This is an instant pick me up for the dishes with which you need to add some spice. Using my mother’s recipe, this achaar definitely brings the spice game up.

This is a must try for all spice lovers. I always keep a jar of it in my fridge. It goes wonderfully with daal, daal-chawal or rice dishes like matar pulao and tehri. Growing up my mother used to make it too, and I have learned the recipe from her. The best thing about this achaar is that you do not need to wait or put it under the sun for ripening. It is ready to eat instantly. Although the taste does get better as the flavours blend together when it rests for a few days.

How to store?

The best thing about this achaar is that it keeps well for weeks in the fridge. You just have to take care to always use a clean and dry spoon for scooping out. If you want to keep it preserved even longer, fill the jar up with oil until the chilies are completely soaked. Oil acts as a preservative and keeps the achaar good for even longer. I also sometimes make a big batch and put a bottle or two in the freezer until I finish one. It also makes an excellent gift for friends. Most people appreciate handmade gifts, in this case, the spice loving people.

How to vary the spice level?

You can adjust the spice level of the achaar by choosing different kind of chilies. The small chilies available at the Indian stores, and the Thai (bird’s eye) chilies are quite spicy. If you use these variety, your achaar will be very spicy. If you want to make it somewhat milder, you can use the big sized chilies from the Turkish store. If your chilies turn out to be totally bland and you want to make the achaar a bit spicy, just add some red chili powder.

Instant Mirch ka Achaar

A must try for all the spice lovers.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course: Side Dish

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

*for the spice mix

• 2 Tbsp fennel seeds
• 1 Tbsp coriander seeds
• 2 Tbsp mustard seeds
• 1 Tbsp cumin seeds
• 1/2 tsp fenugreek seeds (methi dana)
• 1 tsp nigella seeds (kalonji)
• 1 Tbsp dry mango powder
• 1 tsp turmeric powder

*other ingredients

• 4 Tbsp olive oil (or rapeseed oil)
• 200 grams any spicy chilies (like bird’s eye chilies)
• 1 Tbsp himalayan pink salt

Method

 

1. Add all the spice mix ingredients, except dry mango powder and turmeric powder, into a grinder and grind into a powder. Transfer to a bowl, then add the dry mango powder and turmeric powder. Mix until well combined, then keep aside.
2. Wash and completely dry the chilies using thick kitchen towels. Then split the chilies lengthwise and remove the head.
3. Heat a skillet on medium heat and add the oil. Once hot, add the chilies and fry for 2 minutes, stirring continuously.
4. Add the salt and 3 tbsp of the prepared spice mix. Mix and saute for 2 minutes.
5. Reduce the heat and cover with a lid. Let cook for 5 minutes.
6.  Let the mixture cool down and then transfer it to a clean and dry container.

Notes

• You can store the achaar in the fridge for up to a month. Make sure to use a clean and dry spoon to take it out.
• You can adjust the spice level of the achaar by choosing different kind of chilies. The small chilies available at the Indian stores, and the Thai (bird’s eye) chilies are quite spicy. If you use these variety, your achaar will be very spicy. If you want to make it somewhat milder, you can use the big sized chilies from the Turkish store. If your chilies turn out to be totally bland and you want to make the achaar a bit spicy, just add some red chili powder.