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Hari mirch ka paani wala achar recipe: If pickle is found with food, then the taste of food increases. Especially when green chili pickle is served in a plate. Green chili pickle is delicious in the mine as well as spicy. However, many people prepare it with a lot of oil spices, which makes it a little unhealthy. In such a situation, you are beneficial for green chilli pickle as well as health. Rajasthani green chili water pickle, also called ‘Kanji Chilli’, is quite easy and its taste is quite different. If you also want to prepare chili pickle without oil, then you can make green chili pickle. Note from here, make an easy recipe of ‘Kanji Chilli’.

Material

Green chillies (thick, low pungent): 200 grams

Water: About 2.5 glasses (as much as sinking of chili)

Rai (mustard): 2 tablespoons

Fennel: 1 tbsp

Fenugreek seeds: 1 tsp

Cumin: 1/4 teaspoon

Salt: 2 to 2.5 teaspoons or to taste

Asafoetida: 1/4 teaspoon

Lemon juice: 1 tbsp (to increase sourness)

Way to make

1. Prepare chili

First of all wash the green chillies thoroughly and then wipe with a cloth or dry it completely in the air. Keep in mind that there should be no water on chili at all. You can also remove the stalk. After this, boil 2.5 glasses of water in a vessel. When the water boils, add green chillies and boil it on medium flame for 1 minute. Now turn off the heat and cover the pot for 10 to 15 minutes. The chili will be slightly soft in steam and its color will change slightly. Then take the chili out of the boiled water and let it cool. Put green chili water in a vessel. In the last, put a long incision with a knife in the middle of the chillies. If you want, you can also remove seeds.

2. Prepare the masala

To prepare the spices, add fennel, fenugreek seeds and cumin seeds in a pan and fry it lightly on low flame until there is good fragrance from them. The color of spices should not change. When it is roasted, cool these masils. Now add rye/Banarasi mustard seeds, salt and asafetida and grind it coarsely. Do not make very fine powder.

3. Prepare pickle

After this, fill the masala prepared in every chili with an incision. Keep in mind, do not fill too much spice. Fill the spices filled chili in a clean, dried glass jar. Also put the remaining spices in the jar. Now add boiled and completely cooled water. If you like sourness, then add 1 tbsp of lemon juice to this water. Now put the lid of the jar. Keep this pickle in the sun for 2 to 3 days or leave it at room temperature.

4. Serve

In 3 days this pickle will be sour and will be ready to eat. The color of the water will also change slightly. Serve it with food.