One of the important elements in Nepali food culture, pickles is must during the celebration or even a normal meal in almost every Nepali household. Some makes fresh chutney while others who do not have much time, depends on ready-made (previously made) achar. No matter what, you can always find one or more types of pickle in every household. Pickle are said to increase appetite and add spice to the boring and dull food.

One of the many pickles is the green chili pickle (hariyo khursaniko achar) which is made in the following way:

Ingredients:

½ kg big green chilies

5 tbsp coriander seeds

2 tbsp cumin seeds

3 tbsp chat masala

2 tbsp chili powder

2 tbsp chili powder

1 tbsp salt (or to taste)

½ cup oil

1 small bowl vinegar

Procedure:

Before starting your preparation, wash the whole green chilies and dry in the sun, without removing the stalks, for an hour so that the chilies become softer. Dry roast the coriander seeds and cumin seeds and grind it into a coarse powder. Then add chat masala, chili powder and salt and mix all these dry ingredients well.

Now, for making the pickle, slit the chilies length wise from one side only and stuff the dry masala mix inside it one by one. Pour 1 spoon of vinegar in each chili using a small spoon to wet the masala inside it. Now, heat a pan on medium heat and add oil to it. When the oil is heated, cook the chilies till they become soft. Turn them occasionally to make sure that the chilies do not burn. Then, add the left over vinegar on the top and cook for a minute. Now, let it cool and store it in an air tight container.

You can also make it using big red chilies and it can be stored in the refrigerator for about three months.