This Simple Green Chili Achard Recipe, or achard piments, is straightforward and comes together quickly. You can dress it up and make it yours. This recipe calls for freshly ground achard masala paste which results in an addictive achard piments that you will want to put on everything!
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What is green chili achard?
Green chili achard is a beloved condiment that is indispensable in Mauritian dishes. We put in on, and in, everything from dholl puris and dals to briani. It basically calls for the same ingredients as vegetable achard and vindaye. So whenever I make vegetable achard, I make this too. It just takes an additional 10 minutes, if even.
I use green Thai chilis, also called bird’s eye chilis, but any type of green chilis works fine.
My version
My version of achard piments is intentionally very simple, comes together in no time and yet, is layered with flavors. However, you will need the achard masala paste prior to starting this recipe if you would like the traditional touch. If you would prefer an even simpler spicy condiment that does not require the masala paste, please check out my basic mazavaroo chili paste recipe.
Green chili achard can contain any number of the following ingredients: tamarind, white vinegar, lemon, lime, garlic and ginger. Feel free to add any of these ingredients to your achard if you have them on hand. I keep mine basic because it is quicker to put together and I can make the green chili peppers the star.
To make this Green Chili Achard recipe, please refer to the Achard Masala Paste Recipe first.
Reasons to love this recipe
- Quick and easy: If you have the achard masala paste on hand, you can make this in about 10-15 minutes including prep time.
- Simple ingredients: You probably have all the spices in your pantry already. Green chilis are the only fresh ingredient required.
- Keeps for a long time: It will keep in the fridge for weeks, and even months if you decide to add vinegar.
- Vegan: This recipe does not contain any animal product.
Recipe ingredients
You’ll need the following ingredients to make this Green Chili Achard.
Ingredients, additions and swaps
- Add acid: To mix it up, I sometimes add white vinegar, lemon juice or lime juice to my achard. For a bit of tang, add one to two teaspoons of your preferred acid at the same time you add the spices. Acid, especially vinegar, also preserves the achard for longer too.
- Tamarind juice or paste: It adds another layer of flavor to the achard. Mix a half teaspoon of tamarind paste with a half teaspoon of water, add the mix at the same you add the spices.
- Garlic: Sliced garlic is a favorite addition of mine and goes beautifully with this achard. One to two cloves worth can be added with the mustard seeds once the oil is hot.
- Ginger: You will find a lot of achard recipes call for the addition of ginger but I prefer to omit it. You can add a half teaspoon of minced ginger at the same time you add the mustard seeds.
Storage
Wait for the green chili achard to cool down completely before transferring it to a jar. This prevents condensation and thus extends the life of the achard. You can store this achard piments in the fridge for several weeks.
To keep it for longer, I recommend sterilizing the jar and topping it with vegetable oil. Do not use olive oil as it will impart an undesired flavor. Use a neutral vegetable oil or mustard oil. You can also add white vinegar to the achard to extend its freshness.
Frequently Asked Questions
You will need a mortar and pestle and a high-powered blender, like Vitamix or Ninja, to make the achard masala paste used in this recipe but this recipe itself does not need any special equipment if you already have the paste ready.
You should have almost everything on hand.
Yes, this recipe calls for Thai chilis so it can be quite lethal if used in large amounts. To make a milder version, use jalapenos or the long and slender Indian chilis. I have used jalapenos with great results.
Green chili achard freezes pretty well. You might lose a little bit of texture if you decide to go that route. The good news is that you can keep in the fridge for several months.
Simple Green Chili Achard
Ingredients
- 4 tablespoons vegetable oil I used avocado oil
- 1 tablespoon mustard oil or use more vegetable oil
- ½ teaspoon mustard seeds brown or black
- 3 tablespoons achard masala paste
- 2 tablespoons water
- 1 cup green Thai chilis chopped, 80 g, 2.8 oz
- ½ teaspoon salt
Instructions
- Heat vegetable and mustard oils in a medium to large pan on medium heat. I like to use a cast iron pan but any pan is fine.
- When the oil is hot, add mustard seeds. You know the oil is hot when it is shimmering. If the oil is smoking, it is too hot and this will burn the mustard seeds. Pan cook for about 1 minute. If the mustard seeds are burned, the end result will be bitter. Solution: If the oil is too hot, turn off the heat and remove the pan from the stove top and wait for it to cool down a little then repeat step 2.
- Add the achard masala paste along with 1-2 tablespoons of water. Stir everything with a wooden spoon to mix well. Cook until the water evaporates and the masala becomes fragrant, about 2-4 minutes. The addition of water is important. It ensures that the spices do not burn and turn bitter. Scrape off the spices from the bottom of the pan if they seem to be sticking to it.
- Add the chopped green Thai chilies and cook until the chilies are just cooked, about 4-5 minutes. Add the salt and mix everything evenly. Make sure your spices do not stick to the pan. Scrape off the spices from the bottom of the pan if they seem to stick to it. Adjust spices or the salt level if needed.
- Let the achard cool down completely before transferring it into a container. It will keep for weeks in the fridge, and even longer if you top it with vegetable or mustard oil.
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