Ingredients:

• Green chilies 250 gms
• Garlic cloves 125 gms
• Salt 1 tablespoon
• Cumin seeds 2 tablespoon
• Nigella seeds 1 tablespoon
• Fenugreek seeds 1 tablespoon
• Mustard seeds 1 & ½ tablespoon
• Fennel seeds 1 tablespoon
• Sugar 2-3 tablespoons
• Vinegar 2 cups
• Turmeric 1 teaspoon
• Ginger garlic paste 1 tablespoon
• Oil ½ cup

Preparation: 

1. Wash green chilies and garlic cloves, dry them properly.
2. Cut green chilies from center with the help of kitchen scissor.
3. Add garlic and salt in green chilies and give it a good mix and leave for half an hour.
4. In grinder add cumin seeds, nigella seeds, fenugreek seeds, mustard seeds, fennel seeds and sugar and grind it until all ingredients are crushed. Achar masala is ready. (Don’t make a fine powder)
5. In vinegar, add turmeric, ginger garlic paste and achar masala and mix well.
6. Heat oil in wok, add green chilies and garlic cloves (coated with salt), saute on high flame for 5 minutes.
7. Now add vinegar mixture and cook for 5-7 minutes until oil comes on surface.
8. Serve and enjoy.

Tips:

1. Instant pickle should be made in small batches. 1/2 kg or 1 kg maximum.
2. Pickle spice mix can be made in large quantity and saved for used whenever required.
3. You can store at room temperature or refrigerate.
4. Always use clean and dry jars.
5. Don’t use wet or used spoon.