Mirch ka Achar (Chili Pickle)

Enjoy a fiery and tangy chili pickle made with fresh green chilies coated in aromatic spices and mustard oil.

20 min 4 servings Medium Vegetarian Pickle/Salad/Sauce

Ingredients

Check off items as you gather them

200 g green chilies, washed, dried, and slit lengthwise (keeping them mostly intact)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon salt (adjust as needed)
Optional: 1/2 teaspoon roasted cumin powder
1 tablespoon lemon juice
2 tablespoons mustard oil, heated until smoking and then cooled
Optional: 1/2 teaspoon lightly roasted fenugreek seeds, crushed

Follow step-by-step instructions

Ensure the green chilies are completely dry before use. Slit each chili carefully without cutting through completely.
In a large bowl, combine the chilies with turmeric powder, red chili powder, salt, and (if using) roasted cumin powder and crushed fenugreek seeds.
Drizzle the cooled mustard oil over the spices and toss gently to coat the chilies evenly.
Add the lemon juice and mix again. Transfer the mixture into a sterilized airtight jar.
Allow the pickle to marinate for at least 2 days at room temperature, stirring occasionally to ensure even flavor absorption before serving.