MIRCHI KA ACHAAR

INGREDIENTS:

 

Green chili	10-15 - chopped
Mustard seeds	1 tsp
Cumin seeds	¼ tsp
Fennel seeds	1 tsp
Methi seeds	¼ tsp
Oil	1.5 tbsp
Asafetida	¼ tsp
Garam masala powder	¼ tsp
Vinegar	1/2 tsp -3/4 tsp
Salt	As needed
Turmeric powder	¼ tsp

 

METHOD:

Dry roast mustard seeds, fennel seeds, cumin seeds and methi seeds on low flame for 3-4 mins.  Remove from heat and let it cool down. Grind the spices into fine powder and keep aside the achaar masala powder.

In a kadai, heat 1.5 tbsp of oil on med flame. Add asafetida and chopped chilies. Sautee for 4-5 mins until the chilies soften.

Add salt, ¼ tsp turmeric powder, ¼ tsp garam masala powder, and achaar masala powder. Mix well and saute for another min.

Remove from heat and add ½ tsp vinegar. Mix well and check for seasonings. Add more salt or vinegar to balance the spiciness of chilies.

Transfer the mirchi achaar into a clean glass container and store in refrigerator. It stays fresh for 7-10 days.

Enjoy the achaar with parathas.