Fry Green chilli Achaar / Spicy Achaar of Mustard Seeds

Spicy Achaar……………
Ingredients:
100gm fresh long thick green chillies
1\2-tbsp turmeric powder
25gm crush mustard seeds
2-tbsp mustard oil
Salt to taste

Method:
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.

This is my contribution for the event Think Spice…Think Mustard Seeds…..This beautiful events organized by Sunitas from sunitabhuyan.blogspot.com

Note:
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.

Green Chilli Pickle

Ingredients:
250gm green chillies,
4-5 tbsp mustard seed powder,
5-tbsp lemon juice,
2-tbsp haldi powder,
2-tbsp oil,
Salt to taste. Method:
Step 1: Wash the green chillies and cut off the tops.
Step 1: Remove the stalks of the green chillies and cut in to long thin pieces.
Step 2: Heat the oil till smoking; add the mustard seed powder and haldi powder in it.
Step 3: Cool to room temperature and add lemon juice.
Step 4: Then add chopped green chillies and salt.
Step 6: Mix well so that the chillies get coated with the masalas.Step 7: Clean glass jars and place the green chillies in the jar.

Benefits:
· An excellent source of beta-carotene and vitamin C.
· May help relieve nasal congestion.
· May help prevent blood clots that can lead to a heart attack or stroke.

Drawbacks:
· Require careful handling during preparation to prevent irritation of the skin and eyes.
· May irritate hemorrhoids in susceptible people.

The following is a description of a selection of popular peppers from the mildest to the hottest from book of Reader’s Digest.

MILD TO MODERATELY HOT:
· Anaheim: These long, slender red or green chillies are among the most popular in North America.
· Ancho: These dark red, heart-shaped peppers are usually dried.
· Cherry: These small, round red chillies are often pickled.
· Poblano: Green chillies with a small, tapered shape; they are usually roasted, and may be stuffed or added to a variety of dishes.
HOT:
· Cascabel: These round red or green chillies are usually dried.
VERY HOT:
· Cayenne: These long red chillies are dried and often ground into a hot pepper spices.
· Habanero or Scotch Bonnet: Shaped like red, yellow, or orange lanterns, these are considered the hottest of cultivated chilles.
· Jalapeno: These tapered green or red chillies are sold fresh, canned, or pickled.
· Serrano: These small, bullet-shaped green or red chillies are often used in hot salsas.