Rai Wali Mirch ka Achar- a delicious tangy oil free pickle made of green chillies.
During winter we make a variety of seasonal pickles which require very less oil and stays fresh all season long. These seasonal vegetables are best enjoyed with stuffed parathas and dal chawal e.t.c.
I always have many homemade pickles in my kitchen as I love making different pickles. I have already posted a variety of green chili and raw mango[kairi]pickles in my blog. Last week I made this oil free green chili pickle. This pickle I have been enjoying since childhood as my mother makes a huge jar of this pickle as soon as the winter starts.
You can make this pickle with any variety of green chili, big or small, mild or spicy or whatever is available or suits your tastebuds’. Make sure to wash them well and then dry them before stuffing . Please remove the stalk and if it is spicy then you can remove the seeds [beej] .
It stays good for a week at room temperature and for few months in the refrigerator, but do keep shaking the jar occasionally. can also add few tsp of oil to increase the shelf life.
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Rai Wali Mirch Ka Achar | Oil Free chili pickle
Rai Wali Mirch ka Achar- a delicious tangy oil free green chili pickle
Ingredients
- 250 gm Green Chillies / Hari Mirch
- 1/3 cup Mustard Seeds / Rai * powder
- 2 tbsp Salt / Namak
- 2 tbsp Turmeric Powder / Haldi Powder
- 1 tbsp Fennel Seeds / Saunf crushed
- 1/4 tsp Asafoetida / Hing powder
- 2 tbsp White Vinegar / Sirka
- 4 tbsp Mustard Oil / Sarso ka tel
- 2 big Lemons / Nimbu
Instructions
- Wash the chilies and wipe them well.
- Make a slit in the center and remove the stalk .
- In a bowl add mustard seed powder, salt, turmeric, fennel seed, asafoetida and mix
- Now add 1 tbsp vinegar and 1.5 tbsp oil and mix. can add some more oil in the spices to make it moist enough to stuff in the chilies
- Now stuff this masala mix in the chilies, how much masala you want to stuff depends on your preference , personally i stuff them lightly.
- Fill the stuffed chilies in a glass jar , add the remaining masala, vinegar,oil and the lemon juice over the chilies
- Tie a muslin cloth on the jar mouth and keep in sun for 2-3 days and then enjoy
- Keep refrigerated after a week and keep shaking occasionally.
- Enjoy with paratha , roti or daal chawal.
Nutrition