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Check below demo for ordering the spices
• Masale Order Demo
Today we are making hari mirch ka achar in village style. It is the season for different pickles. So, why not to start with this one!! I will also show you how to make masala for this achar. It looks nice and tastes simply delicious. It is a perfect side. I have tried to use less oil for this recipe. You can store it for months. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 1 tbsp Fennel seeds
• 1 tbsp Cumin seeds
• 1/2 cup Mustard oil
• 1/2 tsp Hing
• 1/2 tsp Turmeric powder
• 1/2 cup split Mustard / Sarso ki dal
• 1/2 tsp Kalonji / Nigella seeds
• 1 tbsp Salt
• 1 tsp Red chili powder
• 250 gm Green chili
• 1 Lemon juice
Method:
• Heat up a pan on medium heat and add fennel seeds, cumin seeds.
• Roast it together until aroma is released for just about 5 minutes.
• Let it cool down and blend it into powder in mixer.
• Heat up oil on high heat and turn off the gas.
• Add hing, turmeric powder and let the oil cool down completely.
• Take sarso ki dal in a bowl and add blended mixture, kalonji, salt, red chili powder.
• Mix everything well together and add the oil.
• Mix well and masala for the achar is read.
• Wash green chilies really good and dry them.
• Remove the stem and cut them into pieces.
• Add the achar masala and mix well.
• Add lemon juice and mix well.
• You can use 2 tsp vinegar in place of lemon juice.
• Mirch ka achar is all ready.
• Transfer it into a clean, airtight glass jar and store it at a dark place for 8 days. You can have
it after 8 days.
• Or you can keep the jar under the sun for a day and have it immediately.
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