“🔥 Bengali Chili Pickle Recipe | Bombai Morich Achar”🌶️🥵 #bangladeshifood#shorts #foryou
🥣 Recipe for Bombai Morich er Achar (Bengali Style Chili Pickle)
Ingredients:
• 100g Bombai Morich (hot green chilies, preferably small and spicy)
• 1/4 cup mustard seeds (yellow or black)
• 1/2 tsp fenugreek seeds (methi)
• 1/2 tsp turmeric powder
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp sugar (optional)
• 3–4 tbsp mustard oil (or as needed)
• 1 tbsp vinegar (optional, for longer shelf life)
• 2 cloves of garlic (optional, for added flavor)
Instructions:
1. Wash and dry the Bombai Morich thoroughly. Make sure there’s no moisture.
2. Slit each chili lengthwise without cutting it completely.
3. Dry roast mustard seeds and fenugreek seeds lightly. Let them cool, then grind them coarsely.
4. In a bowl, mix chilies with:
• Ground mustard and fenugreek,
• Turmeric powder,
• Salt, sugar (optional),
• Crushed garlic (if using).
5. Heat mustard oil until it starts smoking. Let it cool slightly.
6. Pour the warm oil over the chili mixture and mix well.
7. Add vinegar if using. Store in a clean, dry glass jar.
8. Let the achar sit in sunlight for 2–3 days to mature.
Storage:
Keeps for weeks if handled with dry utensils and stored in an airtight jar.
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