Green Chilli Pickle( Hari Mirch Ka Achaar)

Chili is the main part of Indian food .We normally uses it in all vegetables and salted food. It is the life and soul of Indian meal.Without a touch of chili dishes seems incomplete.We cannot think of Indian cooking without green chili. Indian green chillies are rich source of vitamin C. Green chili peppers are also rich in vitamin E. Green chilies are a natural source of Iron.

Ingredients

Fennel seeds(Saunf) 1/2 tbsp
Fenugreek (Methi)1/2 tbsp
Black mustard seeds(Raai)1 tbsp
Turmeric powder(Haldi) 1tbsp
green chili(hari mirch) 500gm
Salt(namak) to taste
Coriander seeds (Dhaniya)1 tbsp
Red chili powder 2 tbsp or according to taste
Mustard oil (Sarso tel) 1 cup
Cumin (Jeera ) 1tbsp
Carom Seeds (Ajwain)1/2 tbs
Nigella  (Kalonji ,Mangrail)1/2tbs
Aamchur powder
Salt

Method

1) Cut the green chili in to length. only make 2 piece of one chili just  like in this picture . Dry it  into the sunlight for 5 to 6 hour

2) Heat the pan add Cumin Seeds(Jeera), Fenugreek(Methi), Coriander Seeds(Dhaniya), Negella(Kalaunji ), Fennel Seeds(saunf) and Carom Seeds(Ajwaain) saute them on low flame for 1  to 2 min . drain and coarsely ground.
3) Add Mustard Oil ,Salt, Turmeric Powder, Aamchur powder and all coarsely grounded spices with  Green Chili(Hari Mirch) and toss well.

4) Bottle the pickle in a sterilised glass jar.

5) Leave it for 4 to 5 days for best result

6) we can store this pickle at least one year