Name: Moti Hari Mirch Ka Achaar / Fat Green Chilli Pickle recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Ingredients: Green fat chilies - 250 grams (fresh and crisp); Mustard powder - 2 tablespoons; Dry coriander powder - 4 tbsp; Fenugreek seeds 1 tsp; Salt - 2 teaspoons; Fennel seeds - 2 teaspoon; Cumin seeds - 1 teaspoon; Asafoetida - 1/4 teaspoon; Turmeric Powder - 1 tsp; Garam Masala - 1/2 teaspoon; Vinegar - 1 tbsp for preservation; Amchur powder / Dry mango powder - 2 tsp; Mustard Oil - 6 tablespoons; Red Chilli Powder - 1/4 tsp (optional); Sugar - 1 tsp or one inch piece jaggery (optional)

ABOUT Moti Hari Mirch Ka Achaar / Fat Green Chilli Pickle RECIPE

Green chili pickle originates from Rajasthan and is considered as a specialty. It is commonly used as a condiment with main dishes and is sometimes also used as a side dish for Indian snacks.

Ingredients Serving: 4

Green fat chilies - 250 grams (fresh and crisp)
Mustard powder - 2 tablespoons
Dry coriander powder - 4 tbsp
Fenugreek seeds 1 tsp
Salt - 2 teaspoons
Fennel seeds - 2 teaspoon
Cumin seeds - 1 teaspoon
Asafoetida - 1/4 teaspoon
Turmeric Powder - 1 tsp
Garam Masala - 1/2 teaspoon
Vinegar - 1 tbsp for preservation
Amchur powder / Dry mango powder - 2 tsp
Mustard Oil - 6 tablespoons
Red Chilli Powder - 1/4 tsp (optional)
Sugar - 1 tsp or one inch piece jaggery (optional)

Instructions

Wash green chilies thoroughly and pat them dry with clean cloth. Slit the chilies longitudinally from top to bottom so that the two halves are not separated.
Heat a non stick pan and add cumin seeds, fenugreek seeds, fennel seeds and lightly fry them, so that the moisture content of the spices is removed.
Add asafoetida and roast for 10 seconds. Turn off the flame. When the spices cool down, grind coarsely , mix turmeric, garam masala, coriander powder and mustard powder and salt and keep aside in a bowl.
Heat the mustard oil to a smoking point and turn off the gas. When the oil cools slightly, add it with lemon juice and sugar in roasted masala and mix well.
Now take one slit chilli and with the help of a teaspoon fill the roasted masala stuffing inside the chilli and keep it in a bowl or plate. Prepare all the whole chilies in same a way and drizzle the remaining warm oil over the masala stuffed chilies.
Now cover the ready pickled chilies with a thin muslin cloth and keep it in the sun. The actual taste of the pickle will develop in 3-4 days, when all the spices will get blended.
Just make a point to turn the pickle daily carefully with a dry and clean spoon.
Keep the pickle in a glass or ceramic container and enjoy endlessly with paranthas, pooris mathris.

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