Hari Mirch ka Achar (Indian Pickled Green Chillies)

Ingredients:
225g (½ lb/2 cups) fresh hot green chilies (about 2 cups), such as bird’s eye, Thai birds' eye chilies, finger chillies or serrano chillies
4 tbsp black mustard seeds
4 tsp salt
1 tsp cayenne powder or similar red chilli powder
3cm (1-in) knob fresh ginger, peeled and finely chopped
2 tbsp mustard oil
3 tbsp lemon juice

Method:

Wipe each chilli clean with a damp kitchen towel. Arrange the wiped chillies in a single layer or a tray or large plate then place in a sunny spot to dry the chillies. You want them partly dried, not fully dry.

At this point slice off the stem end then finely slice the chillies into strips and place in a mixing bowl.

Using a clean coffee grinder or a spice grinder, grind the mustard seeds into a fine powder. Add this powder to the bowl of sliced green chilies, then sprinkle over the the salt, cayenne pepper, and ginger. Stir to combine.

Warm the mustard oil in a small saucepan or frying pan over medium heat. Once the oil begins to smoke, take off the heat and set it aside until the oil has cooled completely. Once the oil reaches room temperature, add it to the bowl of chillies and mix thoroughly to combine.

Transfer the mixture to a lidded glass jar large enough to hold 500ml (2 cups) of liquid. Seal the jar and place in a position where it will be exposed to the maximum sunlight over the course of the day. Let it sit for 24 hours. Shake the jar every so often.

The next day, add the lemon juice. Seal the lid again, and shake the jar vigorously. For the next few days (3–4 in the summer, up to 7 in the winter), keep the sealed jar in a sunny spot as it matures. Once the chilies lose their vibrant green colour and the mixture tastes slightly sour, it’s ready.

Store in the refrigerator in between uses.

Hari Mirch ka Achar (Indian Pickled Green Chillies)

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