Achaari Mirch (Pickled Green Chillies)

Hot! Hot! Hot!
Yeah, this one is a hit with Poori Aaloo.

Ingredients:

• Thin Green Chillies - 20 
• Mustard Powder - 3 tsps
• Turmeric Powder - 1 tsp
• Jeera Powder - 1.5 tsp
• Coriander Powder - 1.5 tsp
• Amchoor Powder - 1tsp
• Salt - 1 tsp
• Mustard Oil - 1.5 tbsp

Method:
Mix all the masalas in a bowl. The mustard powder, turmeric powder, Jeera Powder, Coriander Powder, Amchoor Powder & Salt. Put enough water & get it to a thin watery consistency. Slit the green chillies in the middle lengthwise.
Heat a wok & pour the mustard oil in it. When it is about to smoke put the masala paste into it. It will smoke so better you put on that exhaust fan. Now when the masala starts leaving oil from the sides add all the green chillies to it & mix in. Cover the wok. After half a minute check the chillies & saute. Repeat this process a few times till the chillies are done. It will take 6-8 mts for this process.Your chilli pickle is ready to be served.

Note:
1. If you want to add more chillies then you will have to increase the masalas & oil sufficiently
2. This goes best with poori aaloo, paranthas, rice & dal.
3. You will like it with sooji halwa too
4. Easiest pickle to make
5. If you do not like mustard oil then use any other vegetable oil
6. It can be kept for a week if enough oil & salt is used

I am sending these pickled green chillies to Any One Can Cook hosted by Ayeesha. These can be made by anyone so are FB (For Beginners), WLI (With Less Ingredients) & WMT (With Minimum amount of Time).
Hope you enjoy them!

Taste of Pearl City: Any One Can Cook : Series 5

Teekhi Tamatar Ki Chutney

"Incredible!" is what I call it. My entire family gets bowled over whenever I prepare this. It is best to serve it with plain food like Rice, Dal & Vegetables or any paranthas (flat breads).


Ingredients:

• Ripe Red Tomatoes - 6 Nos.
• Green Chillies - 6 Nos.
• Garlic - 10 to 15 cloves
• Coriander Leaves - Handful
• Whole Red Chillies - 2
• Mustard oil - few drops
• Salt - As per taste

Method:
Cook the tomatoes one by one directly on the flame. You could use a tawa also however it is best cooked directly over the flame. The tomato skin will blacken & get burnt but you keep turning the tomato with the help of a tong so that all sides are cooked well. When it starts shrinking & getting softer take it off the flame. Likewise cook all the tomatoes. Now in the similar fashion cook the green chillies over the flame. Be careful because if it gets completely burnt then it will lose its taste. Just let it cook till it gets a little soggy.
The same way whole red chillies are to be cooked but it will release strong smell & smoke so please cover your nose & put on your exhaust fan. You only have to heat it to make chilli flakes. Now, use a mortar & pestle to pound the Whole red chillies, garlic & coriander leaves instead of grinding it in a mixer grinder. Remove the skin from the tomatoes & now add the green chillies & tomatoes into the mortar. Continue to pound till you achieve the required consistency. If you see a few lumps of tomatoes & chillies as well as few coriander leaves it is ok. It should not be completely ground else we could have used the mixer grinder isn't it?
Add a 4-5 drops of mustard oil if you like its taste & sprinkle salt as per taste.


Note:
1. You need not put any oil if you wish not to
2. The no. of chillies will completely depend on your liking
3. You can use a mixer grinder however the consistency & taste will vary
4. It is best served with plain food to add punch in the taste