INSTANT Mirch Ka Achaar | Punjabi Home-Style Pickle Recipe | इंस्टेंट मिर्च का अचार | Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Wash the chillies in a bowl of water with a large pinch of salt and a small pinch of turmeric, then drain and shake off the excess water.
2. Spread the chillies on a dry cloth, pat them completely dry, and air-dry them in the sun or under a fan for 10-15 minutes until no moisture remains.
3. Remove the tops of the chillies, cut each one in half lengthwise, then halve again. Keep all bowls and utensils from this point completely dry.
4. Finely grind the mustard seeds in a spice grinder and transfer to a clean bowl.
5. Coarsely grind the fennel seeds in the grinder, leaving some pieces fully crushed and some still coarse.
6. Add the ground mustard, coarse fennel, Kashmiri red chilli powder, turmeric, salt, methi kuria and mustard oil to the bowl and mix into a uniform masala. If methi kuria is unavailable, lightly crush whole methi dana instead.
7. Add the masala to the cut chillies and mix so every piece is evenly coated.
8. Heat mustard oil in a pan until properly hot, add asafoetida and let it sizzle briefly, then pour it over the masala-coated chillies and mix immediately.
9. Transfer the achaar to a clean, dry, airtight glass jar, pour mustard oil over the top to cover it completely, and give it one final mix.

Summarized from Your Food Lab's video. Watch it for the details.