Green chilli pickle or Hari Mirch ka achar is a popular North Indian style pickle recipe. It is a delightful way to spice up any meal as a side dish.
This is a simple stuffed pickle recipe, mainly prepared with thick green chillies, oil, a flavorful combination of spices like mustard seeds, fennel seeds, carom seeds, and garam masala for the filling.
Have you ever tasted chilli pickle? Try this “hari mirch ka achar” with following some important tips to get the perfect pickle recipe.
Types of Indian pickles
Instant pickles and other is classic traditional pickles that take few days to get done and kept under sunlight.
If you are fond of green chilli pickle then this green chilli pickle will become one of your new favorite recipes.
The green chilli pickle is easy to make, requires only few ingredients, and the entire pickling process takes just few minutes.
About this Recipe
An Indian-style chilli pickle, prepared with few basic staple ingredients like fresh green chilies, mustard seeds, fennel seeds, carom seeds, garam masala, and salt. I used serrano green chillis to make this pickle; you can find them at your local Indian grocery shop.
This traditional style green chilli pickle is a gluten-free, vegan recipe that I am following for many years. It’s everyone’s favorite in my family and I make it a small batch of this pickle every year.
Ingredients
This easy-to-make pickle needs only a few ingredients.
- Green Chilli: Use any variety of long, medium spicy fresh green chillies. Always use firm, blemish-free green chilies for this pickle.
- Mustard Seeds: Rai or the small, tiny black mustard seeds or the yellow mustard seeds is the important flavoring ingredient for this pickle.
- Fennel seeds/saunf- coasely grind the fennel seeds.
- Mustard oil: It has a sharp, pungent flavor and is commonly used in Indian cooking. You can use another type of oil, If you don’t like the smell and taste of mustard oil, then you can use any other oil but the flavor will be different.
- Last, add salt according to the taste.
- The other dry ingredients: carom seeds, red chilli powder, turmeric powder and garam masala.
Serving Suggestions
This spicy pickle is enough to make you sweat. Serve it with piping hot Parathas or enjoy it with rice, curries or any Indian meal.
How long can be Store?
You can preserve this green chili pickle for 5 to 7 months if you are making this pickle in large quantity but add enough oil to cover the pickle to get longer shelf life. Always use sterilized glass jar or container to store this pickle.
So, try this recipe and let me know what peppers you’ve used and how it turn out for you.
You only have to follow some important tips, the pickle will be ready in no time.
Print
Green Chilli Pickle
- Total Time: 15 mins
- Yield: 4 1x
Description
This Indian Green Chilli Pickle, also known as Hari Mirch ka Achaar is a popular North Indian style pickle recipe, made with fresh long green chillis, mustard oil, Indian spices like mustard, fennel seeds, carom seeds, garam masala, and salt. Served alongside to spice up any meal as a side dish.
Ingredients
- 8 to 10 thick green chilies (serrano peppers)
- 3 tablespoons mustard seeds powder (rai)
- 3 tablespoons fennel seeds (saunf)
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- ½ cup mustard oil
Instructions
- Wash and dry the chilies (use a kitchen towel if needed).
- Using a knife, slit the green chili lengthwise from the middle to fill the spices mixture.
- Remove the green chili seeds to make them less spicy (optional). Keep aside.
- Now, grind mustard seeds to make a powder. Coarsely grind fennel seeds
- In a small bowl, combine mustard seeds powder, coarsely crushed fennel seeds, carom seeds, garam masala, salt to taste, turmeric powder, and red chili powder. Mix well all the dry spices with the spoon.
- Heat the mustard oil in a pan till it is smoking hot. Turn off the flame.
- Let it cool down completely.
- Add 2 tablespoons of oil to the dry spices mixture. Mix well. Stuff this mixture in the chilies.
- Fill the spice mix into the green chilies and place them in a glass jar or container.
- Pour the remaining oil over the stuffed green chillies.
- Keep the jar for two days at room temperature or cool place in your kitchen and one day in direct sunlight. Stuffed Green Chilly Pickle will be ready in the next 3-4 days.
- Shake it once a day so the oil coats evenly all the chillies.
- The green chili pickle is ready to serve with hot parathas or enjoy it with rice, curries, or any Indian meal.
Notes
- You can dry roast mustard seeds and fennel seeds before grinding. Grind the mustard seeds to make a fine powder and coasely grind fennel seeds.
- You can increase the amount of red chili powder to make the green chilli spicier.
- With the same method, you can make red chili pickle also.
- You can preserve this green chili pickle for 5 to 7 months if you are making this pickle in large quantity but add enough oil to cover the pickle to get longer shelf life.
- Make sure, always use a dry spoon when removing pickles from the jar.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Cuisine: Indian
