Pickle, or achar, is a condiment that is found in almost every desi home. Taking to Instagram on September 1, celebrity chef and MasterChef India judge Kunal Kapur shared how to prepare the spicy green chilli pickle that can help elevate the simplest of meals.
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Describing the dish, the chef wrote in the caption, “If you love a little extra kick with your meals, this green chilli achar is a must-try! Tangy, spicy and packed with flavour, it’s the kind of homemade achar that instantly makes dal, paratha or even simple khichdi taste better. Make this easy pickle at home and keep a jar ready for every meal!”
The recipe requires no cooking and can be prepared in minutes. The detailed steps are presented as follows.
Ingredients for green chilli pickle
- Green chilli - 250 gms
- Salt - 1½ tsp
- Fenugreek seeds (methi) - 1 tsp
- Kalonji - 1 tsp
- Fennel - 1 tbsp
- Mustard seeds - 2 tbsp
- Asafoetida (hing) - ½ tsp
- Turmeric powder - 1 tsp
- Kashmiri red chilli - 1½ tsp
- Salt - 1½ tsp
- Mustard oil - ¼ cup
- Vinegar - 3 tbsp
Method of preparation
- Wash the green chillies thoroughly and dry them completely. Cut them into halves or small pieces, depending on your preference.
- In a mortar-pestle or mixer, coarsely crush: fenugreek seeds, fennel seeds, mustard seeds, and kalonji. Do not make a fine powder - keep it slightly coarse for texture.
- Heat the mustard oil until it reaches the smoking point. Turn off the flame and let it cool down slightly.
- Mix everything together: In a large bowl, add the chopped chillies. Add salt, turmeric, Kashmiri red chilli powder, hing, and the crushed spices. Mix well so the chillies are evenly coated.
- Add oil and vinegar. Pour the slightly cooled mustard oil over the mixture. Add vinegar and mix everything really well.
- Rest (optional but recommended): Let it sit for 10 to 15 minutes so the flavours come together.
More about Kunal Kapur
{{/usCountry}}Ingredients for green chilli pickle
- Green chilli - 250 gms
- Salt - 1½ tsp
- Fenugreek seeds (methi) - 1 tsp
- Kalonji - 1 tsp
- Fennel - 1 tbsp
- Mustard seeds - 2 tbsp
- Asafoetida (hing) - ½ tsp
- Turmeric powder - 1 tsp
- Kashmiri red chilli - 1½ tsp
- Salt - 1½ tsp
- Mustard oil - ¼ cup
- Vinegar - 3 tbsp
Method of preparation
- Wash the green chillies thoroughly and dry them completely. Cut them into halves or small pieces, depending on your preference.
- In a mortar-pestle or mixer, coarsely crush: fenugreek seeds, fennel seeds, mustard seeds, and kalonji. Do not make a fine powder - keep it slightly coarse for texture.
- Heat the mustard oil until it reaches the smoking point. Turn off the flame and let it cool down slightly.
- Mix everything together: In a large bowl, add the chopped chillies. Add salt, turmeric, Kashmiri red chilli powder, hing, and the crushed spices. Mix well so the chillies are evenly coated.
- Add oil and vinegar. Pour the slightly cooled mustard oil over the mixture. Add vinegar and mix everything really well.
- Rest (optional but recommended): Let it sit for 10 to 15 minutes so the flavours come together.
More about Kunal Kapur
{{/usCountry}}Kunal Kapur is a celebrity chef and restaurateur who is also one of the hosts of MasterChef India. Born in September 1979 in New Delhi, he pursued higher education in hotel management. However, his training in culinary skills began at home with his father and grandfather. He began his career with the Taj Group of Hotels and has since won numerous awards as a chef. He has also opened his own establishments across the country and abroad.
Note to readers: This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.
This article is for informational purposes only.
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