Green Chili Achar
Description
Try this one if you love Chili food...girls love this very much.
Ingredients
At a glance
Cuisine
Bangla
Difficulty
Moderate
Course/Dish
Chutney
Serves
5
- Green chilies 1 Kg cut in ¼ inch round
- Mustard oil 3 cups
- Ginger paste 50 gms
- Non-iodized salt to taste
- Shredded ginger 50 gms
- Sugar 2 tbsp
- Chili powder 50 gms
- Garlic paste 100 gms
- Turmeric powder 30 gms
- Mustard seeds 60 gms
- Vinegar 2 cups
Methods/steps
- Mustard seeds 60 gms (1 tsp) set aside and the rest ground to paste.
- Add about a level tbsp of salt to the chilies, mix and set aside for a few hours or overnight.
- Grind the masala paste with vinegar instead of water.
- Heat half the oil to smoking in a pan and fry the chilies in this for about 10 minutes.
- Remove chilies to another dish.
- Add ¾ of the remaining oil to the pan. Allow this to become smoking hot.
- Add the tsp of mustard seed and when it stops spluttering, add the shredded ginger.
- Fry for a minute and then add the other masala pastes, ginger and garlic. Fry for a good 10 minutes or more until the masalas change color, then add the remaining vinegar and 2 tbsp of sugar.
- Add the fried chilies to the masalas in the pan, fry for another 10 minutes.
- Adjust seasoning. Just before removing from fire, add the remaining oil and mix well.
- Cool and store in Jars
Reviews
Login Form
One Recipe with image
One Recipe with image
Share this page
