Mirch Ka Achar – Green Chilli Pickle Recipe

Instructions

1. Step 1

   Slice the chillies into small 1cm rounds (you may want to use gloves as there are a lot of chillies to get through!) | Ingredients: 2 1/4 lb of green chillies, Avi uses bird's eye chillies but you can use milder ones if preferred

2. Step 2

   Lightly toast the mustard seeds and fenugreek seeds in a hot dry pan until fragrant then transfer to a pestle and mortar and grind to a coarse powder. Mix in a bowl with the sliced chillies | Ingredients: 7 1/16 oz of mustard seeds , 1 1/2 oz of fenugreek seeds

3. Step 3

   Add the salt and lemon juice and mix well | Ingredients: 12 1/3 oz of fine sea salt , 15 lemons, juiced

4. Step 4

   Heat the sunflower oil in a pan. Stir in the asafoetida and turmeric powder then immediately turn off the heat. Leave to cool before adding it to the chilli mix | Ingredients: 3/4 pint of sunflower oil , 1 1/2 tsp asafoetida , 1 tsp turmeric powder

5. Step 5

   Pack the chilli mixture into a 2l sterilised jar. Leave for at least a month before consuming, then keep in the fridge once opened