• 200 gms hari mirch (green chillies)
• 1/2 tsp turmeric powder
• 3 tsp saunf (fennel) powder
• 1 tsp salt
• 1 tsp rai (small mustard seeds) - grinded
• 4 tbsp mustard oil

Wash and wipe hari mirch. Leave to dry in sun for 1 hour.

Remove caps of hari mirch and divide them into 2 lengthwise.

Heat mustard oil to smoking point. Turn off the heat. When the oil cools down a little, add turmeric powder. Let it cool completely.

Mix salt and rest of the masalas with hari mirch. Fill them in an airtight bottle and pour mustard oil over them. Close the lid of the bottle and shake it so that everything gets mixed properly.

Keep the bottle in sun for 3 days. Your hari mirch achar is fit for consumption.

by Pak101.com (few years ago!) / 3229 views