Khatta meetha mirch ka achaar

Khatta meetha mirch ka achaar is an instant green chilli sweet and sour pickle that is outright delicious and makes for a great side with chapati, phulka or roti

I am a pickle fiend and that’s no exaggeration. Give me pickle with phulka, and yogurt and am one happy woman. Pickle is the best accompaniment to an Indian meal. One of them is an instant sweet and sour green chilli pickle aka Khatta meetha mirch ka achaar. It is lip-smacking good! This sweet and sour green chilli pickle recipe is one of the easiest and quickest pickles you can ever make. It is an instant pickle and does not have a long shelf life. I am a very cautious cook especially while making pickles and take all the precautions required during the pickling process. But while making this sweet green chilli pickle, you need not worry since it is an instant type of pickle. Its almost like you are making an everyday sabji or curry. You need to finish the pickle within 4 to 5 days even if it is refrigerated. It is so good that it will not last long.

 Ingredients

  •   Green chilies 250 gms, wash, dry, remove stalk and cut into 1/2″ pieces
  •   Turmeric powder 1/2 tsp
  •   Red chili powder 1/2 tsp
  •   Coriander powder 1/2 tbsp
  •   Cumin powder 1/4 tsp
  •   Tamarind small lemon sized ball soaked in 3/4 cup warm water for 10 mins
  •   Jaggery 3-4 tbsps., grated
  •   Salt 1 heaped tsp
  •   For tempering:
  •   Mustard seeds 1/2 tsp
  •   Cumin seeds 1 tsp
  •   Fennel seeds 1 tsp (Saunf)
  •   Asafoetida 1/4 tsp (I like to add a bit more than 1/4 tsp but less than 1/2 tsp) (hing)
  •   Mustard oil 4-5 tbsps. or any cooking oil

Method for making Khatta meetha mirch ka achaar recipe

  1. Extract tamarind juice. Pour the entire tamarind juice in a pan and simmer on low flame for 5 mins. Add grated jaggery and allow the jaggery to melt. Simmer for a min and turn off flame. Set aside.
  2. Heat mustard oil till smoking hot, turn off flame. Wait for a few seconds before adding the spices for tempering.
  3. Add mustard seeds, cumin seeds, and fennel seeds. Once they crackle, add the asafoetida and saute for a few seconds. Add the green chilies. Turn on the flame and cook for 5 mins on low flame.
  4. Add turmeric powder, red chili powder, coriander powder, roasted cumin powder and mix well. Sauté for 5 mins on low flame.
  5. Pour the tamarind-jaggery syrup over the green chilies and add salt. Allow the chilies to cook in this syrup till it reaches a thick consistency. The cooking has to be on low flame. Once the consistency is achieved turn off the flame. Cool.
  6. Pour into a glass jar and place lid tightly. You should refrigerate it within 6-8 hours of preparation. It has a shelf life of 24-36 hours at room temperature.
  7. Serve with chapati, phulka, roti, paratha or Mathri.

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