Quick Onion and Green Chili Achar (Pickle)
This quick onion and green chili achar brings a sharp, spicy bite to everyday meals. Thinly sliced onion and lengthwise-cut Thai green chilies are warmed with five whole spices, then finished with vinegar or lemon juice. A short cooking time keeps the onion pleasantly crisp.
Why You’ll Love It
It uses pantry spices in place of a premixed panch phoron blend and comes together in about eight minutes. Serve a little alongside rice, dal, kebabs or paratha.
Quick Onion and Green Chili Achar (Pickle)
Ingredients
- 1 large onion, thinly sliced
- 5–6 Thai green chilies, cut lengthwise
- 2 tablespoons oil
- ⅛ teaspoon cumin seeds
- ⅛ teaspoon fennel seeds
- ⅛ teaspoon nigella seeds (kalonji)
- ⅛ teaspoon fenugreek seeds (methi)
- ⅛ teaspoon black mustard seeds
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric
- ½ teaspoon salt
- 1 teaspoon sugar
- 1½ tablespoons vinegar or lemon juice
Instructions
- Thinly slice the onion. Cut the Thai green chilies from stem to tip lengthwise, leaving the seeds in for a spicy achar.
- Heat the oil in a pan over medium heat. Add the cumin, fennel, nigella, fenugreek and mustard seeds. Let them crackle for 20–30 seconds, without burning the fenugreek.
- Add the onion and green chilies. Stir in the red chili powder, turmeric, salt and sugar. Cook for 2–3 minutes, stirring, until the onion softens slightly but keeps some crunch.
- Turn off the heat. Stir in the vinegar or lemon juice, then taste and adjust the seasoning. Serve as a tangy side.
Recipe Tips
Heat: Five or six Thai green chilies with their seeds make a hot achar. Remove some seeds if you prefer less heat.
Whole spices: The five ⅛-teaspoon measures stand in for panch phoron. Keep the heat moderate so the fenugreek does not turn bitter.
Texture: Cook the onion briefly so it softens a little while keeping its crunch.
Rate This Recipe
Tried this recipe? Leave a star rating and a short review.