4 Chili Peppers Pickle Recipe From Nepal

November 30, 2017 Nepalese Cuisine Uncategorized 9086

Ginger Chili Achar

Ingredients:

  • 1.5 cups ginger root, peeled and pulverized
  • 1/2 cup mustard seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon timur (Szechwan pepper)
  • 2 tablespoons hot chili paste
  • 2 tablespoons tamarind paste
  • 1 tablespoon garlic paste
  • 5 tablespoons mustard oil, or good olive oil
  • 1 teaspoon freshly ground black pepper
  • Pinch of asafetida
  • Salt to taste

Garnish:

  • 1 tablespoon mustard oil, or olive oil
  • 1 teaspoon fenugreek
  • 10 cloves garlic, thinly sliced
  • 10 dry red chilies
  • 1 tablespoon mint leaves, minced

Cooking Instructions:

Dry-roast mustard, cumin, and coriander seeds until toasted. In a blender, mix all the toasted seeds, timur, chili, tamarind and garlic pastes, oil, black pepper, asafetida, and salt into a thick pickle paste. Add the pulverized ginger into the pickling mixture; blend into a smooth thick pickled ginger paste. For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek and dry red chilies until it turns dark. Add slices of garlic and fry till light brown. Pour the chili-oil mixture and minced mint over the garlic pickle. Mix well and put in airtight jar.

Garlic Chili Achar

Ingredients:

  • 1.5 cups garlic cloves, peeled
  • 1/4 cup sesame seeds
  • 1/4 cup mustard seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon timur (Szechwan pepper)
  • 2 tablespoons hot chili paste
  • 2 tablespoons tamarind paste
  • 5 tablespoons mustard oil, or good olive oil
  • 1 teaspoon freshly ground black pepper
  • Pinch of asafetida
  • Salt to taste

Garnish:

  • 1 tablespoon mustard oil, or olive oil
  • 1 teaspoon fenugreek
  • 10 cloves garlic, thinly sliced
  • 10 dry red chilies
  • 1 tablespoon mint leaves, minced

Cooking Instructions:

In a pan, toast sesame seeds, cumin, coriander and mustard seeds. Spread out on a paper towel to cool down. Grind to a powder. In boiling salted water, blanch garlic cloves for about five minutes to soften and remove intense garlic rawness. Strain garlic cloves from the blanching water and place in a bowl filled with ice to prevent from being further cooked. After ice bath, drain and reserve in a clean bowl. Slowly dry-roast sesame, mustard, cumin, and coriander seeds until toasted. In a blender, mix all the ground toasted seeds, timur, chili and tamarind paste, oil, black pepper, asafetida, and salt into a thick pickle paste. Pour the pickling mixture into the blanched garlic; mix well. For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek and dry red chilies until it turns dark. Add slices of garlic and fry till light brown. Pour the garlic-oil mixture and minced mint over the garlic pickle. Mix well and put in airtight jar. Allow one week for the marination of garlic cloves in the pickling mixture within the jar before serving.

Chili Achar
Fresh Chilies with Herbs and Spices

Ingredients:

  • 1 cup fresh hot red chilies
  • 1 cup fresh hot green chilies
  • 1/2 cup mint leaves
  • 10 cloves garlic
  • 2 tablespoons sesame seeds
  • 2 tablespoons mustard seed
  • 1 teaspoon cumin seeds
  • 1 teaspoon timur (Szechwan pepper)
  • 2 tablespoons tamarind paste
  • 1 tablespoon sugar
  • 2 tablespoons lime juice
  • Pinch of asafetida
  • 3 tablespoons oil
  • Salt to taste

Cooking Instructions:

In a pan, toast sesame seeds, cumin and mustard seeds. Spread out on a paper towel to cool down. Grind to a powder. In a blender, combine chilies, ground mixture of sesame, cumin, and mustard seeds, mint leaves, garlic, timur, tamarind, sugar, lime jest and juice, asafetida, oil and salt; blend into a paste with a desired texture. If desired hot and sour, increase the amount of tamarind paste. Store in sterilized jar and refrigerate.

Turmeric Chilli Achar

Green Chili Dhaniya Achar (ground)

Fried Green Chili sesame

 

 

 

 

9 Comments

  1. Oh well this will be a long one for me but I might still have a look at it the second time. Maybe because I don’t really like the ingredients in use

    Reply