Shimi Ka Achar – Spicy Pickled String Beans
- Total Time: 14 minutes
- Yield: 4 servings
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?
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?
Boil the beans for exactly 4 minutes until bright green and still crunchy, then immediately plunge 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?
Refrigerate in an airtight container for at least 2 hours before serving — they keep for up to one week. I love them as a side to rice dishes or alongside grilled meats.
