Chili achar or pickle is a condiment used Indian and Pakistani homes. Enjoyed with food, fritters, omelettes and snacks. Learn how to make it.
20 , chopped
1 1⁄2 Teaspoon (1 Plus 1/2 Teaspoon)
1⁄2 Teaspoon (Haldi)
1⁄2 Teaspoon (To Taste)
1 Teaspoon (Laung)
1 Teaspoon (Methi Seeds)
1 Cup (16 tbs)
1⁄2 Cup (8 tbs)
Hand grind the cloves, poppy seeds and fenugreek.
Grind ginger and garlic.
Heat oil when hot enough add vinegar and cover up. Let it simmer for sometime.
Add ginger garlic. Leave for 30 seconds. Then add masala and leave for 30 seconds. Then add chilis, spices and let it simmer for 5-7 seconds.
Remove them from heat when water evaporates and oil separates.
Cool the pickle and store it in a jar.
How about having some Pakistani pickle in your kitchen shelf? Well, if you thought making them at home is difficult, this recipe video on Hari Mirch ka Achar will put an end to it. The chef is putting together the pickle in just about 10 minutes with lots of Asian spices. This pickle is sure to tingle your taste buds and anyone who tastes it.