Athhana Mirch ka Achar is a zesty Indian pickle made with large green chilies stuffed with a flavorful blend of spices. These chilies are seasoned with a mix of ground mustard, fennel, fenugreek seeds, and other spices, then preserved in mustard oil. This spicy and tangy pickle is left to mature, allowing the flavors to intensify, resulting in a delicious condiment that adds a punch of taste to various dishes.
Here’s a recipe to make this flavorful pickle:
Ingredients:
For Stuffing:
- 15-20 large green chilies (choose less spicy variety)
- 3 tablespoons fennel seeds (saunf), coarsely ground
- 3 tablespoons mustard seeds, coarsely ground
- 2 tablespoons fenugreek seeds (methi), coarsely ground
- 1 tablespoon nigella seeds (kalonji)
- 1 tablespoon turmeric powder
- 1 tablespoon red chili powder (adjust to taste)
- 2 tablespoons salt (or as per taste)
- 2 tablespoons mustard oil
For Pickling:
- Mustard oil (enough to cover the chilies in the jar)
- Sterilized glass jar
Instructions:
1. Preparing Chilies:
- Wash the green chilies thoroughly and pat them dry.
- Slit the chilies lengthwise, keeping them intact. Remove the seeds if you prefer less heat.
2. Making the Stuffing:
- In a mixing bowl, combine coarsely ground fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, turmeric powder, red chili powder, salt, and mustard oil. Mix everything thoroughly to make a stuffing.
3. Stuffing Chilies:
- Using a small spoon, stuff each chili with the prepared spice mixture. Ensure they are filled evenly.
4. Pickling Process:
- Heat mustard oil in a pan until it reaches smoking point, then turn off the heat and let it cool to room temperature.
- Place the stuffed chilies in a sterilized glass jar.
- Pour the cooled mustard oil over the chilies in the jar, making sure they are completely submerged.
5. Maturing the Pickle:
- Seal the jar tightly and place it in a sunny spot for about 7-10 days. During this time, the flavors will develop and the chilies will soften a bit.
6. Shake and Store:
- Shake the jar gently every day to ensure the oil and spices are evenly distributed.
- After 7-10 days, your Athana Mirch ka Achar will be ready to eat.
Tips:
- Use gloves while handling chilies to avoid getting chili oil on your skin, as it can cause irritation.
- Ensure the glass jar is completely dry and sterilized before adding the chilies to prevent spoilage.
- The pickle will last for several months when stored in a cool, dry place away from direct sunlight.
Enjoy the spicy and tangy flavors of this homemade stuffed green chili pickle with your meals! Adjust the spice levels according to your taste.
