Cucumber with green chilli
My favourite achar in North India is without a doubt the green cucumber with chilli. I enjoy a simple easy lunch or roti or chapati with green cucumber chili aka hari mir ki char, salad and dahi (yogurt). A comforting dish that warms the soul. I’m glad I got interested in making my own pickles. Store-bought pickles often lack the flavor and pizzazz that distinguish real homemade pickles. We are fortunate to enjoy abundant sunshine and our Indian climate is perfect for making pickles. Our family loves pickles, and you can always find at least 10 to 12 varieties of homemade pickles at any given time.
The green chilli pickle that is in vogue in North India was a staple in our house, as was the awakai pickle (Andhra mango pickle). The roti or paratha served with a green pepper pickle is perfect for your lunch. When I travel, I like to nibble a math or a hack with a charcoal bug.
One of the easiest and most direct green pepper pickle recipes you can make. Even a novice cook can’t go wrong with a cucumber recipe. It’s so quick and easy to do. In North and West India, each house has its own blend of spices that go into the composition of the chilli. The green chilli of the Marwari community is to die for. I enjoyed aloo or paneer with green chillies, my friends from North India brought dabba for lunch. Absolutely irresistible and exciting hari mir ki achar! Over the years, I have come to rely on three types of green cucumbers. And one of them is the sweet taste of green chilli to die for. I hope to see other variations of the green pepper cucumber in future articles.
Fresh green peppers – cut them into ½ inch slices for the marinade.
Methods and advice for preparing cucumbers with green pepper
The green peppers grown in the West Indies differ from the southern variety in color, shape and pungency. I recommend using the long, light green, fleshy chilli used for the mirror baji. You can use any green chili that is not too hot or medium hot. You can marinate them by cutting them into bite-sized pieces or you can use all green chillies. If you are using whole green peppers, make a slit in the middle and pour in the spice mixture. Follow the rest of the procedure in the green pepper cucumber recipe.
chopped green chillies with turmeric – masala cucumber
Mustard seeds are responsible for the hot and spicy taste. They add full cucumber and lots of flavorings, as well as fennel seeds, turmeric powder, lemon juice and asafoetida. My marshmallow friends recommend using mustard oil for this pepper. It really makes a big difference in the taste of a ripe cucumber over time. You can also use any other vegetable oil except olive oil. I dry the herbs for two days in the sun (in summer) before cooking the cucumbers. You can even toast the herbs in the dehydrator just before you cook the cucumber.
Green chillies with cucumber masala – mir achar khari with mustard oil
Pour the hot oil over the green pepper and spice mixture. Leave uncovered until the cucumber has cooled completely. There should be no trace of moisture, and dry the glass jar in the sun before putting in the finished cucumber.
Marinated green chilli in the style of North India
How to make a green chili pickle or a pickle with mirror hari.
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