Food & Drink Magazine

Easy Green Chili Pickle I Hari Mirch Ka Achar

By Anjana Chaturvedi @maayeka

Instant Green Chili Pickle – A tangy delicious and easy to make green chili pickle

Green Chili pickle is among the most popular pickles in India. It is easy to make and last quite long . You can make it as per your spice preference , can use spicy or very mild chilies to make this. You can choose Bhavnagri ,serrano or jalapeno peppers .Even fresh red chilies can be used in the same way to make red chili pickle. You can also add some sliced ginger in it. Green chili pickle can be made in numerous ways. Each region and family have their own recipe of making pickles. The basic recipe remains the same though, a good amount of salt is must to preserve the pickle. Mustard oil, mustard seeds , fennel seeds ,lemon juice is added in this pickle with few other ingredients’. I have also posted few other green chili recipes in my blog. This green chili is my family favorite pickle. I always make a fresh batch before the old stock gets over. This chili pickle jar is always kept on my dining table as everyone enjoyed it with meal. As the kids can’t handle too spicy chilies so I make this pickle with mild green chilies , you can choose as per your preference. After pickling the chilies do loose some heat. How to make Green Chili Pickle
  1. Making this green chili pickle is quite easy. First rinse the chilies well and wipe them with a cloth or dry them on a cloth under the fan.
  2. Remove the crown and chop into bite size round pieces or slice lengthwise.
  3. In a bowl mix chilies with salt and lemon juice and mix well.
  4. Now fill these chilies in a glass or ceramic jar , cover with the lid and keep aside overnight to marinate.
  5. Next day dry roast all the spices on low heat till fragrant, don’t over roast.
  6. Now coarsely crush the spices by pulsing.
  7. Take out the chilies in a bowl and add all the ground spices in the green chilies and mix well.
  8. Now fill the pickle in the glass jar.
  9. Heat mustard oil to smoking point and then let it come to room temperatures and then pour in the glass jar over the chilies.
  10. Let it keep covered for a day and then keep it in sunlight for 2-3 days if possible. it will be ready to use after 4 days .
  11. keep the pickle covered with oil if you want to store it at room temperature for long time else keep it refrigerated.

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Instant Green Chili Pickle

Instant Green Chili Pickle - A tangy delicious and easy to make green chili pickle Course accompaniment, Pickles/Achar, Preserve, Side DishCuisine North Indian Cuisine, Uttar Pradesh CuisineKeyword achar, chili pickle, Green chili pickle, hari mirch ka achar, Instant chili pickle, Instant green chili pickle, Mirch ka achar Prep Time 10 minutes minutesCook Time 2 minutes minutes Servings 1 jsr Author Anjana Chaturvedi


  • 500 gm Green Chillies / Hari Mirch
  • 1/2 cup Lemon Juice / Nimbu Ka Ras
  • 5 tbsp Salt / Namak
  • 3 tbsp Mustard Seeds / Rai *
  • 4 tbsp Fennel Seeds / Saunf
  • 2 tsp Fenugreek Seeds / Methidana
  • 1.5 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Asafoetida / Hing powder
  • 300 ml Mustard Oil / Sarso ka tel
  • 1 tbsp Cumin Seeds / Sabut Jeera
  • 1 tbsp Coriander Seeds / Sabut Dhaniya
  • 50 gm Ginger / Adrak optional


  • Wash the chilies and then wipe them and then spread on a kitchen towel for 1 hour
  • Remove the stalks and chop into medium size pieces
  • Take a bowl and add chilies, salt, turmeric and lemon juice or vinegar.Mix well.
  • Cover with a lid and Keep aside overnight or minimum 4 hours so it will absorb the salt and lemon flavours and marinate well
  • .Dry roast fennel seeds,fenugreek seeds and mustard seed for few minutes,no need to change the color of the seed, just roast to remove the moisture.
  • Coarsely grind the seeds,don't make a fine powder
  • Add this crushed spice mix in the chilies.
  • Mix it well and fill it in a glass or ceramic storage jar and keep aside for a day
  • Next day heat oil to a smoky point and then let it cool down completely.
  • Pour the oil gently into the jar.Keep the jar in sunlight for a week or 2-3 days if possible.
  • Now the pickle is ready to enjoy with paratha, poori or rice.
  • keep the pickle covered with oil or else keep refrigerated


  1. You can choose either mild or hot variety of chilies according to your taste.
  2. Can also make this pickle with fresh red chilies instead of green chilies
  3. Let the pickle mature for a week then only it will become sour as mustard seeds need a week to ripe and then they give sourness to the pickle.
  4. you can use lemon juice or vinegar whatever suits you, both work well.
  5. Can also add some sliced ginger in it.
  6. Can substitute mustard oil with any oil you normally use in your pickle.
  7. You can also chop 5-6 peels of lemon , add some salt and put at the base of the pickle jar and then add the chili pickle, till the time you finish your chili pickle ,your lemon peel pickle will be ready to enjoy !

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