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You are here: Home / Pickles / Tangy Green Chili Pickle-Maharashtrian style

Tangy Green Chili Pickle-Maharashtrian style

2013-05-14 by Anjana Chaturvedi

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Tangy Green Chili Pickle-  chilies cooked with Indian spices and lemon juice to make a delicious and tangy pickle

Green Chili Pickle- Since childhood I love pickles more then vegetables and always have some pickle with all my meals.But I avoid store brought pickles as they have a high sodium content,so I prefers to make my own pickles and stock different varieties of seasonal and yearly pickles and chutneys .

My favorite among all  pickles is green chili pickle, so makes many varieties of chili pickles. I learned this chili choori pickle from a Maharashtrian friend of mine,so today sharing her version of making Maharashtian  tangy green chili pickle.
The  lemon and chili pickle and this Maharashtrian chili pickle is my favorite ,and they are made in small quantity and used fresh,and the  stuffed green chili pickle is made for the yearly stock.

Do Try These delicious pickle Recipes-

  • Gajar,Gobhi,Shalgum ka achar ,
  • Mooli ka Achar
  • Aloo Gajar ka achar
  • Mooli Ka Achar
  • Amla Achar
how to make green chili pickle
tangy green chili pickle

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Print Recipe
4.60 from 5 votes

Green Chili Pickle-Maharashtrian style

Tangy Delicious Green chili pickle
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: Maharashtrian Cuisine
Keyword: achar, Green chili pickle, hari mirch
Servings: 1 jar
Author: Anjana Chaturvedi

Ingredients

  • 250 gms Green Chillies / Hari Mirch chopped
  • 2 tbsp Coriander seeds/ sabut dhaniya coarsely grounded
  • 1.5 tsp Mustard Seeds / Rai kuria
  • 1.5 tbsp lemon juice
  • 1.5 tbsp White Vinegar / Sirka
  • 1/4 tsp Turmeric Powder / Haldi Powder
  • 2.5 tsp Salt / Namak

tempering/tadka

  • 3 tbsp Cooking Oil
  • 1 tsp Fenugreek Seeds / Methidana
  • 2 tsp Fennel Seeds / Saunf
  • 1/2 tsp Asafoetida / Hing powder

Instructions

  • Wash and then wipe green chilies with a napkin.and then chop chilies into roundels.
  • Heat oil in a pan and add the tempering ingredients.
  • When seeds become golden then add chopped green chilies and saute them for few seconds.(don't over cook)
  • Now add 1 and 1/4 tsp salt and stir fry on high heat ,till all the extra moisture evaporates.
  • Remove the pan from the heat and let it come down to room temperature.
  • In a bowl and coarsely ground coriander seeds,rai kuria,1/2 tsp salt,turmeric ,vinegar and lemon juice and mix well.
  • Now add the chilies in the lemon juice mixture and mix properly.
  • Transfer the pickle in a sterilized glass jar .
  • Start using after a day so chili will absorb all the flavours,but can also use the same day.
  • Stays fresh for 3 month in the refrigerator.

Notes

NOTE-
1-*You may substitute fenugreek seeds with kalonji/nigella seeds if you like the flavour and taste of kalonji.
2-*Rai kuria /Rai ki daal- are mustard seeds with the skin removed and then split/cracked or roughly ground and are yellow in colour,but you can also use coarsely ground black mustard seeds instead of rai kuria.

Filed Under: Maharashtrian Cuisine, Pickles Tagged With: green chili pickle, Hari mirch ka achar, Indian pickle and chutney, mirchi lonche, Pickles and Chutneys, Preserves, Travel food

« Mango Daal Recipe I Aam Daal Recipe
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Comments

  1. lalit kumar says

    2014-02-21 at

    Your pickle recipe is so different and full of spices.
    see @http://www.fazlani.com

  2. sripriya kannan says

    2013-10-23 at

    Hot and yummy…i want to try this…u can also try tis.. green chilly pickle

  3. Kitchen Queen says

    2013-06-04 at

    made once n today making it again adding carrt and ginger too. awesome recipe, thanks

  4. kausers kitchen says

    2013-05-15 at

    Wow hottt pickle, looks delicious.

    Event : Mango Delights
    http://kausers-kitchen.blogspot.in/2013/05/my-first-event-mango-delights.html

  5. sanjivni yatin says

    2013-05-14 at

    i love your recipes…..this pickle is my favorite..and i must try this…!!

  6. kala says

    2013-05-14 at

    Hottt n yummyyyyyyy

  7. divya says

    2013-05-14 at

    Looking yummy and delicious! Tempting clicks too:)

  8. Raksha says

    2013-05-14 at

    This pickle looks good. I love it anytime.

    Do participate in a giveaway on my blog:
    http://rakshaskitchen.blogspot.com/2013/04/nunaturals-stevia-giveaway-worth-57-usd.html

  9. Veena Theagarajan says

    2013-05-14 at

    this dish reminds me of great grandma

  10. nayana says

    2013-05-14 at

    mouth watering pickle . Todays post :http://nayanas-kitchen-kreations.blogspot.in/2013/05/dhokar-dalna-snc-challenge.html

  11. Kitchen Queen says

    2013-05-14 at

    I make this but don't wait for one day. Eat it same day.

  12. Maayeka says

    2013-05-14 at

    @HiBaljeet and Radha
    I have updated the post about rai kuria ,please check.

  13. radha says

    2013-05-14 at

    WIll make this some time. What is rai kuria?

  14. Baljeet says

    2013-05-14 at

    Looks yummmsss Whtsa subsitute for RaiKuria??

  15. Wer SAHM says

    2013-05-14 at

    hot chilli pickle…mouth watering recipe…

  16. Sowmya Madhavan says

    2013-05-14 at

    My favourite..

  17. Beena.stephy says

    2013-05-14 at

    Yummy pickle

  18. Priti S says

    2013-05-14 at

    Love this …looks fab …nicely done

4.60 from 5 votes (5 ratings without comment)

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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