How about having a paratha with homemade spicy garlic achar on a chill morning of winters?
Those who think that its not a healthy breakfast, I might suggest you to read on.
Garlic green chilli pickle is an easy 10 min recipe and is made in mustard oil and spices like Mustard seeds (Black sarson), Fennel seeds (Saunf), Fenugreek seeds (Methre) and Jeera.
This pickle doesn’t need much sun except for first few days. Its more like a tadka (Chaunk) and goes well with paratha, chapati and dal.
Garlic and green chillies are the main ingredients. Apart from that few spices that are used daily by most of us are to be added. I always use mustard oil for achars. Its the best oil when it comes to preserve the food.
How much spicy you wish it to be depends on how many green chillies goes in it.
Since garlic is hot for tongue, this achar is really going to be spicy one. Overheating of garlic gives a strange taste, hence I avoid it in achars.
Green chillies are the thin ones as they are very hot. If you wish you may choose the thick and longer ones, they are not very hot.
Is Achar healthy?
Would you mind asking this query from your grandma? I am sure an Indian mother would always answer this question as YES.
The question is how much you agree with this and how well it suits you.
I would also say that Achar is healthy for digestive system as its a natural probiotic and a preserved food.
Since its a preservative and it doesnt go through long cooking process, achars tend to retain the nutritional value of the food.
I must say we are blessed that our parents and ancestors could easily make such amazing achars. Its a slow and patience-testing process.
Also the homemade achars are always the best as we can control the amount of oil and salt that goes in. These are two ingredients that may affect the Blood pressure levels and hence we should not eat achar like a subji.
Next time, an elderly in your family offers to pick up the Achar Jar, never say NO as its not just a jar but their emotions and hard work too.
Benefits of Garlic Green Chilli Pickle
Green chillies have zero calories and are high in Vitamin C, E , fibers. They help in boosting the metabolism and are perfect for weight-loss.
Garlic are know to be boost immune system and help the body fight cold and cough.
Raw garlic helps in lowering the cholesterol levels of blood and having a digestive gut.
Sometimes people cant have raw garlic, for them this pickle is an amazing choice. Trust me, no extra oil or salt has been added just to make it delicious.
Heat the mustard oil. In the meantime, peel off garlic. Chop the chillies as you desire. I have minced them in small chunks. (I had washed and dried chillies a day before).
Take whole spices like mustard seeds, fenugreek and jeera and coarse grind it. Once the oil is just warm, add heeng (asaoeftida), haldi, red chilli powder and saunf. Add garlic, green chillies, salt and kala namak and let it cook for 1 min. Add ground masala and mix well.
Show it sun for few days and you are done.
Stories From the Kitchen
I learnt the art of making achar from my mother-in-law. She was perfect when it came to ratios in recipes. I am totally an approximate person and still struggle to write recipes with perfection.
You know I watch my own video to note down the tsps and tblsps..Now you can imagine how bad I am at ratios.
The recipe of this achar is my own and it was an instant idea. During Navratri, we avoid having garlic and onions. Due to lockdown in city, in last Navratri I had loads of garlic lying in my kitchen and throwing food is something I just can’ t do.
I thought of using all of it at one go and it was really a good idea as we were done well before Navratri began.
FAQs about Achar
Well, for any achar that you wish to make, pls ensure that there is no room of moisture in any of the jars, spoons, food, spices etc used for achar.
The food is washed and dried in sun and wiped with clean cloth, chopped with clean and dry knife.
It depends on the type of achar. In general, achars have shelf life that varies from few days to months to years.
Achars are made with natural preservatives like salt, sugar, gud and oil and they go through a slow fermentation process.
Nimbu Achar, Mango pickle, jams etc are good really for years. The chillies pickle are good for few weeks.
Achars are best at room temperature and if made while keeping in sun properly. A few made in oil shall have a sufficient layer of oil over them so that air or moisture doesn’t affect it.
The one that can be kept for weeks may last longer if stored in refrigertaor.
This purely holds for homemade achars and market ones perhaps need refrigeration.
The best utensil is glass or ceramic. Avoid steel as it reacts with salt and creates a chemical which is harmful.
I avoid plastics too as I show sun to all achars and you really don’t wish to heat up plastic in sun with food in it.
1)Gather all the ingredients. Dry grind the whole spices fenugreek seeds (methre), mustard seeds and jeera. Chop the green chillies.
2) Take mustard oil in kadai (heavy bottomed pan) and let it burn for few min. Once it cools off a bit (color changed from dark yellow to light yellow), add heeng, haldi, saunf, red chilli powder.
Add garlic and cook for a min.
3) Add green chillies. Add salt and black salt (kala namak) and mix well. You may cover with lid for less than a min.
4) Add the ground masala and Amchur (Mango Powder). If you dont have Amchur, you may use 1-2 tsp lemon juice. Mix really well and switch off the flame.
5) The garlic green chilli pickle is ready. Keep the jar in sun for few days. One may start eating it in 2 days itself.
You may also like–
Garlic Green Chilly Achar
- heavy bottomed pan / kadai
- glass jar
- 20 small green chillies fresh, washed and dried
- 2-3 large garlics peel off and take out the cloves
- 1 tsp mustard seeds (Rai)
- 1 tsp fenugreek seeds (methre)
- 1 tsp Jeera (cumin)
- 2 tsp Red Chilli powder
- 2 tsp fennel seeds powder (saunf)
- 1 tsp Black salt (kala namak)
- 1 tsp Plain salt
- 1.5 tbsp mustard oil
- Gather all the ingredients. Dry grind the whole spices fenugreek seeds (methre), mustard seeds and jeera. Chop the green chillies.
- Take mustard oil in kadai (heavy bottomed pan) and let it burn for few min. Once it cools off a bit (color changed from dark yellow to light yellow), add heeng, haldi, saunf, red chilli powder.Add garlic and cook for a min.
- Add green chillies. Add salt and black salt (kala namak) and mix well. You may cover with lid for less than a min.
- Add the ground masala and Amchur (Mango Powder). If you dont have Amchur, you may use 1-2 tsp lemon juice. Mix really well and switch off the flame.
- The garlic green chilli pickle is ready. Keep the jar in sun for few days. One may start eating it in 2 days itself.
|Serving size: 1 bowl|
|Amount per serving|
|% Daily Value*|
|Total Fat 4.3g||6%|
|Saturated Fat 0.5g||2%|
|Total Carbohydrate 13.7g||5%|
|Dietary Fiber 2.4g||9%|
|Total Sugars 2.8g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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