100gm fresh long thick green chillies
1\2-tbsp turmeric powder
25gm crush mustard seeds
2-tbsp mustard oil
Salt to taste
Step 1: Wash the green chillies and dry towel to absorb all the moisture. Cut these chillies in to long slices.
Step 2: Take one-fourth of the total quantity of the chillies and grind these to a coarse paste.
Step 3: Grind the mustard seeds into the mixer. I use this ready made crush mustard seeds.
Step 4: Heat the oil till smoking and law the flame and add long cut chillies in it.
Step 5: Mix green chilli paste, salt, crush mustard seeds and turmeric powder in it. Mix well so that the chillies get coated with the oil and masalas.
Step 6: Turn off the flame and place in a serving plate.
Step 7: You also use as instant but you add one tbsp lemon juice for more taste.
If you like to store this dish for some times then..........
Take clean glass jars and place the achaar in the jar. Close the lid of the jar and shake the bottle gently. Leave in the sun for atleast 2-3 dyas till the chillies are just about tender. Care should be taken to take out the achaar for use only a little at a time.