Green Chilli Pickle Recipe (Hari Mirch Ka Achar)
Spicy, tangy, and loaded with flavor, Green Chilli Pickle (Hari Mirch ka Achar) is a delicious North Indian-style pickle recipe in which fresh green chilies are pickled with mustard seeds and lime juice. Here is my mother’s recipe to make it.
Here are some more Indian pickle recipes that you can make at home: Kerala Style Instant Mango Pickle, Gajar Gobhi Shalgam Achar, and Starfruit Pickle.
My Nani’s house had an almira dedicated to pickles. In that almira, there were large ceramic jars (barni) full of at least 10-12 different kinds of pickles. The popular ones included mango, lime, chili, and some exotic ones like jackfruit, garlic, starfruit, etc.
For the longest time, I never cared to learn how to make pickles because my mom always made them for me. But when I started to blog, I also wanted to document her amazing recipes. So, a few years back, I asked her to make the pickles when I was there.
Here is her world-famous green chili pickle recipe.
About Green Chilli Pickle
This Green Chilli Pickle (Hari Mirch Ka Achar) is a North Indian-style pickle made using fresh green chilies and spices.
It pairs well with Indian food like dal rice, roti sabji, kadhi chawal, or paratha. This chilli pickle can be stored for up to a year at room temperature in a cool and dry place.
Each house has a different recipe for making chili pickles. In this post, I am sharing my mom’s recipe, which she has been making for years.
Ingredients
You can find all the ingredients to make this Indian green chilli pickle at an Indian grocery store.
Green Chillies – You can use any variety of fresh green chillies to make this pickle. I like medium-hot Indian chilies. You can also use red chili peppers, jalapeno peppers, serrano peppers, etc. Keep in mind that the chilies lose some heat once they are pickled.
Mustard Oil – Traditional North Indian-style pickles are made in mustard oil, which gives them a peculiar taste. But if mustard oil is not easily available, you can also use olive oil, sunflower oil, vegetable oil, sesame oil, or peanut oil.
Spices – You will need brown mustard seeds, salt, and turmeric powder to make this mirchi ka achar recipe.
Freshly squeezed lime juice adds a nice tang to the recipe and helps preserve it. You can replace lime juice with lemon juice.
To make a variation of this hari mirch ka achar recipe, you can blend 1 teaspoon fenugreek seeds (methi dana) and 1 tablespoon fennel seeds (saunf) along with mustard seeds.
How To Make Hari Mirch Ka Achar – Step By Step
Step 1: Wash 1 pound (500 g) green chilies and wipe each using a cotton cloth. You can also spread the washed chilies on a kitchen towel and air dry for 3-4 hours. The idea is to remove any moisture on them, as it may spoil the pickle.
Step 2: Cut the chilies into ½-inch long pieces and discard the stalks.
Step 3: Grind ½ cup brown mustard seeds in a grinder to make a coarse powder.
Step 4: Mix the following ingredients in a bowl.
- ground mustard seeds
- ¼ cup salt
- 2 teaspoon turmeric powder
- ½ cup mustard oil
Step 5: Add chopped green chilies and ½ cup lime juice to the bowl and mix well.
Step 6: Transfer the pickle to a clean glass jar. Cover the jar with a cotton cloth and secure it with a rubber band or twine.
Step 7: Keep the jar on the kitchen counter. Leave the pickle in the jar for 2-3 days so that the excess moisture evaporates.
Step 8: Heat 1 and ½ cups of mustard oil in a pan over high heat until it fumes. Remove the pan from the heat and cool the oil slightly.
Step 9: Pour the oil into the jar over the pickle so the pickle is covered with oil.
Step 10: Secure the lid of the jar. Keep the jar in strong sunlight for 3-4 days. Bring the jar inside at night and put it back in the sun during the day.
The pickle is now ready to use. You can store it in a cool and dry place for up to a year.
Variations
Add chopped or grated raw mango or lime cubes to this green chilli pickle recipe to make a different variation.
Add garlic cloves, chopped ginger, or fresh turmeric to this pickle.
Frequently Asked Questions
Pickling requires good sunlight because it cooks the pickle with heat, ensuring it doesn’t spoil. But if you don’t have enough sunlight where you live, fret not! You can still make a delicious pickle.
Keep the jar in a dry place, preferably on a windowsill. Mix the pickle twice daily for 15-20 days with a clean spoon. The pickle will take longer to make than when kept in sunlight.
Mix the chopped green chilies, lime juice, and 1 cup of readymade pickle masala powder in a bowl and transfer the mixture to a clean glass jar. Then, follow the recipe as mentioned on the recipe card. You can also use my homemade Achari Masala.
No, if made and handled with care, this pickle will stay good at room temperature for upto a year. Moisture is the enemy of pickles. So ensure to use a clean and dry spoon when taking it out. Your hands should also be clean and dry.
Yes, it is advisable. Mustard oil has a sharp, pungent taste, and when you heat it, some of the sharpness is mellowed down. Heating also eliminated any moisture in the oil, ensuring a long shelf life for the pickle.
Pro Tips By Neha
Use clean and dry hands, knives, and bowls to make the pickle. Any moisture is not good for its shelf life.
Use a clean and dry spoon to take out the pickle.
Wear gloves if your hands burn while handling chilies.
Use a glass or a ceramic jar instead of a plastic one to store the pickles, as the plastic may react with the acidity and be harmful.
Shaking the pickle once for the first 5-6 days is important for proper pickling. Do not skip it.
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Green Chilli Pickle Recipe (Hari Mirch Ka Achar)
Ingredients
- 1 pound green chilies (500 g)
- ½ cup brown mustard seeds
- ¼ cup salt
- 2 teaspoons turmeric powder
- ½ cup lime juice
- 2 cups mustard oil
Instructions
- Wash chilies and wipe each using a cotton cloth. You can also spread the washed chilies on a kitchen towel and air-dry for 3-4 hours. The idea is to remove any moisture on them, as it may spoil the pickle.
- Cut them into ½-inch long pieces and discard the stalks.
- Grind mustard seeds in a grinder to make a coarse powder.
- Mix ground mustard seeds, salt, turmeric powder, and ½ cup mustard oil in a bowl.
- Add chilies and lime juice to the bowl and mix well.
- Transfer the pickle to a clean glass jar.
- Cover the jar with a cotton cloth and secure it with a rubber band or a twine.
- Keep the jar on the kitchen counter. Leave the pickle in the jar for 2-3 days so that the excess moisture evaporates.
- Heat 1 and ½ cups of mustard oil in a pan over high heat until it fumes. Remove from heat and cool slightly.
- Pour the oil into the jar so the pickle is covered with oil.
- Secure the lid of the jar. Keep the jar in strong sunlight for 3-4 days. Bring the jar inside at night and put it back in the sun during the day.
- You can store it in a cool and dry place for up to a year.
you mention one cup of pickle masala powder, how many ml is that or is it equivalent to a tea cup
It’s one standard cup measure.
can I store the chilli pickle in the fridge
Yes, sure. You can once it is ready.
can you use any other oil like veg or sesame oil?
Could we keep it in an oven if no bright sun.
You can use light olive oil. Don’t keep in the oven. Keep the jar in a dry place, preferably on a windowsill. Mix the pickle twice daily for 15-20 days with a clean spoon. The pickle will take longer to make than when kept in sunlight.
Can i use any other oil in place of mustard oil?
Yes Yamini, try light olive oil.
Hi, I HAVE PICKLING MASALA WHICH I WAS GOING TO USE FOR MANGO PICKLE. CAN I USE THIS MASALA FOR CHILIES
Yes sure, you can.
One of the best and quickest recipe I’ve come across. Thanks for posting detailed and to the point recipe!!
Hi. Can I use the chilli pickle without keeping into sunlight and can I store the same for a long time?
Keeping the pickle in the sun fastens the fermentation process. You can keep it in shade but make sure to mix it a few times. Once ready, it should be kept in a cool and dry place.