Name: Bengali Green Chili Anchar Recipe: Spicy & Tangy Pickle
Prep time: 20 min
Total time: 20 min
Ingredients: 250 gm Chilies (adjust quantity based on spice preference. wear gloves when handling., green); 150 gm Mustard Seeds (use high-quality mustard seeds for best flavor.); 1.5 tsp Salt (adjust to taste.); 1/2 cup Lemon Juice (freshly squeezed lemon juice is recommended.); 50 gm Sugar Powder (granulated sugar can also be used.); 1 tsp Vinegar (adds a tangy kick and helps preserve the pickle., white); 1 tsp Turmeric Powder (for color and added flavor (optional).)

Bengali Green Chili Anchar Recipe: Spicy & Tangy Pickle

20 minutes

1347 reads

4.58 from 7 votes

Bengali

About Bengali Green Chili Anchar Recipe: Spicy & Tangy Pickle

Discover the vibrant flavors of Bengali cuisine with this authentic Green Chili Anchar recipe. This spicy and tangy pickle is a perfect accompaniment to rice, dal, or any Indian meal, adding a delightful kick to your dining experience. The fiery green chilies are expertly balanced with the tang of lemon juice, the warmth of mustard seeds, and a touch of sweetness.

Easy to make and even easier to love, this Green Chili Anchar recipe is a must-try for pickle enthusiasts and adventurous cooks alike. The recipe provides clear instructions and helpful tips to ensure a successful outcome, resulting in a delicious and long-lasting homemade pickle.

Prepare to be amazed by the depth of flavor and the satisfying crunch of this traditional Bengali delicacy. Once you try it, you'll find yourself reaching for it time and time again!

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Recipe Time & More

Prep20

Total20

Calories22 kcal

Serves

Served AsLunch

Recipe TasteSalty Sour Spicy Sweet Tangy

Ingredients

Chillies & Spices

▢ 250 gm Chilies adjust quantity based on spice preference. wear gloves when handling., green
▢ 150 gm Mustard Seeds use high-quality mustard seeds for best flavor.
▢ 1.5 tsp Salt adjust to taste.

Acids & Sweetener

▢ 1/2 cup Lemon Juice freshly squeezed lemon juice is recommended.
▢ 50 gm Sugar Powder granulated sugar can also be used.
▢ 1 tsp Vinegar adds a tangy kick and helps preserve the pickle., white

Optional additions

▢ 1 tsp Turmeric Powder for color and added flavor (optional).

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Instructions

Preparation

Finely chop the green chilies. In a clean, dry bowl, combine the chopped green chilies and mustard seeds.

Mixing the Ingredients

Add salt, sugar powder, lemon juice, and turmeric powder (if using) to the chili and mustard seed mixture. Mix thoroughly until well combined.

Fermentation and Storage

Transfer the mixture into a clean, airtight glass jar. Let it sit at room temperature for at least 24 hours, or up to a week. The mixture will start to ferment. Stir occasionally.

Finishing Touches

After the fermentation period, add the vinegar. Stir again. Transfer to an airtight container and store in the refrigerator for up to a year. Alternatively freeze for longer storage.

Recipe Notes

Expert Tips for the Best Green Chili Anchar

For a milder pickle, remove the seeds from the green chilies before chopping.
Sterilize your jars before storing the anchar to prevent spoilage. You can do this by boiling them in water for 10 minutes.
Taste and adjust the salt and sugar levels according to your preference during the fermentation process.
Experiment with adding other spices, like asafoetida (hing) or cumin powder for a more complex flavor profile.