Hari mirch ka mixed achaar is an excellent condiment for stuffed parathas, pooris, and khichdi. Learn how to make this spicy, tangy and mouth watering achaar with the help of step by step photos and detailed recipe given below:
Preparation Time: 15 minute
Cooking Time: 25 minute
- Green chilli (hari mirch) - 100 gram
- Indian Goosberries (amla) - 100 gram
- Ginger (adrak) - 100 gram
- Lemon (nimbu) - 2
- Mustard Oil (sarson ka tel) - 1 cup
- Carom Seeds (ajwain) - 1 tea spoon
- Onion Seeds (mungrel or kalonji) - 1 tea spoon
- Turmeric Powder (haldi powder) - 2 big spoon
- Mustard seeds (sarson dana powder) - 2 big spoon grinded to a fine powder form
- Red Chilli Powder (lal mirch powder) - 1 tea spoon
- Cumin Seeds Powder (jeera powder) - 1 tea spoon
- Black Pepper Powder (kali mirch powder) - 1 tea spoon
- Wash the green chillis (hari mirch), lemon (nimbu), ginger (adrak) and Indian gooseberries (amla) well with water and pat them dry with a cloth to wipe out the moisture. Then keep all these ingredients in the sunlight for 1 hour so that all the moisture evaporates.
- After one hour, remove the stems of the green chillis (hari mirch) and cut the Indian gooseberries (amla) into small pieces after removing their seeds. Peel the ginger (adrak) and cut both the ginger (adrak) and lemon (nimbu) into small pieces.
- Transfer all ingredients to a clean and dry plate and add turmeric powder (haldi powder), salt and mustard seeds powder (sarson dana ka powder) to it. Mix well with hands. (Add a little more salt, than required for taste as it is needed for achaar preparation and later gets balanced with the taste of the ingredients. Similarly turmeric powder (haldi powder) and mustard seeds powder (sarson dana ka powder) is added a little more than required because they help in keeping the achaar in good condition for a long period of time.
- Now add the onion seeds (mungrel), carom seeds (ajwain), the remaining spices (lal mirch powder, jeera powder, kali mirch powder) and 1 cup mustard oil (sarson ka tel) to the ingredients in the plate. Then mix all the ingredients well with hands. The raw form of achaar is ready to be kept in the sunlight.
- Transfer this raw form of achaar to a glass jar. Close the lid of the jar tightly with the help of a clean dry cloth (as shown in the image). Keep the jar in the sunlight throughtout the day and bring it inside in the evening. Practice this procedure for a week.
- Then remove the cloth and close the jar with its lid and leave the achaar at rest for preparation for 20 days. (you need not keep the achaar in the sunlight anymore)
- After 20 days you will notice that the ingredients have become soft and have absorbed the achaar masala well. The achaar is then ready to be served with rice, roti, poori, parathas or khichdi. This achaar can be made in desired quantity and can be preserved for over a long period of time.
(Tips: 1. Pat the ingredients (hari mirch, adrak, amla and nimbu) dry well after washing, because if the moisture remains it may rotten the achaar; 2. Wash the glass jar well and pat it dry too. Also, keep the jar in the sunlight for 1 hour, before you transfer the raw achaar to it; 3. Increase the amount of oil in the achaar after 20-25 days, only if required.)