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.
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.
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.
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 the chilies. 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 ½ cup 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.
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
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.
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.
Mustard oil is traditionally used to make pickles in North India. But you can definitely go ahead and use olive oil or vegetable oil.
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.
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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Chilli Pickle Recipe
- 500 g Green Chillies
- ½ cup Mustard Seeds
- ¼ cup Salt
- 2 teaspoon Turmeric Powder
- ½ cup Lime Juice
- 2 cups Mustard Oil
- 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.