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Explore INSTANT Mirch Ka Achaar | Punjabi Home-Style Pickle Recipe | इंस्टेंट मिर्च का अचार | Sanjyot Keer with 155,240 views, 3,238 likes, and 183 comments. Experience the impact of this video content that has captured audience attention.

This Instant Punjabi Mirch Ka Achaar is my mom’s and family’s special pickle recipe, one that’s been loved at home for years. ✨ It’s super easy to make, packed with spicy, tangy flavours, and has that beautiful aroma of saunf that makes it truly irresistible. I personally love having it with laccha paratha, but it pairs wonderfully with almost any meal and instantly elevates the experience. The full written recipe is mentioned below in the description, do give it a try. Happy Cooking! ♥️ Our BlendLab - Designed to make everyday kitchen tasks faster, easier, and more enjoyable 🛒 Buy on Amazon: https://amzn.in/d/1X1FhAu Punjabi Style Mirchi ka Achaar Prep Time: 20–25 minutes Serving: 1 jar (250 gms Mirchi) Ingredients: Mirchi GREEN CHILLI | हरी मिर्च 250 GRAMS (LIGHT GREEN VARIETY) WATER | पानी AS REQUIRED SALT | नमक A LARGE PINCH TURMERIC POWDER | हल्दी पाउडर ¼ TSP Achaar Masala MUSTARD SEEDS | राई 2 TSP / 7.5 GRAMS FENNEL SEEDS | सौंफ 2 TBSP / 15 GRAMS KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP / 15 GRAMS TURMERIC POWDER | हल्दी पाउडर 1 TBSP / 7.5 GRAMS SALT | नमक 2 TBSP / 37.5 GRAMS METHI KURIA | मेथी कुरिअ 1 TBSP + 1 TSP / 15 GRAMS MUSTARD OIL | सरसों का तेल 150 ML Tempering MUSTARD OIL | सरसों का तेल 2 TBSP ASAFOETIDA | हींग 1/4 TSP For Preserving MUSTARD OIL | सरसों का तेल 25-50 ML Method: Start by washing the mirchi. Take a bowl, add all the mirchi, and pour in enough water to cover them. Add a large pinch of salt and a small pinch of turmeric and clean them well. Strain and shake off the excess water. Spread a clean, dry cloth on a large tray or parat and lay all the mirchi out on it. Pat them dry completely, there should be no moisture left on them at all.You can let them sun dry or you can keep them under a fan for 10-15 minutes. Any moisture will shorten the shelf life of the achaar, so take your time with this step. Once fully dry, cut the mirchi. Remove the top of each mirchi, cut it in half lengthwise, and then halve it again. If your hands are sensitive, rub a little oil on them before you start, or wear gloves. Transfer all the cut mirchi into a clean, completely dry bowl. Make sure every utensil and bowl you use from this point has no moisture in it. In a spice grinder, add the mustard seeds and grind them finely. Transfer to a clean bowl. Now add the fennel seeds to the grinder and grind them coarsely, you want some pieces fully crushed and some still a little coarse. This texture is what makes the achaar pleasant to eat and gives you bites of saunf through it. To the bowl, add the ground mustard, coarsely ground fennel, Kashmiri red chilli powder, turmeric, salt, methi kuria, and mustard oil. Mix everything together well until you have a uniform achaar masala. If you cannot find methi kuria, lightly crush whole methi dana and use that instead. Add this masala to the cut mirchi and mix well so every piece is evenly coated. Take a pan and heat mustard oil in it until it is properly hot. Add hing and let it sizzle briefly, then pour this directly over the masala-coated mirchi. Mix well immediately so the tempering coats everything evenly. Transfer the achaar into a clean, dry, airtight glass jar. Pour mustard oil over the top to cover the achaar completely. Give it one final mix. Your spicy, tangy Mirchi ka Achaar is ready. Serve this with lachha paratha or alongside any meal. #YFL #SanjyotKeer #Mirchkaachaar Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 How to wash Green Chillies 1:41 How to cut Green Chillies 3:47 Pickle Masala 4:54 Mixing chillies and Pickle Masala 7:35 Tempering 8:10 How to store the Pickle 8:48 Plating 10:55 Outro 11:55

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