AACHAR

MIRCHI KA ACHAR

INGREDIENTS

METHOD

Wash the chili and soak all the excess water using kitchen napkin.
Using a blender grind the yellow mustard seeds and fennel seeds into fine powder.
Slit the chili and take out the seeds. Alternatively, you can also dissect the chili into small pieces.
In a glass jar, take the chili, yellow mustard powder, fennel seed powder, lemon and salt. Mix it all together.
The aachar is ready to be served with parantha, roti, naan.
You can also let it rest in the sun for 2-3 days and then use it.

AACHAR

Ingredients:

Method

Peel carrot and radish and wash all the vegetables.
Chop carrot, radish and cauliflower in small pieces
Slit the green chillis.
Take carrot, radish and cauliflower, green chilli, green pea in a bowl and dry it in the sunlight for one day to dry off the excess water in the vegetables.
On next day boil some water and drop the washed lemons in it for 5 mins.
After 5 minutes dry out the lemons with a cloth and cut each lemon into 8 slices.
Drop lemon pieces in the dried vegetables.
Add salt into it.
Heat oil in a kadhai(deep pan) and add the mustard seeds into it and wait till it crackles.
Add curry leaves, asfoetida and crushed garlic and fry it for 30 seconds.
Add red chili powder and turmeric powder and turn out off the gas stove.
Add it in the dried vegetables.
Add mustard powder and fenugreek seed powders and vinegar into it.
Mix it thoroughly and bottle it in a big glass bottle.
Make sure the pickle is salty and dry it in sun for 3 days.
The mixed pickle shall be ready to serve.