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You are here: Home / Pickles / Instant Green Chili Pickle in Lemon Juice , Nimbu Hari Mirch ka Achar

Instant Green Chili Pickle in Lemon Juice , Nimbu Hari Mirch ka Achar

2012-03-29 by Anjana Chaturvedi

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Instant Green chili pickle in Lemon Juice- An easy to make, spicy and tangy green chili and ginger pickle.

Instant Green Chili Pickle in Lemon Juice- An Instant and very easy to make chili pickle Recipe. Its a zero oil pickle as lemon juice is used to preserve this Instant Pickle. You can make this pickle and  store at room temperature for 4-5 days and for more then 3 month in the refrigerator. do keep stirring regularly.

This pickle goes well with every thing. You can serve this with paratha’s ,rice, mathri or as a side dish with your main course.

This is very good pickle to carry along while traveling as there will be no fear of oil spilling. Addition of little oil can increase the shelf life of this Lemon Chili Pickle.

Choose mildly spiced green chilies to makw this Green chili in Lemon juice pickle.

Do Try These Delicious Chili Pickle Recipes-

  • Stuffed Green Chili Pickle
  • Carrot and Chili Pickle
  • Puli Milagai Pickle
  • Stuffed Red Chili Pickle
  • Raita Mircha/ Athela Mircha

instant green chili pickle

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Green Chili Pickle In Lemon Juice
Print Recipe
3.67 from 3 votes

Instant Green Chili Pickle In Lemon Juice

Instant Green Chili Pickle In Lemon Juice
Prep Time10 mins
Course: Pickles/Achar, Side Dish, Travel Food
Cuisine: Uttar Pradesh Cuisine
Keyword: achar, chili, Green, hari mirch, pickle
Author: Anjana Chaturvedi

Ingredients

  • 250 gm Green Chilies/ Hari Mirch
  • 4 tbsp Ginger Slices/ Adrak
  • 3/4 cup Lemon Juice
  • 2.5 tbsp Fennel Seeds/ Saunf crushed
  • 1.5 tbsp Mustard Seeds/ Rai Ponuded
  • 1/2 tsp Turmeric/ Haldi
  • 1.5 tbsp Salt
  • 2 tbsp Cooking oil optional

Instructions

  • Wash and wipe green chilies well, then chop into roundels. or make thin slices as per your choice
  • Peel and make thin slices of the ginger.
  • Put them in a glass bottle or jar and add salt, turmeric and mustard powder(rai) and keep covered for 4 hours.
  • Then add lemon juice, oil and fennel seeds. Mix well.
  • Let it mature for 2 -3 days and then start consuming. (You may start using it immediately after making it, but the taste gets enhanced after 2-3 days).
  • Keep at room temperature for 1 week. Then keep refrigerated for 2-3 months (Keep mixing OR shaking the bottle every once a while).
  • you can also add fresh turmeric slices (kachi haldi/or amba haldi) into it along with ginger.

Notes

NOTE –
1-Prefer to use milder green chilies/serrano peppers/Bhavnagri mirch, to make this pickle.
2- If you’d like to make Stuffed Green Chilies/Masala Mirch, then you’ll like this recipe-Masala Mirch/Bharli Mircha 
3-Addition of oil is optional but oil enhance the taste and also act as a preservation thus increase the shelf life of the pickle.

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  • Aam Aur Chane Ka Achar, Marwari Mango Pickle
  • Turkish Vegetable Pickle Recipe
  • Mix Vegetable Pickle | Aloo gajar ka khatta Achar +VideoMix Vegetable Pickle | Aloo gajar ka khatta Achar +Video
  • Instant Grape Pickle | Achari Angoor | Grape Pickle Recipe
  • Tindora Pickle Recipe,  How To Make Ivy gourd Pickle +VideoTindora Pickle Recipe, How To Make Ivy gourd Pickle +Video

Filed Under: Pickles, Uttar Pradesh Cuisine Tagged With: achar, chili, Green, hari mirch, Hari mirch ka achar, Indian food, Indian pickle and chutney, Indian recipes, instant, juice, lemon, North Indian Food, Pickle, pickles, Pickles and Chutneys, vegetarian

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Comments

  1. Vgs says

    2020-09-24 at

    Can we add til oil to the green chilli pickle

    • anjanaskc says

      2020-09-25 at

      yes you can

  2. Rafiya says

    2020-07-22 at

    Hi- I tried making it but my pickle is too tart (Khatta)
    What could be the reason.? Did not put as much oil as suggested also.

    • anjanaskc says

      2020-07-23 at

      Hi Rafiya – the pickle is tart due to it being largely lemon based. If it’s turned out way too tart – I’d guess it’s because of the type of lemons used. Some lemon varieties are tarter than usual. You can tone it down by adding some oil to the pickle.

  3. Anonymous says

    2014-04-02 at

    "Mathura ke Chaube" Rock….:)

  4. Sara Rizvi says

    2014-03-10 at

    Thank you Anjana Ji!

    I tried out your recipe and the end result was divine!!!
    So simple to make yet an absolute treat to have!!
    I look forward to trying more of your recipes. . . . .

  5. Sara Rizvi says

    2014-03-10 at

    Thank you Anjana Ji!

    I tried out your recipe and the end result was divine!!!
    So simple to make yet an absolute treat to have!!
    I look forward to trying more of your recipes. . . . .

  6. anjanaskc says

    2014-03-06 at

    @Sara-no need to cook the oil,but if you wish you can cook and then cool it down before adding ,but don't use mustard oil in this pickle.

  7. Sara Rizvi says

    2014-03-06 at

    The pickle looks absolutely mouth watering!! I am planning to try out the recipe today but have one tiny query. Do we have to cook the oil that is to be added to the pickle in step 4?

  8. Manju says

    2013-12-30 at

    Thank you Anjana ji… My Husband loved it.

  9. anjanaskc says

    2013-12-26 at

    @Manju-It depends on the size of lemons.I have used 5 big lemons.

  10. Manju says

    2013-12-26 at

    Nice recipe and iam trying it now. .. 3/4 cup of lemon juice will be how many lemons approximately ?

  11. Rashida Shaikh says

    2013-03-04 at

    Hey Anjaana Ji,
    Hope you are doing well.
    This is most famous pickle in my home and I'm editing the same post, nice to see it on your blogs too.
    Have a nice week ahead!

  12. Julie says

    2012-07-15 at

    You can link this pickle to the ongoing event,link to which is below:-)

    Ongoing Events of Erivum Puliyum @ Palakkad Chamayal-Fenugreek Leaves OR Green Chillies

  13. Daksha says

    2012-03-30 at

    I make this type of pickle many time. my recipe is slightly different must try ur way…..

  14. Julie says

    2012-03-29 at

    Awesomer pickle with no cooking & no vinegar,bookmarking..love green chilli pickle!!
    Cook in any recipe with Cilantro/Cumin as one of the main ingredients & rush it in my EP Series-Herbs n Spices
    Erivum Puliyum

  15. Shri says

    2012-03-29 at

    Love this recipe and the spices. Thanks for sharing Anjana

  16. maha says

    2012-03-29 at

    this looks so tempting n just awesome!u done it perfectly..nice.
    Maha

  17. Suja Manoj says

    2012-03-29 at

    Yummy pickle..love it.

  18. Teena Mary says

    2012-03-29 at

    Lip smacking spicy pickle!!!

  19. Swathi Iyer says

    2012-03-29 at

    Green chili pickle looks delicious.

  20. radha says

    2012-03-29 at

    Looks nice. We get some pickled chilies with readymade thepla here. How are they made?

  21. Rasi says

    2012-03-29 at

    i have tasted this in my friends place and wanted the recipe..i love this 🙂

    Ongoing Event : I'm The Star

  22. Cham says

    2012-03-29 at

    Awesome- very simple and quick method pickle!

  23. Lavanya says

    2012-03-29 at

    Looks delicious 🙂
    http://lavanyasrecipes.blogspot.com/

  24. Anu says

    2012-03-29 at

    Nice spicy pickle.

  25. Kanan says

    2012-03-29 at

    wow. It looks so great. Love it.

  26. Hema says

    2012-03-29 at

    Nice spicy pickle, awesome preparation..

  27. faseela says

    2012-03-29 at

    awesome pickle….yummy

  28. Deeksha says

    2012-03-29 at

    looks tempting. nice recipe.

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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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