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.
Scale
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.
- Cuisine: Indian
Keywords: Indian Spicy Green Chilli Pickle, Mirchi Ka Achaar, Homemade Stuffed Green Chilli Pickle