Green Chilli Pickle (Hari Mirch Ka Achar)

4.14 from 30 votes

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.

You can make more pickle recipes at home: Nimboo Mirch Ka Achar, Kerala Style Instant Mango Pickle, Gajar Gobhi Shalgam Achar, and Starfruit Pickle.

Green chilli pickle served in a bowl.
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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.

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 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

Green Chillies – You can use any green chilies to make this pickle. I like medium-hot Indian chilies. You can also use red chili peppers, jalapenos, serrano peppers, etc.

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

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

Freshly squeezed lime juice adds a nice tang to the recipe and helps preserve it.

How To Make Green Chilli Pickle

Wash 1 pound (500 g) green chilies and wipe each using a cotton cloth. Cut them into 2-3 pieces, discard the stalks.

Grind ½ cup brown mustard seeds in a grinder to make a coarse powder.

Ground mustard seeds.

Mix the following ingredients in a bowl.

  • ground mustard seeds
  • ¼ cup salt
  • 2 teaspoon turmeric powder
  • ½ cup mustard oil
Ground mustard seeds, salt, and turmeric powder mixed in a bowl.
Some of the mustard oil mixed with the spices.

Add chilies and ½ cup lime juice to the bowl and mix well.

Green chilies and lime juice mixed with the masala.

Fill the pickle in a clean glass jar. Cover the jar with a cotton cloth and secure it with a rubber band or a twine.

Leave the pickle in the jar for 2-3 days so that the excess moisture evaporates.

Pickle filled in a glass jar.
Jar covered with a cloth.

Heat 1 and ½ cups of mustard oil in a pan over high heat until it fumes. Remove from heat and cool slightly.

Mustard oil heating in a pan.

Pour the oil into the jar so the pickle is covered. Secure the lid. Keep the jar in sunlight for 3-4 days. The pickle is now ready to use. You can store it in a cool and dry place for up to a year.

Oil poured over the green chilli pickle.

Variations 

Add chopped raw mango or lime cubes to this pickle to make a different variation.

Add garlic cloves, chopped ginger, or fresh turmeric to this pickle.

Frequently Asked Questions

What if I don’t have sunlight?

Pickling requires good sunlight as it cooks the pickle with heat and ensures it doesn’t spoil.

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

Mix the pickle twice daily for 15-20 days with a clean spoon. The process will take longer than when the pickle is kept in sunlight.

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.

Wear gloves if your hands burn while handling chilies.

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Spicy, tangy, and loaded with flavor, Green Chilli Pickle (Hari Mirch ka Achar) is a delicious North Indian style pickle recipe where fresh green chilies are pickled with mustard seeds and lime juice. Here is my mother's recipe (vegan, gluten-free).
4.14 from 30 votes

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 where fresh green chilies are pickled with mustard seeds and lime juice. Here is my mother's recipe.
Prep: 10 minutes
Cook: 10 minutes
Resting Time: 2 days
Total: 2 days 20 minutes
Servings: 20 servings

Ingredients 

  • 1 pound green chilies (500 g)
  • ½ cup brown mustard seeds
  • ¼ cup salt
  • 2 teaspoon turmeric powder
  • ½ cup lime juice
  • 2 cups mustard oil
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Instructions 

  • Wash chilies and wipe each using a cotton cloth. Cut them into 2-3 pieces, 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.
  • Fill the pickle in a clean glass jar.
  • Cover the jar with a cotton cloth and secure it with a rubber band or a twine.
  • 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. Secure the lid. Keep the jar in sunlight for 3-4 days. The pickle is now ready to use. You can store it in a cool and dry place for up to a year.

Notes

Use clean and dry hands, knives, and bowls to make the pickle. Any moisture is not good for its shelf life.
Wear gloves if your hands burn while handling 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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26 Comments

  1. 5 stars
    One of the best and quickest recipe I’ve come across. Thanks for posting detailed and to the point recipe!!

    1. 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.