Moti Mirch Ka Achaar

To make Moti Mirch Ka Achaar, start by washing and drying 1 kg of large green chilies (Moti Hari Mirch). Slit them from the center and remove the stems. Next, roughly grind 1 tbsp of black peppercorns and 2 tbsp of mustard seeds, along with 2 inches of raw turmeric. Combine these with 2 tbsp of salt and 1 tsp of dry turmeric powder. Fill the chilies with this spice mix and transfer them to a jar. Then, add 0.5 cup of white vinegar, the remaining salt, 2 tbsp of lemon juice, lemon peel, and 1 tbsp of preheated mustard oil to the jar. Finally, cover the jar and place it in the sun for a week to allow the flavors to develop.

Yes, Moti Mirch Ka Achaar is suitable for a vegan diet as it contains no animal products. The ingredients are all plant-based, making it a great addition to vegan meals for those who enjoy a spicy kick.

If you don't have mustard oil, you can substitute it with other oils like sesame oil or vegetable oil. However, keep in mind that mustard oil adds a unique flavor to the pickle, so choose an oil that complements the spices well.

To store Moti Mirch Ka Achaar, keep it in a sealed jar in a cool, dark place. For optimal flavor, let it sit in the sun for a week before using. Once opened, it can be refrigerated to prolong its shelf life, and it should last for several months if stored properly.

Moti Mirch Ka Achaar pairs wonderfully with a variety of dishes. It complements rice, lentils, and flatbreads like roti or paratha. You can also serve it alongside curries or grilled meats for an added spicy kick to your meals.