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Explore हिरव्या मिरचीचं लोणचं | २ वर्ष टिकणारं झटपट मुरणारं ओल्या मिरचीचं लोणचं | लोणच्याला बुरशी नाही येणार with 223,181 views, 2,227 likes, and 316 comments. Experience the impact of this video content that has captured audience attention.

नमस्कार मंडळी, मधुराज रेसिपीचं पुढील प्रॉडक्ट आपणापर्यंत पोहचवण्यात आम्हाला अतिशय आनंद होत आहे - प्रीमियम ५ प्रकारचे चाकूचा सेट. अतिशय उत्तम दर्जाचे, धारदार आणि तुम्हाला कायम स्वरूपी तुम्हाला वापरता येईल असे. ऑर्डर करण्यासाठी खाली दिलेल्या लिंक वर क्लिक करा. https://madhurasrecipeclub.com/collections/frontpage/products/madhuras-recipe-premium-5-piece-knife-set फोनवर ऑर्डर देण्यासाठी तुम्ही 8530706977 या नंबर वर whatsapp मेसेज करा. 🔥 Instant Green Chilli Pickle that Stays Fresh for Months! (हिरवी मिरचीचं झटपट लोणचं) Craving a spicy, tangy, and flavorful pickle to jazz up your meals? Learn how to make the quickest and tastiest Instant Green Chilli Pickle (Hirvya Mirchi Lonche)! This recipe is a perfect accompaniment to Parathas, Bhakri, Dal-Rice, or any Indian meal. Join Maharashtra's Number One Chef, MadhurasRecipe, as she shares her special Indian Green Chilli Pickle recipe that is made without the long wait time of traditional pickles. Best of all, she includes vital tips to ensure your pickle stays fresh and fungus-free (burshi yenar nahi) for a long time! 🔑 Madhura's Tips to Prevent Fungus (Burshi) & Extend Shelf Life While this is an instant recipe, proper care ensures the pickle stays for longer time. Follow these simple yet crucial tips to make sure your mirchi loncha is safe and delicious for months: Zero Moisture is Key: Learn the proper technique for ensuring the chillies are absolutely dry before starting the pickle process to prevent spoilage. The Role of Oil: Discover the right type and quantity of oil, and how heating it correctly acts as a natural preservative for the longevity of the pickle. Vinegar/Lemon Juice Hack: The exact measure of acid (like lemon juice or vinegar) needed, which naturally inhibits fungal growth (hirvya mirchi lonchyala burshi yenar nahi). Sterilization of Jar: The essential step of sterilizing your storage jar to ensure there are no contaminants that cause the pickle to spoil quickly. झटपट मुरणारं हिरव्या मिरचीचं लोणचं करण्यासाठी लागणारे साहित्य • १०० ग्रॅम पोपटी मिरच्या • १ टेबलस्पून मीठ • एका लिंबाचा रस • १/२ टीस्पून हळद • १/२ टीस्पून हिंग • १ टेबलस्पून मोहरी • २ टेबलस्पून बडीशोप • २ टीस्पून जिरं • १/२ टीस्पून मेथ्या • ४ टेबलस्पून मोहरीचं तेल • १/२ टीस्पून हिंग • १ टेबलस्पून लाल तिखट • १/२ टीस्पून कलोंजी (ऐच्छिक) This Green Chilli Pickle is super easy to make and the perfect balance of spice and tang. Stop worrying about your homemade pickle getting spoiled! Follow Madhura's expert guidance for a long-lasting, delicious Hari Mirch ka Achaar! 00:00-Introduction 01:29-Tips to choose perfect chilies 01:51-Washing & chopping chilies 03:33-Roasting salt & adding lemon juice 05:14-Sterlizing the bottle 05:47-Making masala 09:25-Making pickle 10:58-Tying dadra 🔔 Don't forget to LIKE, SHARE, and SUBSCRIBE to MadhurasRecipe for more authentic Maharashtrian recipes and quick Indian pickles! Ingredients: • 100 gm light Green chili • 1 tbsp Salt • 1 Lemon’s juice • 1/2 tsp Turmeric powder • 1/2 tsp Hing • 1 tbsp Mustard seeds • 2 tbsp Fennel seeds • 2 tsp Cumin seeds • 1/2 tsp Fenugreek seeds • 4 tbsp Mustard oil • 1/4 tsp Hing • 1 tbsp Red chili powder • 1/2 tsp Kalonji / Onion seeds (Optional) Method: • Wash the chilies really good and dry them completely. Remove the stem and chop them. Cut each chili vertically into 2 parts. • Dry roast salt on medium heat until popping sound stops and let it cool down completely. • Add lemon juice, salt and turmeric powder into the green chilies and mix well. Rest it for at least 30 minutes. • Wash the jar really good and dry it well under hot sun. • Heat up a pan on medium heat and add hing. • When smoke begins to rise turn the gas off and hold the jar upside down on the pan. • Let all the smoke enter the jar. This helps sterilizing the pickle jar. • Heat up a pan on medium heat and add mustard seeds. • Dry roast mustard seeds well until it pops up well and take it out into a dish. • In the same pan add fennel seeds and roast it well. • When fennel seeds are almost roasted, add cumin seeds and roast it well together. • When the mixture is almost roasted, add fenugreek seeds and turn the gas off. • Mix well and let it be in the pan for a while. Take the mixture out into a dish. • In the same pan heat up mustard oil. • When the oil is hot enough, add hing and turn the gas off. Let the oil cool down. • Pound the roasted mustard seeds slightly in a mortar and pestle and remove the peels. Take them out into a dish. • Pound the rest of the roasted mixture into coarse powder and add red chili powder. • Add the pounded mustard seeds and mix everything well together. Masala for pickle is ready. • Add kalonji and mix well. • Add this masala into the green chili mixture and add half of the oil and mix everything well together. • Transfer the pickle into the jar and add the leftover oil. Green chili pickle is ready.

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