This Quick Chilli Achar is a breeze to make and absolutely delicious to eat. Trust me when I say you NEED this recipe in your repertoire! It's easy enough to remember once you've made it a couple of times - which I promise you, you definitely will!
In exactly a week's time, my latest cookbook - The Instant Pot Vegan Indian Cookbook, will be out in stores! It's already available for preorder and the Kindle version is currently on sale on Amazon.
I really can't contain my excitement and so, to celebrate with you all, I'm sharing a preview of the book along with a recipe from the Basics section.
I personally prefer using Shishito peppers - since I like my achar mild, but feel free to use any kind of chilli peppers you deem fit. Jalapenos, banana peppers, serrano peppers, or if your heat tolerance is on the suicidal level like my parents, then please, by all means, run to your closest Indian grocery store and pick out the ones flown in from India. They're super spicy and can really set your mouth on fire. But who am I to judge!
I've started making a batch every weekend, and use it in multiple ways throughout the week. Some of my favourite ways to enjoy this Chilli Achar is with a side of simple Dal-Chawal or Parathas, in grilled cheese sandwiches, wraps and believe it or not, with some hard cheese and crackers! It's so versatile and you can really get as creative as you want. Unlike store-bought jarred pickles that are preserved in oil among other things, this will last you about a week stored in the fridge - that is of course if you can manage to save it for that long!
Before I jump to this super quick and addicting recipe, here's a sneak peek at what you'll get from my book. You can click here to pre-order your copy now, or here to get the ebook version that's already available. I'd love to hear your thoughts if you get my book and I'd truly appreciate it if you could leave an honest review on Amazon - it'll really help this girl out! Happy cooking!
Quick Chilli Achar (Indian Chilli Pickle)
Ingredients
- 1 tablespoon light cooking oil
- 1 teaspoon paanch phoron
- 12-15 fresh large green chillies cut into ½ inch pieces
- 1 teaspoon amchur powder
- 1 teaspoon sugar
- salt to taste
Instructions
- Heat oil in a non-stick pan and add in the paanch phoron. Once they start to sizzle, add in the chopped green chillies and stir-fry till they begin to blister and soften.
- Mix in amchur powder,sugar and season with salt. Stir-fry for another minute or two till everythingis mixed well.
- Serve as an accompaniment with any indian meal.
Notes
If you enjoyed this recipe, you will surely love my Grilled Corn Chaat recipe as well.
Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
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