Rajasthani Mirchi Achaar

Rajasthani Mirchi Achaar

Rajasthani Mirchi Achaar

Veg Vegan

The Mathania red chilli pickle of Jodhpur — thick, deep-red Mathania chillies (GI-tagged to the Mathania area of Jodhpur district) stuffed with a masala of fennel, mustard, fenugreek, and dried mango powder, then submerged in mustard oil and left to cure in the sun for two to three weeks. The Mathania chilli is considered the finest Indian pickling chilli, with a natural sweetness under its heat and a thick flesh that holds the stuffing; the resulting pickle is fruity, fiery, oily, and deeply aromatic. Sold in sealed clay pots and glass jars at every Rajasthani market; served in small quantities alongside every main meal in Jodhpur and Jaisalmer.

Cuisines

Rajasthani Haryanvi Marwari

Best for

Breakfast Lunch Dinner

Recipe

Prep: 30 min Cook: 10 min Total: 40 min 2-3 servings

Ingredients

250 grams green chilies
1 tablespoon fennel seeds
1 tablespoon fenugreek seeds
1 tablespoon mustard seeds
1 tablespoon nigella seeds
1 teaspoon turmeric powder
1 tablespoon red chili powder
1 tablespoon amchur (dried mango powder)
1 tablespoon salt
1 cup mustard oil
1 tablespoon vinegar

Instructions

  1. 1 Wash the green chilies thoroughly and pat them dry with a clean cloth.
  2. 2 Slit the chilies lengthwise, ensuring they are not cut completely.
  3. 3 In a mixing bowl, combine fennel seeds, fenugreek seeds, mustard seeds, nigella seeds, turmeric powder, red chili powder, amchur powder, and salt.
  4. 4 Heat the mustard oil in a pan until it reaches smoking point, then let it cool slightly.
  5. 5 Add the spice mixture to the oil and mix well.
  6. 6 Stuff the slit chilies with the spice mixture.
  7. 7 Place the stuffed chilies in a sterilized glass jar.
  8. 8 Pour the remaining mustard oil over the chilies in the jar, ensuring they are completely submerged.
  9. 9 Add vinegar to the jar and seal it tightly.
  10. 10 Store the jar in a cool, dry place for at least 3-4 days to allow the flavors to develop.

Tips

Ensure the chilies are completely dry before stuffing to prevent spoilage.