Producer: Mehak Pal Editor: Nisha Dubey
Mirchi ka Achaar is a popular condiment in India that is made differently across various parts of the country. Here are five different types of mirchi ka achaar that you can try making at home.
To make this delicious pickle, fresh green chilies are combined with some jaggery, sesame oil, vinegar, and some spices like cumin powder, garam masala, red chilies, sukha dhaniya and turmeric. It is kept for 3-4 days in the spice and oil mixture.
Stuffed green chilli pickle is probably one of the most prevalent achaar in India. The pickle is made by stuffing big green chilies with a mixture of spices, like turmeric, mustard seeds, fennel seeds, asafoetida, fenugreek seeds, and onion seeds.
This version of the green chilli pickle is made specifically in Tamil Nadu. Some fresh green chillies are seasoned with tangy imli or tamarind. Equal quantities of vinegar and sugar are also used in the pickle to give it a delicious taste.
It is a famous achaar that is consumed by people with kachoris and puri aloo. Take some whole chilies (red or green) and stuff them with a mixture of spices like mustard seeds, fenugreek seeds, turmeric, amchoor powder, fennel seeds, and asafoetida.
This is a traditional Gujarati recipe that has been made in Gujarati households. It is a simple green chilli achaar in which some fresh green chilies are sorted in oil and by using a simple seasoning of salt, turmeric powder, and mustard seeds.