Hari Mirch Ka Paani Wala Achar: Make green chilli water pickle instantly without oil like this, people will taste it spicy, note down the recipe.

Hari Mirch Ka Paani Wala Achar: Pickles increase the taste of any food by 4 times. In such a situation, green chilli pickle is eaten with great fondness in most of the houses. Green chilli pickle is not only delicious to eat but is also considered very beneficial for health. We all must have eaten green chilli pickle with oil, but have you ever eaten green chilli pickle with water? It is very easy to make and tastes very tasty. In such a situation, here we have brought an easy recipe of green chilli water pickle. Make a quick note of the recipe.

Material

Green chilli: 250 grams

Water: About 2.5 – 3 glasses

Mustard seeds: 2-3 tbsp

Fennel: 1 tsp

Fenugreek seeds: ½ tsp

Cumin: ¼ tsp

Turmeric Powder: ½ tsp

Asafoetida: 1 pinch

Salt: as per taste

Lemon juice/vinegar: 1-2 tbsp

prepare chili

Wash green chillies thoroughly and wipe them with a cloth or dry them completely in air. Make sure that there is no water left on the chillies. You can remove the stems of the peppers or not, depending on your preference. Make a long incision in the middle of the chilli. If you want, you can also remove the seeds.

prepare water

Boil 2.5-3 glasses of water in a vessel. When the water comes to a boil, add green chillies and boil on medium flame for just 1 minute. Then turn off the flame and cover the vessel for 10-15 minutes. This will soften the chilli a bit in the steam and the color will change slightly. Take out the chillies from the boiling water and let it cool. Do not throw away this boiled water, this will become the base of Kanji.

prepare masala

Lightly fry fennel, fenugreek and cumin. Now mix the roasted ingredients, mustard seeds, turmeric powder, asafoetida and salt and grind them coarsely.

make pickles

Fill green chillies in a clean, dry glass or plastic jar. Sprinkle the prepared masala over the chillies. If you have made incisions in the chillies, you can also lightly stuff the spices inside the chillies. Also add the remaining spices to the jar. Now add so much boiled and cooled water that the chillies are almost submerged. If you want, you can also add lemon juice or vinegar to increase the sourness.

keep the pickles

Put the lid on the jar and mix well. Keep this pickle in sunlight for 2-3 days. Shake the jar once or twice a day. After 2-3 days, when the kanji becomes sour and the color of the chilli changes, then this pickle is ready to eat!