Simple Green Chili Achard
This Green Chili Achard comes together quickly and is very addictive. Use it in all your Indian or even Créole dishes.
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Servings: 16 servings
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.