Vadhvani Green Chilli Pickle (Hari Mirchi Ka Achaar)

Name: How to cook Vadhvani Green Chilli Pickle (Hari Mirchi Ka Achaar) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 250 gms
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Vadhvani Green Chilli Pickle (Hari Mirchi Ka Achaar)

This is inspired by @daxa_2367 Daxaji. I just did a minute change, I used Lime Salt/ Nimbu Ka Phool or Citric acid instead of Lime juice. I love this chilli pickle so I followed Daxaji's recipe. Thank you Daxaji for the recipe. #cookpadindia #pickle #achar #achaar #chilli #greenchilli #spicy

Ingredient

Food ration :

250 gms

Cooking time :

1 hr

250 gms

Green Chillies

1 tbsp

Rai Kudia

1/2 tbsp

Methi Kudia

1/4 tsp

Turmeric powder

1 tsp

Salt

1/8 Tsp

Hing powder

2 tbsps

Veg oil

1/2 Tsp

Lime Salt / Nimbu Ka Phool or juice of one lime

Cooking instructions

* Step 1

Wash and pat dry the Chillies. Slit the chillies. Heat the oil till it smokes and then cool it down. In a mixer grinder take the Rai Kudia and Methi Kudia and grind it more fine or leave it coarse, its upto you. Once done add salt, turmeric and Hing and just blend it.

* Step 2

Add the masala mix to the slitted chillies, add the citric acid/ Lime salt (use lime juice if you don't have it). Add the cooled down oil and give it a good mix with your hand, so that the masala evenly coats all the chillies. Cover & Leave it at room temperature for 10-12 hours. Then keep stirring it in between these 12 hours. After this store the fermented chilli in an air tight container and put it in the fridge. These chillies become very soft and tender in two days.

* Step 3

Now the Vadhvani Green Chilli Pickle is ready to serve. You can serve this chilli pickle with any dish. These fermented green chillies can be stored in the fridge for 2 to 4 months in air tight containers.