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1
Wash the green chillies thoroughly and dry them completely (no moisture).
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2
Cut them into halves or small pieces, depending on your preference.
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3
In a mortar-pestle or mixer (pulse mode), coarsely crush:
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4
fenugreek seeds, fennel seeds, mustard seeds, and kalonji.
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5
(Don’t make a fine powder—keep it slightly coarse for texture.)
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6
Heat the mustard oil until it reaches smoking point.
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7
Turn off the flame and let it cool down slightly.
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8
Mix everything together
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9
In a large bowl, add the chopped chillies.
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10
Add salt, turmeric, Kashmiri red chilli powder, hing, and the crushed spices.
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Mix well so the chillies are evenly coated.
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12
Add oil & vinegar
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13
Pour the slightly cooled mustard oil over the mixture.
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14
Add vinegar and mix everything really well.
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15
Rest (optional but recommended)
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16
Let it sit for 10–15 minutes so the flavours come together.
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17
01:10 - how to slice your green chillies for achaar
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18
03:02 - make the achaar mix
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19
07:34 - how to store your achaar
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20
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Chef Kunal's Pro Secret Tip
For ultra-crispy snacks and street-food pakoras, add 1 tablespoon of rice flour or hot oil to the gram flour (besan) batter. Fry in oil maintained at medium-high heat—never overcrowd the kadhai to keep the temperature consistent.
