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    Whisk Affair » Recipes » Pickle Recipes » Chilli Pickle

    Published: May 12, 2020 | Last Updated On: Apr 22, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Chilli Pickle

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    Jump to Recipe

    Spicy, tangy, and loaded with flavor, Green Chilli Pickle or Hari Mirch ka Achar is a delicious North Indian style pickle recipe where fresh green chilies are pickled with mustard seeds and lemon juice. This pickle goes very well with any Indian meals. Here is my mother’s recipe for how to make it.

    Here are some more Pickle Recipes, that you can make at home – Hing Ka Achar, Nimboo Mirch Ka Achar, Kerala Style Mango Pickle, Avakaya Pachadi and Allam Avakaya.

    Green chilli pickle served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • Step by Step Recipe
    • Variations 
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • Recipe Card

    About This Recipe

    Green Chilli Pickle is an Indian style pickle made using fresh green chillies and spices.

    Unlike mangoes that are explicitly available only during summer, there are some achar or pickles like Gajar, Gobhi Aur Shalgam Ka Achar that you can make any time you want!

    But out of all, I like nibbling on Hari Mirch Ka Achar Recipe or Green Chilli Pickle Recipe the most!

    This pickle is made using fresh, green chillies, mustard seeds, mustard oil, and salt. In order to make it slightly tangy and colorful, lemon juice and turmeric powder are added to it respectively.

    If you’re one who likes to have a touch of spice in the form of pickled goodness with your meal or if you are regularly reaching out for those achars, then this Rajasthani Achar recipe is a must-try.

    Savor it with piping hot Pudina Laccha Parathas or relish it with rice, curries; Hari Mirch Ka Achar Recipe is surely going to tickle your taste buds.

    Ingredients

    Green chilli pickle ingredients

    Green Chillies – Use medium hot chilies to make this pickle. If the chilies are too hot, you can remove the seeds.

    Mustard Oil – Traditional North Indian style pickles are made in mustard oil but you can definitely use other oil like olive oil, sunflower oil, sesame oil, or peanut oil.

    Spices – I have used black mustard seeds, salt, and turmeric powder in this recipe.

    Lime Juice – It ad a nice tang to the recipe and also help in preservation.

    Step by Step Recipe

    Wash the chilies and wipe them using a cotton cloth. Cut them into 2-3 pieces.

    Chillies cut into pieces.

    Grind mustard seeds in a blender to make a coarse powder.

    Ground mustard seeds.

    Mix ground mustard seeds, salt, turmeric powder and ½ cup mustard oil in a bowl.

    Ground mustard seeds, salt, turmeric powder and ½ cup mustard oil added in a bowl.

    Mix this masala with the chilies. Add lime juice in the bowl and mix well with chilies.

    Chillies mixed with masala.

    Cover the bowl with a cotton cloth. Leave the pickle in the bowl for 2-3 days so that the excess water evaporates.

    Bowl covered with a cotton cloth.

    Fill the pickle in clean glass jars.

    Pickle filled in glass jar.

    Heat ½ cup mustard oil in a pan till it starts to fume. Remove from heat and cool slightly.

    Hot mustard oil.

    Pour the oil in the jar so that the pickle is covered with oil. Keep the jar in sunlight for 3-4 days. The pickle is now ready to use.

    Oil poured over the pickle.

    Variations 

    Add raw mango or lemon to this pickle to make a different variation. You can also add garlic cloves or chopped ginger or fresh turmeric to this pickle.

    You can even stuff the mustard masala inside the green chilies, rather than mixing it with the chopped green chillies. This is popularly known as Bharwa Mirch Ka Achaar.

    Frequently Asked Questions

    What if I don’t have sunlight?

    Pickling requires good sunlight as it cooks the pickle with its heat and also make sure it doesn’t spoil.

    But if you don’t have enough sunlight where you live, fret not! You can still make a very good pickle.

    Make sure to mix the pickle twice daily with a very clean spoon. The process will take a few more days as compared to when pickle is kept in sunlight.

    Which kind of chillies can be used to make this pickle?

    You can use any kind of chilies to make this pickle. I personally like medium hot chilies. You can also use red chilies to make it.

    Can I use any other oil apart from Mustard oil to make it?

    Mustard oil is traditionally used to make pickles in North India. But you can definitely go ahead and use olive oil or vegetable oil.

    Serving Suggestions

    This tangy spicy Green Chilli Pickle makes any simple Indian meal even tastier. Serve it with simple everyday combinations such as Dal-Rice, South Indian Curd Rice, Veg Pulao and even with Roti-Sabzi and Dal.

    They also go well with Stuffed Parathas, Plain Parathas and Theplas. I also like to eat it with my Gujarati snack, Khakra.

    Storage Suggestions

    Store this pickle in a clean jar, keep it near sunlight, shake it well after every 15 days and it is going to remain fresh for more than a year.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Hari Mirch Ka Achar or Green Chilli Pickle  is a delicious North Indian style pickle recipe where fresh green chillies are pickled with mustard seeds and lemon juice. This pickle goes very well with any Indian meals. Here is my mother's recipe of how to make it.

    Chilli Pickle Recipe

    Hari Mirch Ka Achar Recipe or Green Chilli Pickle Recipe goes very well with Indian meals. Here is my mother’s recipe to make this pickle.
    4.14 from 30 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 20 servings
    Calories: 49kcal
    Author: Neha Mathur

    Ingredients 

    • 500 g Green Chillies
    • ½ cup Mustard Seeds
    • ¼ cup Salt
    • 2 teaspoon Turmeric Powder
    • ½ cup Lime Juice
    • 2 cups Mustard Oil
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Wash the chilies and wipe them using a cotton cloth.
    • Cut them into 2-3 pieces.
    • Grind mustard seeds in a blender to make a coarse powder.
    • Mix ground mustard seeds, salt, turmeric powder and ½ cup mustard oil in a bowl.
    • Mix this masala with chillies.
    • Add lime juice in the bowl and mix well with chilies.
    • Cover the bowl with a cotton cloth.
    • Leave the pickle in the bowl for 2-3 days so that the excess water evaporates.
    • Fill the pickle in clean glass jars.
    • Heat the remaining mustard oil in a pan till it starts to fume.
    • Remove from heat and cool slightly.
    • Pour the oil in the jar so that the pickle is covered with oil.
    • Keep the jar in sunlight for 3-4 days.
    • The pickle is now ready to use.
    • This pickle can be stored for 3-4 months in a cool and dry place.
    • Keep shaking the pickle after every 30 days.

    Notes

    The glass should be clean and free of any moisture.
    Use clean hands to make the pickle.
    Wipe the chilies well with a kitchen towel before pickling them. The best way to get rid of the moisture is to leave them overnight spread on a cloth.
    Wear gloves while cutting the chilies and pickling them. My palms burn later if I  don’t put the gloves on while cutting the chilies.

    Nutrition

    Calories: 49kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Sodium: 1498mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin C: 5.7mg | Calcium: 12mg | Iron: 0.5mg
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    More Best Pickle Recipes

    • Galgal Ka Achar is a Uttarakhand style pickle made using hill lemons. It is very popular in the Kumaon region of Uttarakhand. Here is how to make it.
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    • Mirchi Ke Tipore is an instant green chili pickle popular in Rajasthani households. It is hot, spicy, tangy, and super addictive! Here is how to make it.
      Hari Mirchi Ke Tipore (Rajasthani Green Chilli Pickle)
    • Elumichai Oorugai is an instant lemon pickle from the southern part of India. It is sweet, tangy and will definitely tickle your taste buds with its incredible taste. Here is how to make it.
      Elumichai Oorugai (Tamil Nadu Style Instant Lime Pickle)
    • Starfruit Pickle (Kamrak Ka Achar) is a different and unique Indian pickle recipe that you need to try this summer! It is just like your green mango pickle, but with the goodness of starfruit. It is easy, addictive, and requires a few basic pantry ingredients (vegan, can be easily made gluten-free).
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Andrea Mehrer

      November 09, 2017 at 11:55 pm

      Please what kind of chili can you use that is not so spicy?
      Thank You!

      Reply
      • Neha Mathur

        November 14, 2017 at 3:24 am

        Any green chilli is fine for this recipe.

        Reply
    2. Vipina

      January 08, 2018 at 3:41 pm

      What oil can be used other than mustard oil?

      Reply
      • Neha Mathur

        January 09, 2018 at 5:43 am

        You ca use vegetable oil or even olive oil but Mustard Oil is traditionally used in Indian pickles and it gives a peculiar flavour to the pickles.

        Reply
    3. Health Diva

      February 16, 2018 at 11:39 am

      5 stars
      Thank You for the recipe. I made the pickle but didn’t keep it in the bowl for a few days. Will definitely do it this time, so that it will last longer. Thanks for the sunlight tip as well. Also, can I decrease the amount of oil in the pickle?

      Reply
      • Neha Mathur

        February 16, 2018 at 2:34 pm

        Thnx for trying the recipe. Pickles are tricky because they are supposed to be kept for long time. Soaking them with oil aids in this process and there is less chance of them getting spoiled. So I recommend that you use the same amount of oil 🙂

        Reply
        • Dilhara

          May 28, 2020 at 2:45 am

          Hi
          Would love to try this out. Need to clarify
          * Can I use vegetable oil as mustard oil is not freely available
          * If I am to make a larger quantity, firstly I leave the bowl of pickle for 3-4 days and thereafter once I bottle them I pour in the heated oil into the individual bottles right?

          Reply
          • Neha Mathur

            May 28, 2020 at 2:55 am

            Yes, you can use vegetable oil and second point is also correct.

            Reply
    4. Soumya

      February 07, 2019 at 9:40 am

      We use sesame oil in south india for pickles. Can i use sesame oil in this recipe too?

      Reply
      • Neha Mathur

        February 07, 2019 at 4:10 pm

        You can use, but the taste will be quite different.

        Reply
    5. Maya

      February 11, 2020 at 5:22 am

      Hi Neha , should the bowl with the pickle
      be kept in sunlight too ? Also, ones in the jar, could I refrigerate it ? Really looking fwd to trying this recipe . Thanks !

      Reply
      • Neha Mathur

        February 17, 2020 at 3:12 am

        Replied to your comment above 🙂

        Reply
    6. Maya

      February 11, 2020 at 5:41 am

      Hi Neha, was wondering if the bowl
      should be kept in sunlight as well ?
      Also, can this pickle be refrigerated
      ones bottled ? Would love to try this. Thanks .

      Reply
      • Neha Mathur

        February 17, 2020 at 3:11 am

        The bowl must be clean and dry. You can keep it in sun to dry, that’s it. This pickle stays good outside for almost a year, so no need to refrigerate.

        Reply
    7. Dilhara

      May 28, 2020 at 2:57 am

      Also can I use lime juice instead of lemon juice?

      Reply
      • Neha Mathur

        May 28, 2020 at 10:39 am

        Yes sure, you can.

        Reply
    8. ShankyKanmani

      July 14, 2020 at 4:03 pm

      Hi there.. for the 3 days drying under th sunlight, do we leave th bottle opened? thx!

      Reply
      • Neha Mathur

        July 15, 2020 at 5:47 am

        The bottle should be slightly open for the gases to escape. You can cover the bottle with a muslin cloth if you wish to.

        Reply
    9. Aditi

      August 01, 2020 at 11:48 pm

      Hi Neha,
      Thanks for the recipe. What can be done if a little more salt is added by mistake. How do I rectify it?

      Reply
      • Neha Mathur

        August 02, 2020 at 1:11 pm

        In a pickle, it is very difficult.

        Reply
    10. John Sheehan

      September 05, 2020 at 10:24 pm

      Thanks for this recipe , i made it with green and red chillies as I had both . With the red chilli pickle I blended to a paste and with the green left it chunky thinking the red would be a hotter pickle but to my surprise the green is hotter . I and my friends are loving it thank you .

      Reply
      • Neha Mathur

        September 11, 2020 at 4:48 am

        Good to know!

        Reply
    11. Usman

      September 28, 2020 at 5:52 am

      Hi. Can I use the chilli pickle without keeping into sunlight and can I store the same for a long time?

      Reply
      • Neha Mathur

        September 28, 2020 at 3:47 pm

        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.

        Reply
    12. Heidi

      April 20, 2021 at 3:03 am

      I don’t understand this bit: « Keep the jar in sunlight every 30 days and keep shaking the pickle after every 30 days. »

      Are you saying we should take this out and leave it in the sun once it has been made, and presumably stored in the fridge?

      I have seen a recipe where chillies are coated with salt and turmeric then left in the sun for three days prior to being processed with the spices and oil. Do you have something similar?

      Reply
      • Neha Mathur

        April 22, 2021 at 7:37 am

        Sorry for the typo Heidi. I have corrected the post.

        Reply
    13. Preeti Bhardwaj

      July 12, 2022 at 1:23 pm

      5 stars
      One of the best and quickest recipe I’ve come across. Thanks for posting detailed and to the point recipe!!

      Reply

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