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Ainoha Sistek
Khatta meetha mirch ka achar is one of those quick fix culinary treats to perk up your spirit on a dull and uninspiring day. It is all about a balance of flavors in this pickle. It has a distinctly tangy flavor with pronounced sweet notes and a subtle whisper of spice. You can eat it with chapati, paratha, stuffed parathas like aloo paratha, phulka and tea time snacks like mathri.
It all depends on the variety of green chilies you use while making khatta meetha mirch ka achar recipe. Choose fresh, plump green chilies with no bruises. Choose green chilies that have moderate heat like Bhavnagri or Athana varieties. Do not use the thin, dark green variety which usually is very hot.
Mustard oil is best for this pickle but you can use any cooking oil except olive oil.
Tamarind and jaggery are essential ingredients. The green chilies need to simmer in a mixture of spiced tamarind and melted jaggery which elevates the flavor of the green chilies. As the green chilli pickle cools and rests for a couple of hours, the flavors develop.
All you pickle lovers out there, trust me and give this khatta meetha mirch ka achar a try and come back to thank me. I am so sure you will love it. Vegans, you should give it a try. If you do, please share your feedback and pictures of the sweet and sour green chilli pickle in the blog comments or on social media. Would love to see them. You will find me on Pinterest, Facebook, Twitter, Google Plus and Instagram.
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