This is a classic recipe for all seasons. Bhavnagri mirch ka achaar goes amazingly well with a “Parantha” breakfast or with a rice meal dinner. It goes well with regular breads and chapatis too. Its amazing sweet chilli taste can be iterated as per liking of the age groups and also individual tastes by increasing the sugar and vinegar or by adding more mustard and some thin green chillies. 20 minutes of easily spent time and several yummy meals. Enjoy !!
….need to know (food details)
- Number of people served : 10 per helping
- Preparation time : 20 minutes
- Serving size : 2 chilli pickles per helping
….and we need (ingredient)
- Bhavnagri green chillies 20 in numbers (will be around 600 to 700 gms) : Super sweet exclusive chillies. Can be fried for pakoras and stuff fried for mirchi vada. Mellowed chilli taste makes it a favorite of all ages. I pluck them off my garden, also easily caught up at local stores.
- Ground mustard powder 8 tablespoons : Mustard enhances the pungency of the pickle. Mustard has good amount of potassium, calcium, phosphorus and magnesium.
- Turmeric powder 1/2 tablespoon : When you eat anything pungent, it is generally complimented with a pinch of turmeric in Indian cooking. That’s because it neutralises and reaction if at all. It is and anti inflammatory and high antioxidant spice.
- Vinegar 1 tablespoon : It’s great in controlling weight, cholesterol, skin disorders and blood pressure and providers the sour angle.
- Mustard oil 1/2 cup : As with mustard, this is coarse and brings out the pungency of the pickle. Also is a natural preservative.
- Sugar 2 tablespoon : Sweetness makes this pickle friendly for all age groups.
- Salt 6 tablespoons : Do not alter the quantity here. May alter the sour level.
- Green chillies split 10 (regular slim ones) : Only added optional to add a sharp bitterness to the pickle.
….time to cook ‘n roll cooking instructions)
- Wash and dry the big chillies well. Then slit them up. I let 1/2 inch of stalk to remain since I like to munch of them pickled too.
- Mix the mustard powder, turmeric, mustard oil and salt.
- Now heat a small pan and add vinegar to it. After 30 seconds add the sugar and mix well on medium flame till the sugar dissolves well.
- Take this off the flame and cool mildly and naturally (i.e. do not refrigerate to hurry it up)
- Take the big green chillies which you have split and stuff the mixed spices (turmeric, mustard powder, mustard oil and salt) in each chilli well.
- Place them in a sterilized jar.
- Now pour the vinegar and sugar over the chillies in the jar.
- Keep it in sunlight for 7 to 10 days and you have your pickle ready. I take off the sun in 4 to 5 days flat because i like my chillies crunchy. You can choose your textures as you want to enjoy.
Storage : Room temperature, any climate. this pickle last for an year if you are not tempted to finish it off in the 1st 2 months !
Missing Something ? : I also add split 8 to 10 thin green chillies to the pickle before adding the vinegar syrup. This gives me sharper “Xing” which I absolutely love.