Khatta meetha mirch ka achar is an instant green chilii sweet and sour pickle that is outright delicious and makes for a great side with chapati, phulka or roti
I am a pickle fiend and that’s no exaggeration. Give me pickle with phulka, and yogurt and am one happy woman. Pickle is the best accompaniment to an Indian meal. Be it the quintessential Andhra avakai or a simple green chilli pickle North Indian style. I make 3 versions of green chilli pickle. One of them is an instant sweet and sour green chilli pickle aka khatta meetha mirch ka achar. It is lip-smacking good!
This sweet and sour green chilli pickle recipe is one of the easiest and quickest pickles you can ever make. It is an instant pickle and does not have a long shelf life. I am a very cautious cook especially while making pickles and take all the precautions required during the pickling process. But while making this sweet green chilli pickle, you need not worry since it is an instant type of pickle. Its almost like you are making an everyday sabji or curry. You need to finish the pickle within 4 to 5 days even if it is refrigerated. It is so good that it will not last long. In my home, we finish it in less than 3 days. 🙂
I am sharing a few images of the pickle making process. You will find the detailed khatta meetha mirch ka achar recipe at the end of the post.
The fresh green chilies have to be washed, stalks removed and dried. Cut into bite-sized pieces and set aside.
Heat the mustard oil in a pan until smoking hot. Turn off flame, wait for a few seconds. Add mustard seeds, cumin seeds, and fennel seeds. Once the mustard seeds splutter, add asafoetida.
Immediately add the green chili pieces. Turn on the flame and cook on low flame for 5 mins. Add the turmeric powder, coriander powder, red chilli powder and mix well. Saute for 5 mins.
Add the jaggery and tamarind syrup and allow to simmer on low flame.
Once a thick consistency is achieved and the green chillies turn soft, turn off flame.
Khatta meetha mirch ka achar is one of those quick fix culinary treats to perk up your spirit on a dull and uninspiring day. It is all about a balance of flavors in this pickle. It has a distinctly tangy flavor with pronounced sweet notes and a subtle whisper of spice. You can eat it with chapati, paratha, stuffed parathas like aloo paratha, phulka and tea time snacks like mathri.
The key to making perfect khatta meetha mirch ka achar recipe
It all depends on the variety of green chilies you use while making khatta meetha mirch ka achar recipe. Choose fresh, plump green chilies with no bruises. Choose green chilies that have moderate heat like Bhavnagri or Athana varieties. Do not use the thin, dark green variety which usually is very hot.
Mustard oil is best for this pickle but you can use any cooking oil except olive oil.
Tamarind and jaggery are essential ingredients. The green chilies need to simmer in a mixture of spiced tamarind and melted jaggery which elevates the flavor of the green chilies. As the green chilli pickle cools and rests for a couple of hours, the flavors develop.
All you pickle lovers out there, trust me and give this khatta meetha mirch ka achar a try and come back to thank me. I am so sure you will love it. Vegans, you should give it a try. If you do, please share your feedback and pictures of the sweet and sour green chilli pickle in the blog comments or on social media. Would love to see them. You will find me on Pinterest, Facebook, Twitter, Google Plus and Instagram.
how to make khatta meetha mirch ka achar recipe