Maayeka

Traditional Indian Vegetarian and Vegan Recipes

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

by

Jump to Recipe Print Recipe

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

★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!  If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka

You can also follow me on Pinterest , Facebook ,Twitter,    Instagram and You Tube for more delicious recipes and updates

Green Chili Pickle In Lemon Juice
Print Recipe
4 from 4 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.

Comments

  1. Vgs says

    Can we add til oil to the green chilli pickle

  2. Rafiya says

    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

      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.

  4. Sara Rizvi says

    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

    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

    @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

    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

    Thank you Anjana ji… My Husband loved it.

  10. Manju says

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

  11. Rashida Shaikh says

    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!

  13. Daksha says

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

  16. maha says

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

  20. radha says

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