Chili Achar

Chilies are one of the most important ingredients used in almost every cuisine, apart from the deserts. It is considered as one of the key ingredients to enchance the taste of the food. Green chilies are considered good for digestion if eaten raw which most of the people prefer to. This article is beneficial for all those chili lovers who love to have a bite of those hot and spicy things as it discuss a recipe of making a chili achar.

chili pickle


1 cup fresh hot red chilies

1 cup fresh hot green chilies

½ cup mint leaves

10 cloves garlic

2 tbsp sesame seeds

2 tbsp mustard seed

1 tsp cumin seeds

1 tsp timur (Szechwan pepper)

2 tbsp tamarind paste

1 tbsp sugar

2 tbsp lemon juice

Pinch of asafetida

3 tbsp oil

Salt to taste


First of all, take a pan and toast sesame seeds, cumin and mustard seeds. Then spread them out on a paper towel to cool them. When it is cold enough, put chilies (red and green), sesame, cumin, mustards seeds, mint leaves, garlic, timur, tamarind, sugar, lime jest and juice, asafetida, oil and salt and blend it into a paste. Make it thick or thinner, anyway you prefer. If your desired hot or sour taste is generated than then your pickle is ready, else, increase the amount of tamarind paste. Finally, store it in a sterilized jar and refrigerate it.