Mirch Ka Achaar- mazedaar

 

WHAT TO USE:

1. ½ pound green chilies
2. 2 teaspoons fennel seeds
3. 1 teaspoon cumin seeds
4. 1 teaspoon mustard seeds
5. ½ teaspoon fenugreek seeds
6. 1 tablespoon salt
7. 1 teaspoon turmeric
8. ¾ cup mustard oil
9. 4tsp lemon juice

HOW TO MAKE:

1. Rinse and dry the chilies. (the chilies must be dry, use a paper towel if needed).
2. Wearing gloves, remove and discard the stems. Then, using a knife, make a slit in the large side of the chili. Set aside for now.
3. Add the fennel seeds, cumin seeds, mustard seeds, and fenugreek seeds to a small pot or pan over medium heat and dry roast the whole spices for 2 minutes, or until the spices are slightly toasty and fragrant. Grind the spices coarsely.
4. Add mustard oil to a saucepan over medium-high heat and cook for 4-5 minutes, or until you see the oil begin to smoke (you’ll want to turn the stove off as soon as the oil starts to smoke, otherwise your smoke alarm will go off – ask me how I know).
5. Wait a couple of minutes for the oil to cool down a bit, then add the chilies, freshly ground spices, salt, turmeric to the pot and mix well. Wait 10 minutes, then stir in the lemon juice.
6. Once the mixture has cooled completely, pour it into a dry glass jar and let it sit for at least 3-4 days before eating. Shake it once a day so the oil coats all the chillis.
7. I prefer to keep in fridge. It can be stored for a month on the counter top.