Thursday, May 26, 2011

Homemade Green Chilli Pickle or Mirchi-Ka-Achar

If you love Indian food, you must love Indian Pickles.

Not many people realize that doing a pickle at home can be easy. Specially if you want to do something from fresh ingredients, don't want to do huge quantities and can consume quick. So here today we are going to plan with two of my favorite things to pickle. Fresh Green Chillies & Ginger. Both when pickled together complement each others the flavors & blend really well to develop an awesome concoction. Depending on how much you can take, be careful (wise ?) in selecting your Green Chilli Peppers. If you cannot tolerate to much heat, select the milder versions, these days supermarkets stock all kind of Chillies.

Another trick is de-seed the chillies before you start.

But the Brave would say that de-seeding changes the game, anyways like any other food/recipe do your own thing.


10 -12 Small Green Chillies
Ginger Root 1 Piece
Lemons 2
Salt 1/2 Tablespoon
Turmeric powder 1/4 Tablespoon


Take the chilies wash them with water & dry using paper towel.
Leave them aside and ensure that they are completely dry. (if you plan well, do this step in the evening & leave the chillies overnight to dry)Peel the ginger root using a peeler & chop finely in to same size julliens.
Ensure glass container we're going to use is washed well with detergent & dried with paper towel.
In a separate glass container squeeze out the lemon juice. 
(Tip : Microwave half cut Lemons for 10-15 sec ,this will make's soft & get the most juice out)
Add salt & turmeric to lemon juice in the glass container, mix well.
At this stage add chillies and ginger to lemon juice mixture and stir again.
Tightly close the glass jar & keep in refrigerator for at least 48 hours.
Your pickle is ready in 2 days, but it is going to be very sharp/hot at this point.
It will take at least 3-4 days for it to become milder.
Shaking the glass jar every day with ensure even spread & absorption of lemon juice.

Lovely Colors, I love these smaller peppers

Dry with paper towel & leave overnight to dry

This goes really well with Lentils & Roti, even Pulao rice.
Try to finish within 2-3 weeks & keep refrigerated.

Have a wonderful Day !


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