Ingredients
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250g Fresh Green Chillies(less spicy variety, deseeded and cut into chunks)
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150g Fresh Turmeric (Kacchi Haldi)(peeled and julienned)
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6 tbsp Yellow Mustard Seeds (Rai na Kuriya)(approx. 200g, coarsely pounded)
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1/4 cup Oil(Mustard oil works great, or any oil of your choice)
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1 tsp Fennel Seeds (Saunf)(coarsely pounded)
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1 tsp Turmeric Powder
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1/2 tsp Asafoetida (Hing)
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to taste Salt
About
Steps
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1
Done
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Prep the Veggies: Wash the green chillies and fresh turmeric thoroughly. Ensure they are completely dry before cutting. Deseed the chillies and cut into large pieces. Peel the turmeric and slice into thin, fine juliennes. |
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2
Done
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Mix the Masala: In a large mixing bowl, combine the yellow mustard seeds, turmeric powder, salt, hing, and pounded fennel seeds. |
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3
Done
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Heat the Oil: In a small pan, heat the oil until it reaches its smoking point. Turn off the heat and let it cool down for a minute so it’s hot but not burning. |
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4
Done
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Bloom the Spices: Pour the warm oil directly over the masala mixture. Stir well to let the spices release their aroma. |
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5
Done
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Toss it Together: Add the prepared chillies and turmeric juliennes to the masala. Toss everything thoroughly until every piece is well-coated with the spiced oil. |
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6
Done
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Store: Transfer the achar into a clean, dry glass jar. |
