- ½ pound green chilies
- 2 teaspoons fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ½ teaspoon fenugreek seeds
- 1 tablespoon salt
- 1 teaspoon turmeric
- ¾ cup mustard oil
- ¼ cup lemon juice
- Rinse and dry the chilies. (the chilies must be dry, use a paper towel if needed).
- Wearing gloves, remove and discard the stems. Then, using a knife, make a slit in the large side of the chili. Set aside for now.
- Add the fennel seeds, cumin seeds, mustard seeds, and fenugreek seeds to a small pot or pan over medium heat and dry roast the whole spices for 2 minutes, or until the spices are slightly toasty and fragrant. Grind the spices (you can grind them so that they are coarse, finely ground, or somewhere in-between, it’s fine to leave some larger pieces).
- Add mustard oil to a saucepan over medium-high heat and cook for 4-5 minutes, or until you see the oil begin to smoke (you’ll want to turn the stove off as soon as the oil starts to smoke, otherwise your smoke alarm will go off – ask me how I know).
- Wait a couple of minutes for the oil to cool down a bit, then add the chilies, freshly ground spices, salt, turmeric to the pot and mix well. Wait 10 minutes, then stir in the lemon juice.
- Once the mixture has cooled completely, pour it into a dry glass jar.
- Place the jar by a window so that it gets sunlight and let it sit for at least 3-4 days before eating. Shake it once a day so the oil coats all the chillis.
- Store the achar on the counter for up to a month (shaking it every other day) or in the fridge for up to six months.
In the directions, I say that you can store achar in the fridge for up to six months but I’ve kept some jars of achar in my fridge for years.
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