Shimi Ka Achar – Spicy Pickled String Beans
- Total Time: 14 minutes
- Yield: 4 servings 1x
Description
This spicy pickled string bean recipe features mustard oil for a pungent flavor, combined with ground spices, fresh onion, and lemon for a tangy, crunchy delight.
Ingredients
- 1/2 lb (225 g) green string beans, stems removed
- 1 1/2 tbsp mustard oil
- 1/4 white or yellow onion, cut into ringlets
- 1 tsp coriander powder
- 1/4 tsp chili powder
- 1/3 tsp turmeric
- 1/2 tsp salt
- Juice of 1 lemon
Instructions
- Wash the string beans thoroughly and remove the stems.
- Bring a pot of water to a boil. Add the string beans and cook for 4 minutes, or until they are bright green and still crunchy.
- Immediately transfer the beans to a bowl of ice water to stop the cooking process. Let them sit for 5 minutes, then drain and set aside.
- In a large mixing bowl, combine mustard oil, coriander powder, chili powder, turmeric, and salt. Mix well.
- Add the onion ringlets to the spice mixture and toss to coat.
- Add the drained string beans to the bowl and mix until the beans are evenly coated with the spices and onions.
- Squeeze the juice of one lemon over the mixture and toss again to combine.
- Transfer the pickled beans to a jar or airtight container and let them marinate in the refrigerator for at least 2 hours before serving.
Notes
- For a milder pickle, reduce the chili powder.
- Store the pickled beans in an airtight container in the refrigerator for up to one week.
- These pickles pair well with rice dishes or as a tangy side to grilled meats.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 3
- Sodium: 200
- Fat: 3
- Carbohydrates: 7
- Fiber: 3
- Protein: 2
- Cholesterol: 0
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Frequently Asked Questions
Why does the recipe use mustard oil, and can I substitute another oil?
The excerpt notes that mustard oil is essential for the “really pungent flavor” that defines this achar (pickle). It has a sharp, almost horseradish-like edge that neutral oils lack. If mustard oil is hard to find, cold-pressed rapeseed oil is the closest substitute, though the flavor will be milder.
Why transfer the blanched beans to ice water immediately after boiling?
The recipe calls for boiling the beans for exactly 4 minutes until bright green and still crunchy, then immediately plunging them into ice water for 5 minutes. This stops the cooking and locks in the color and crunch that make the pickle texturally interesting — over-cooked beans would turn soft and mushy after marinating.
How long do these pickles keep, and what do they pair with?
The notes say to refrigerate in an airtight container for at least 2 hours before serving and that they keep for up to one week. The notes also suggest them as a side to rice dishes or alongside grilled meats. 
