Hari Mirch Ka Khatta - Mitha Achar
Do you know that if you chop green chili and soak tamarind in vinegar for half an hour, then mash it with your hands, strain its water, and then cook that water with jaggery until the jaggery dissolves? After that, add mustard oil, cumin, fennel, fenugreek, kalonji, and asafoetida in a pan, then add some ground spices, turmeric, red chili powder, and coriander powder. After that, add the chopped green chili, and add black salt...
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Ingredients
green chili250g
tamarind50g
vinegar50mL
jaggery100g
mustard oil50mL
cumin seeds1tsp
fennel seeds1tsp
fenugreek seeds1tsp
kalonji (nigella seeds)1tsp
asafoetida1pinch
turmeric powder1tsp
red chili powder1tsp
coriander powder1tsp
black salt1tsp
plain salt1tsp
Nutrition (per serving)
Calories
130.8kcal (6.54%)
Protein
1.2g (2.42%)
Carbs
15.1g (5.48%)
Sugars
11.8g (23.7%)
Healthy Fat
7.0g
Unhealthy Fat
0.8g
% Daily Value based on a 2000 calorie diet
How to make Hari Mirch Ka Khatta - Mitha Achar
- Step 1
Chop the green chilies into small pieces.
- Step 2
Soak tamarind in vinegar for 30 minutes, then mash it with your hands and strain the water.
- Step 3
Cook the strained tamarind water with jaggery until the jaggery dissolves completely.
- Step 4
Heat mustard oil in a pan and add cumin seeds, fennel seeds, fenugreek seeds, kalonji, and asafoetida.
- Step 5
Add turmeric powder, red chili powder, and coriander powder to the pan and mix well.
- Step 6
Add the chopped green chilies to the pan and stir well. Add black salt and plain salt.
- Step 7
Cook the mixture for 2 minutes, then add the tamarind and vinegar mixture.
- Step 8
Cook for another 2 minutes and remove from heat. Let it cool before serving or storing.
Nutrition (per serving)
Nutrition (per serving)
Calories
130.8kcal (6.54%)
Protein
1.2g (2.42%)
Carbs
15.1g (5.48%)
Sugars
11.8g (23.7%)
Healthy Fat
7.0g
Unhealthy Fat
0.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use fresh green chilies for the best flavor and texture.
Adjust the amount of jaggery and tamarind based on your preferred level of sweetness and tanginess.
Store the pickle in an airtight container to preserve its flavor and freshness.
FAQS
Can I use dried tamarind instead of fresh tamarind?
Yes, you can use dried tamarind. Soak it in vinegar as mentioned in the recipe and proceed with the steps.
How long can I store this pickle?
You can store this pickle in an airtight container for up to 2 weeks in the refrigerator.
Can I use any other oil instead of mustard oil?
Mustard oil is recommended for its distinct flavor, but you can use another oil if preferred, though the taste may vary.
Is this pickle very spicy?
The pickle is moderately spicy due to the green chilies and red chili powder. You can adjust the spice level to your preference.
Can I skip the jaggery?
Jaggery adds a sweet balance to the tangy and spicy flavors. You can skip it, but the taste will be more tangy and spicy.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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