Hari Mirch ka Achar | Green Chilli Pickle – Spicy (Mustard Oil) 250gm

Gharse.Store’s TrytoKaro… Green Chilli Pickle is a versatile condiment that can significantly enhance the flavour profile of various dishes. Traditionally, it pairs exceptionally well with an array of Indian meals. When served alongside parathas, the pickle adds a delightful kick that complements the buttery texture of the bread. It also melds beautifully with the rich and aromatic flavours of curries, whether vegetarian or meat-based, creating a harmonious balance of spice and savouriness. A spoonful of green chilli pickle can elevate a simple plate of steamed rice, adding an extra layer of complexity and zest.

Creating a delectable and authentic Green Chilli Pickle requires a careful selection of key ingredients, each contributing uniquely to the flavour, aroma, and preservation of the pickle. Understanding the role of each component is crucial for achieving the perfect balance and taste.

Green chilli pickle is not only a flavourful addition to various dishes but also a nutritional powerhouse. Green chillies, the primary ingredient in this traditional Indian condiment, are rich in essential vitamins and minerals. They are particularly high in Vitamin C, which is known for its antioxidant properties and its role in boosting the immune system. Additionally, green chillies contain Vitamin A, which is vital for maintaining healthy vision and skin, and Vitamin K, which plays a critical role in blood clotting and bone health.

The vitamins and minerals present in the ingredients of green chilli pickle, such as calcium, iron, and potassium, further contribute to overall health. Calcium is essential for strong bones and teeth, iron is crucial for the production of red blood cells, and potassium helps regulate blood pressure. By incorporating green chilli pickle into your diet, you can enjoy a delicious condiment that also supports your nutritional needs.

After sealing the jars, store the green chilli pickle in a cool, dark place. Exposure to light and heat can degrade the quality of the pickle, leading to a loss of flavour and texture over time. The layer of mustard oil acts as a preservative, preventing air from reaching the pickle and thereby inhibiting the growth of moulds and bacteria. This traditional method not only enhances the flavour but also significantly improves the pickle’s longevity.