil
4 Tbsp clear vinegar
2 Tbsp fresh lime juice

METHOD

Prep Work
1. Rinse the green chillies and dry them. We don't have to be too meticulous as we'll be cooking the chillies.
2. Slice the chillies into 5cm/2 inch lengths.
3. Peel the garlic but leave them whole.
4. Scrape the ginger skin off and slice them in rounds, see video on rough thickness.

Let's get cooking
1. Heat the mustard oil in a wok or any deep pan on medium heat and when hot, fry the whole spices for 30 seconds.
2. Add the turmeric powder, garlic, ginger and green chillies and stir to mix. 3. Cook for 1 minute, then take it off the heat.
4. Stir in the salt, vinegar and lime juice. Taste and add more salt if necessary, or even lime juice if you want it more sour. You shouldn't really need anymore salt.
5. Transfer to a clean jar, cover and leave on the kitchen counter for 2 days to mature.
** You can eat it immediately, but it'll be better if you wait, as the aromatics will release moisture and flavour into the oil, making for a tastier green chilli pickle.

Absolutely wonderful with South Asian curries and dals, and in sandwiches!
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