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).
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 and can be stored for up to a year.
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.
This recipe is vegan and gluten-free. You can easily double or triple it too.
Here are some more pickle recipes that you can make at home
- Hing Ka Achar
- Nimboo Mirch Ka Achar
- Kerala Style Instant Mango Pickle
- Avakaya Pachadi
- Allam Avakaya
- Gajar Gobhi Shalgam Achar
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 black 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) 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
- ¼ cup salt
- 2 teaspoon turmeric powder
- ½ cup mustard oil
in a bowl.
Mix this masala with the chilies and ½ cup lime juice.
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 water 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. Keep the jar in sunlight for 3-4 days. The pickle is now ready to use.
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
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.
Serve green chilli pickle with everyday Indian food like dal rice or dal roti.
I also like to eat it with my Gujarati Khakhra or Namak Para as a snack.
This pickle can be stored in a cool and dry place for up to a year. Ensure that you use a clean spoon while taking it out.
Discard the pickle if you see fungus growing on top of it.
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Green Chilli Pickle Recipe (Hari Mirch Ka Achar)
- 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
- 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.
- Mix this masala with the chilies.
- Add lime juice to the bowl and mix well with chilies.
- 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 water 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. Keep the jar in sunlight for 3-4 days. The pickle is now ready to use.