Guide to Making the Perfect Meetha Mirch Ka Achar

Khatta meetha mirch ka achar is a sweet and sour instant chilli pickle that is simply delicious and makes a great side dish to chapati, phulka or roti

I am an enemy of cucumbers and this is not an exaggeration. Give me cucumber with phulka and yogurt and I’m a happy woman. Cucumber is the best accompaniment to an Indian meal. Be it the epitome of Andhra Avakai or a simple North Indian style green chilli cucumber. I make 3 versions of green chilli cucumber. One of them is an instant sweet and sour green chili cucumber aka Khatta meetha mirch ka achar. It’s lip-smacking good!

This sweet and sour recipe for green chili cucumbers is one of the easiest and fastest pickles you can ever make. It is an instant pickle and does not have a long shelf life. I am a very careful cook, especially when making pickles, and I take all the precautions necessary during the pickling process. But in the process of making this sweet green chili pickle, you don’t need to worry because it is an instant pickle. It’s almost like they’re making sabji or curry every day. You need to finish the pickle within 4-5 days, even if it is chilled. It’s so good that it won’t take long. At my house we finish it in less than 3 days.

I share a few pictures of the cucumber making process. You can find the detailed Khatta meetha mirch ka achar recipe at the end of the post.

The fresh green chilies must be washed, stems removed and dried. Cut into bite-sized pieces and set aside.

Heat the mustard oil in a frying pan until smoking hot. Turn off the flame, wait a few seconds. Add mustard seeds, cumin seeds and fennel seeds. As soon as the mustard seeds stutter, add asafoetida.

Immediately add the green chili pieces. Turn on the flame and cook on a low flame for 5 minutes. Add turmeric powder, coriander powder, red chili powder and mix well. Fry for 5 minutes.

Add jaggery and tamarind syrup and simmer on a low flame.

As soon as a thick consistency is obtained and the green chili peppers become soft, turn off the flame.

Khatta meetha mirch ka achar is one of those quick culinary treats that will cheer up your mind on a boring and uninspiring day. It’s all about a balance of flavors in this pickle. It has a distinctly spicy taste with pronounced sweet notes and a subtle hint of spices. You can eat it with chapati, paratha, stuffed parathas like Aloo paratha, Phulka and tea time snacks like Mathri.

The Key to the Perfect Khatta Meetha mirch ka Achar Recipe

It all depends on the variety of green chilies that you use when preparing the Khatta Meetha mirch ka Achar recipe. Choose fresh, plump green chilies without bruises. Choose green chilies with moderate spiciness, such as the Bhavnagri or Athana varieties. Do not use the thin, dark green variety, which is usually very spicy.

Mustard oil is best suited for this pickle, but you can use any cooking oil except olive oil.
Tamarind and jaggery are essential ingredients. The green chillies need to simmer in a mixture of spiced tamarind and melted jaggery, which increases the taste of the green chillies. When the green chilli cucumber cools down and rests for a few hours, the aromas develop.

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