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Today, we will prepare Rai Wala achar of green chilies.
This pickle is loved by people who prefer to eat spicy.
Let us see what all do we require to Raiwala Achar of green chili.
We need thick green chilies for the pickle since it is easier to fill spices in thick chilies.
We have taken the Serena variety of green chili.
Take ripe chili for the pickle.
Ripe chilies have shine on them.
Chilies - 250 grams.
Mustard oil - 3 to 4 tbsp
Black mustard or rye - 4 tbsp
Black mustard or rye - 4 tbsp
Saunf (fennel) - 1 tsp
Methi Dana (fenugreek seeds) - 1 tsp
Heeng powder - less than 1/4 tsp
Vinegar - 2 tbsp
Garam Masala - 1/2 tsp
Salt - 3 tsp
Turmeric - 1 tsp
We can prepare the pickle of green chili in two ways.
We can either cut it sideways or can cut chilies in many pieces longitudinally.
Divide all the chilies in two parts.
So that, one part can be filled and the other part can be cut
We will prepare both kinds of pickle.
Cut the chilies now.
Make a cut in the chili lengthwise so that it stays attached from the other end.
We have to cut chili in this way.
Cut the chilies which have to be filled in this way.
Cut the remaining chilies in the small size.
Use scissors to cut chilies.
Make small pieces so that one piece can be picked up at one time.
Cut all the chilies in the same way.
Let’s prepare spices to fill in the chilies.
Roast all the whole spices.
Turn on the gas and heat the pan.
Take all spices like saunf, jeera, Methidana and black mustard.
Roast all the spices for 1 and half minutes.
We are roasting these spices to finish moisture in it.
Don’t over-roast these spices.
If you are keeping these spices in Sun for 1 to 2 hours, then you don’t have to roast it.
Take these out in a plate.
Put these spices in a jar of a mixer and make a coarse powder of it.
Now, we have prepared all these spices.
Heat the oil in a pan.
Heat oil till the smoke rises from the oil.
Oil is heated to remove the impurities and tanginess of mustard oil.
Oil is heated since smoke is coming out of it.
Take it out of burner and put it on the sieve.
Add small amount of spices on the chilies cut in small size.
Add half of the turmeric powder and 1 tsp of salt in it.
Add Heeng in the oil.
Also add 3 tsp oil in it.
Add half of the garam Masala also.
Add half of the vinegar in it also.
Mix all these things.
The quantity of spices is less in this kind of pickle.
This pickle is now ready.
Now, we will prepare spices for the Bharwa chilies.
Add turmeric, salt, garam masala, vinegar and oil.
Add half of the oil.
The spices should be just wet.
Now, we will fill the chilies.
Open a chili from cut end and fill filling in it.
Fill it till its edge.
Press it with your hands and close it.
We have filled all the chilies in the same way.
We have prepared pickles in both the ways.
It can be eaten at anytime.
But, the real taste of pickle will be obtained only when all the spices will be absorbed in it.
It will also get sour taste.
It can be kept in any container of glass or plastic.
The container should be washed first and dried in Sun before keeping pickle in it.
This pickle can be eaten and kept for 1 month.
But, add oil to preserve it for a longer period of time.
You can also add 2 to 3 tsp vinegar or acetic acid in it.
Mix 1/2 tsp acetic acid and dissolve it in mustard oil and add it in the pickle.
Prepare and enjoy the Hari Mirch ka Raiwala Achar and share your experiences with us.
Let us meet again at nishamadhulika.com
