No Indian thali feels complete without a little achaar on the side. This green chilli pickle is one of the easiest to make at home: chillies are tossed with coarsely ground spices and lemon juice, then set in mustard oil. Mustard oil is the traditional base for North Indian pickles — its sharp aroma and flavour are an essential part of the taste.
Ingredients
- 250 g thick green chillies (the less fiery variety works best)
- 2 tbsp yellow mustard seeds (rai), coarsely ground
- 1 tbsp fennel seeds (saunf), coarsely ground
- 1 tsp fenugreek seeds (methi), lightly roasted and crushed
- 1 tsp kalonji (nigella seeds)
- 1 tsp turmeric powder
- 1½ tbsp salt
- ¼ tsp hing (asafoetida)
- 2 tbsp lemon juice
- ⅓ cup (about 80 ml) VedSaras Wood Press Yellow Mustard Oil
Method
- Wash the chillies and dry them completely on a cloth — any moisture can spoil a pickle.
- Remove the stems and cut the chillies into 1-inch pieces (or slit them lengthwise).
- In a dry bowl, mix the ground mustard, fennel, fenugreek, kalonji, turmeric and salt.
- Heat the mustard oil until it just begins to smoke. Switch off the heat and let it cool until warm, then stir in the hing.
- Toss the chillies with the spice mix and lemon juice, pour over the warm oil and mix well.
- Pack into a clean, completely dry glass jar. Keep it in a warm spot (or in the sun) for 2 days, shaking the jar once a day. The pickle is then ready to eat.
Storing your achaar
- Always use a clean, dry spoon.
- Keep the chillies covered with a layer of oil; top up with a little heated-and-cooled mustard oil if needed.
- Once opened, refrigerate and enjoy within about a month.
Made with
VedSaras™ Wood Press Yellow Mustard Oil
Golden and comparatively milder, with the familiar mustard aroma — slow-pressed in a wooden ghani. Available in 1000 ml and 500 ml.
View the oil
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