Spicy Green Chili Pickle (Hari Mirch Ka Achar) Recipe

Chili Selection: Choose firm, fresh green chilies for the best flavor and texture. Avoid using chilies that are soft or damaged.
Roasting Spices: Dry roasting the spices before grinding enhances their flavor and aroma. Be careful not to burn them.
Sun-Drying: Ensure the jar is in direct sunlight for the best fermentation. Turn the jar occasionally to allow even exposure to sunlight.
Storage: Once the pickle is ready, store it in a cool, dry place away from direct sunlight. It can last for several months if stored properly.

Name: Spicy Green Chili Pickle (Hari Mirch Ka Achar) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 kg Chilies (also known as hari mirch; use a variety like 'moti wali', green); 2 tbsp Coriander Seeds (also known as sabut dhaniya; dry roast before grinding); 3 tbsp Fennel Seeds (also known as sabut saunf; dry roast before grinding); 1 tbsp Fenugreek Seeds (also known as methi dana; dry roast before grinding); 1 tsp Peppercorns (dry roast lightly before grinding, black); 1 tbsp Turmeric Powder (also known as haldi); 3 tsp Salt (adjust to taste); 2 tbsp Mango Powder (also known as aamchur powder, dried); 1 tbsp Sugar (optional; adds balance to the spice); 2 tbsp Vinegar (white); 250 gm Olive Oil (or any neutral-flavored oil like vegetable oil)

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