Maayeka

Traditional Indian Vegetarian Recipes from a mother's kitchen

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

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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-

instant green chili pickle

Green Chili Pickle In Lemon Juice
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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: chili, Green, pickle
Author: anjanaskc

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

Instructions

  • Wash and wipe green chilies well, then chop into roundels.
  • 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 it every once a while).
  • you can also add fresh turmeric (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 

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Comments

  2. 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. . . . .

    Reply

  3. 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. . . . .

    Reply

  5. 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?

    Reply

  9. 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!

    Reply

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