OIL - HALF CUP

firstly, in a pan heat ½ cup oil and ¼ tsp hing.

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CHILLI - 125 CHOPPED

add 100 grams ginger, 150 grams chilli and 125 grams garlic

2

SHIRKS SLIGHTLY

saute for a minute without browning.

3

CHILLI - 40 GRAMS

now in a small mixi take 30 grams ginger, 50 grams garlic and 40 grams chilli

4

BLEND - COARSE 

crush to slightly coarse texture

5

GINGER CHILLI GARLIC

transfer the crushed chilli, ginger and garlic to the pan

6

SOFTENS SLIGHTLY

continue to fry until it softens slightly

7

COOL COMPLETELY

cool completely, and transfer to a large bowl allowing it to cool completely

8

MUSTARD - 1 TBSP

in a large pan take 1 tbsp mustard, 2 tsp fennel and 2 tsp cumin

9

CORIANDER SEEDS

also add 1 tsp pepper, ¼ tsp methi, ½ tbsp coriander seeds, 1 tsp pepper and ¼ tsp methi

10

TURNS AROMATIC

saute on low flame until the spices turn aromatic

11

CHILLIPOWDER 

cool completely and transfer to a small mixi. also add 2 tbsp chilli powder, ½ tbsp aamchur and ½ tsp turmeric

12

PICKLE MASALA

blend to a fine powder, homemade pickle masala is ready. keep aside

13

COOL COMPLETELY

once the fried chilli, ginger and garlic is cooled completely, transfer to a large bowl

14

SALT - 1 TBSP

add 1 tbsp salt, prepared pickle masala and ½ cup lemon juice.

15

COMBINED WELL

mix well making sure everything is well-combined

16

READY TO EAT

store in an airtight container for a day and hari mirch adrak lahsun ka achar recipe is ready to serve

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