Purvanchal Mirchi ka Achaar
Plump green chillies slit and stuffed with a tangy fennel-mustard spice mix, cured in mustard oil, a staple condiment of eastern Uttar Pradesh kitchens.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 45 kcal
Equipment
- •Glass jar
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 4 g
- carbs
- 3 g
- fibre
- 1 g
- protein
- 1 g
- calories
- 45 kcal
Instructions
- 1
Wash the green chillies and dry them completely. Slit each chilli lengthwise down the middle without cutting all the way through.
- 2
In a bowl, mix crushed fennel, crushed mustard seeds, nigella seeds, turmeric, red chilli powder, amchur (dry mango powder), salt and asafoetida.
- 3
Carefully fill each slit chilli generously with the spice mixture.
- 4
Heat the mustard oil until it starts smoking. Turn off the heat and let it cool completely to room temperature.
- 5
Pack the stuffed chillies closely inside a clean, dry glass jar.
- 6
Pour the cooled mustard oil over the chillies until they are fully covered. Sprinkle any leftover spice mix on top.
- 7
Seal the jar and place it in direct sunlight for 3-4 days. Shake gently once a day to spread the oil and spices.
- 8
Once the chillies soften and the flavours blend, store the jar in a cool, dry place away from direct light.
Chef's tips
Make sure the chillies are completely dry before stuffing, as any moisture will spoil the pickle. Always use a clean, dry spoon when serving to keep it fresh.
Ingredient substitutions
- mustard oil → sesame oil, though the flavour will be milder
Storage
Store in a cool, dry place or refrigerate; keeps well for up to 6 months if oil fully covers the chillies.
Reheating
Not applicable; served at room temperature.
Common mistakes to avoid
- •Using wet or damp chillies, which causes the pickle to spoil quickly.
Serving suggestions
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