Hari Mirch Ka Achaar/Green Chilli Pickle-North Indian Style

What I needed:

Note: You can reduce or increase the spice quantities as per your liking.

• 6-7 whole green chillies
• 1 tsp brown mustard seeds [rai]
• 1 tsp turmeric powder
• 1 tsp  fenugreek seeds [methi]
• 2 tsp fennel seeds [saunf]
• 2 tsp red chilli powder
• 1 tsp dry mango powder [ amchoor]
• 2 tsp salt
• Mustard oil [or any flavored oil]

How I did it :

• Wash the green chillies thoroughly & remove stems from them.Pat the chillies dry in paper towel and make sure all moisture is removed from them.This is absolutely necessary else the pickle will turn bad.
• Using a sharp knife , make a lengthwise slit in all the chillies but not all through. Next remove/scoop all the seeds and veins from inside of the chillies.Reserve these to be used for making the stuffing.[You can use round tip of your peeler to do so]
• Using a mortar& pestle coarsely grind the mustard seeds, fennel seeds and fenugreek seeds.

• In a small bowl, add all the spices to the scooped veins & seeds and mix well to make a masala.Next, stuff  all the green chillies with the this masala .You will have some left overmasala.Dont throw it.
• Now, I like to cut the stuffed chillies into 2-3 pieces.You can keep them whole if you like it that way.
• In a dry glass container with a tight lid, put the cut stuffed green chillies.Tip in the leftover masala into the container.Next, pour mustard oil into container till the chillies are just covered.
• Now keep this glass container in a dry, sunny place for around 1-2 days till the chillies become pale green and soft!
• Pickle is ready to eat.Serve with stuffed parathas, pooris [indian flatbreads] or relish it with dal-rice.

Tips:

1. Do not put dirty hands or spoons ever into the achaar/pickle else it will turn bad.
2. Absolutely make sure that the chillies & container are moisture free.
3. There is no need of putting the pickle in refrigerator.It can lead to increased moisture in thepickle.Sun-cooked pickles normally last at room conditions for months together.
4. If you do not want your pickle to be very hot, do not not add the scooped veins & seeds from the green chillies.