Khatti Meethi Mirch Achar

Khatti Meethi Mirch Achar
Course: Main Course
Cuisine: West Indian


  • 5-6 long chillies de-seeded
  • ½ cup mustard oil
  • 2 tsp cumin seeds
  • 2 tsp mustard seeds
  • ¼ cup vinegar
  • ¼ cup jaggery
  • 1 ½ tsp fenugreek leaves
  • 6 tsps tamarind pulp
  • 1 tsp asafoetida
  • 1 tsp turmeric powder


  • Chop the de-seeded chillies into large pieces and leave aside for later.
  • Heat some mustard oil in a pan and temper the mustard, black cumin and asafoetida. Add the chillies to the pan and give them a quick stir. Then take them off the heat and leave aside for later.
  • In another pan, melt the jaggery. Add the vinegar and tamarind pulp to it. Mix all the ingredients well and then leave aside to cool. 
  • Add it to the pan with the tempered spices and chillies. Mix all the ingredients well and transfer your Khatti Meethi Mirchi pickle into a glass jar. 

Preparation Time

Preparation Time
10 mins

Cooking Time

Cooking Time
10 mins

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