Dahi Achari Mirch | A Pickle That's Simply Delicious By HKK

Introduction

This tutorial will guide you through the process of making Dahi Achari Mirch, a delicious and spicy pickle that combines yogurt and green chilies. Perfect for adding flavor to meals, this recipe is a must-try for pickle enthusiasts and those who enjoy a bit of heat in their dishes.

Step 1: Gather Ingredients

Before you start cooking, make sure you have all the necessary ingredients on hand:

• 250 grams of green chilies
• 1 cup of yogurt (dahi)
• 2 tablespoons of mustard oil
• 1 tablespoon of red chili powder
• 1 tablespoon of roasted cumin powder
• 1 tablespoon of fennel seeds
• 1 teaspoon of salt (to taste)
• 1 teaspoon of turmeric powder
• 1 tablespoon of vinegar (optional)

Practical Tips

• Choose fresh, firm green chilies for the best flavor.
• Adjust the amount of chili powder based on your heat preference.

Step 2: Prepare the Chilies

1. Wash the green chilies thoroughly and dry them with a kitchen towel.
2. Remove the stems and make a slit down the side of each chili. This allows the spices to penetrate better.
3. Optionally, you can deseed the chilies for less heat.

Common Pitfalls

• Avoid using wet chilies as moisture can spoil the pickle.

Step 3: Make the Spice Mixture

1. In a mixing bowl, combine the following spices:

   • Red chili powder
   • Roasted cumin powder
   • Salt
   • Turmeric powder
   • Fennel seeds

2. Add the mustard oil to the spice mixture and mix well to form a paste.

Practical Tips

• Taste the spice mixture before adding it to the chilies. You can adjust the seasoning as needed.

Step 4: Coat the Chilies

1. Take each slit chili and fill it with the prepared spice mixture.
2. Place the stuffed chilies in a clean glass jar or container.

Practical Tips

• Use a spoon to pack the spice mixture tightly into each chili for better flavor infusion.

Step 5: Add Yogurt

1. Pour the yogurt over the stuffed chilies in the jar.
2. Ensure the chilies are fully submerged in yogurt for effective fermentation.

Common Pitfalls

• Don’t fill the jar too tightly; leave some space for air to circulate during fermentation.

Step 6: Ferment the Pickle

1. Seal the jar tightly and place it in a cool, dark place.
2. Let the pickle ferment for 2-3 days. Check it periodically, and shake the jar gently to mix the contents.

Practical Tips

• Check the pickle daily to monitor its fermentation progress.

Conclusion

Making Dahi Achari Mirch is a straightforward process that results in a flavorful pickle perfect for enhancing your meals. Remember to store the pickle in the refrigerator after fermentation to preserve its freshness. Enjoy your homemade Dahi Achari Mirch with rice, parathas, or as a tangy side dish!