My recipes typically fall within the medium heat range because that’s how I like my food. While it’s easy to increase the amount of cayenne or chilis in a dish to make it spicier, sometimes it’s nice to have a side of achar as a condiment because it adds a unique flavor to the meal as well as heat. After you make this green chilli pickle, let it sit for 3-4 days before eating it. Shake it once a day so that the oil coats all the chillis.

You can keep the achar on the counter for up to a month (shaking it every other day) or in the fridge for let’s say up to six months (though truthfully, I’ve kept some jars of achar in my fridge for years. I once saved a bit of my mom’s gobi, gajar, and shalgam achar for 2 years with hopes of one day recreating it through taste alone, only to have my dad finish it off during a visit, lol).

The photo below is what it looks like on the day you first make the pickle and the photo directly below that shows what it’ll look like after 3-4 weeks of sitting on the counter.