Instant Green Chilli Pickle
Instant green chilli pickle is super quick and simple to prepare. Find how to make best instant green chilli pickle in few simple steps.
long green chilli
5 - 6
Salt to taste
achaar ka masala
Wash the green chilies. Remove the stem and pat dry with a clean towel.
If possible place them in the sunlight for 15 - 20 minutes to completely dry.
Slit the green chilies lengthwise and cut each one into 2 - 3 pieces. Set aside.
Coarsely crush the mustard seeds in a blender.
Combine mustard seeds, salt, achaar ka masala and salt. Mix nicely.
Now in a clean bowl mix green chillies, garlic cloves and the spice mix.
Toss the green chillies nicely in the spice mix.
Transfer the pickle to a clean, dry jar.
Now heat mustard oil in a pan till it starts smoking. Turn off the heat.
Allow the mustard oil to cool down a bit.
Pour the mustard oil over the pickle in the jar.
Seal the jar with a lid. And shake gently once.
Instant Green Chilli Pickle is ready to serve.
Store it at room temperature for a month or so.
Instead of achaar ka masala you can use 1 tablespoon of fenugreek seeds (crushed) and 1/2 teaspoon turmeric combined with mustard seeds.