Maayeka

Indian Vegetarian Recipes - No Onion No Garlic

  • Home
  • Recipe Index
  • Cooking Tips and Tricks
  • Herbal Beauty Tips
  • About Me
  • Media
You are here: Home / Pickles / Easy Green Chili Pickle I Hari Mirch Ka Achar

Easy Green Chili Pickle I Hari Mirch Ka Achar

2024-03-29 by Anjana Chaturvedi

Jump to Recipe Print Recipe

Instant Green Chili Pickle – A tangy delicious and easy to make green chili pickle

Green Chili pickle is among the most popular pickles in India. It is easy to make and last quite long . You can make it as per your spice preference , can use spicy or very mild chilies to make this. You can choose Bhavnagri ,serrano or jalapeno peppers .Even fresh red chilies can be used in the same way to make red chili pickle. You can also add some sliced ginger in it.
Green chili pickle can be made in numerous ways. Each region and family have their own recipe of making pickles. The basic recipe remains the same though, a good amount of salt is must to preserve the pickle. Mustard oil, mustard seeds , fennel seeds ,lemon juice is added in this pickle with few other ingredients’. I have also posted few other green chili recipes in my blog.
This green chili is my family favourite pickle. I always make a fresh batch before the old stock gets over. This chili pickle jar is always kept on my dining table as everyone enjoyed it with meal. As the kids can’t handle too spicy chilies so I make this pickle with mild green chilies , you can choose as per your preference. After pickling the chilies do loose some heat.
How to make Green Chili Pickle
  1. Making this green chili pickle is quite easy. First rinse the chilies well and wipe them with a cloth or dry them on a cloth under the fan.
  2. Remove the crown and chop into bite size round pieces or slice lengthwise.
  3. In a bowl mix chilies with salt and lemon juice and mix well.
  4. Now fill these chilies in a glass or ceramic jar , cover with the lid and keep aside overnight to marinate.
  5. Next day dry roast all the spices on low heat till fragrant, don’t over roast.
  6. Now coarsely crush the spices by pulsing.
  7. Take out the chilies in a bowl and add all the ground spices in the green chilies and mix well.
  8. Now fill the pickle in the glass jar.
  9. Heat mustard oil to smoking point and then let it come to room temperatures and then pour in the glass jar over the chilies.
  10. Let it keep covered for a day and then keep it in sunlight for 2-3 days if possible. it will be ready to use after 4 days .
  11. keep the pickle covered with oil if you want to store it at room temperature for long time else keep it refrigerated.

You can also check these recipes-

  • Karonda mirch ki launji
  • Kathal ka achar
  • Chutney Pulao
  • Punjabi Mango Pickle
  • Aam Panna

Green-chili-pickle

you can also follow me on Pinterest , Facebook ,Twitter,    Instagram and You Tube for more delicious recipes and updates.
Print Recipe
5 from 1 vote

Instant Green Chili Pickle

Instant Green Chili Pickle - A tangy delicious and easy to make green chili pickle
Prep Time10 minutes mins
Cook Time2 minutes mins
Course: accompaniment, Pickles/Achar, Preserve, Side Dish
Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: achar, chili pickle, Green chili pickle, hari mirch ka achar, Instant chili pickle, Instant green chili pickle, Mirch ka achar
Servings: 1 jsr
Author: Anjana Chaturvedi

Ingredients

  • 500 gm Green Chillies / Hari Mirch
  • 1/2 cup Lemon Juice / Nimbu Ka Ras
  • 5 tbsp Salt / Namak
  • 3 tbsp Mustard Seeds / Rai *
  • 4 tbsp Fennel Seeds / Saunf
  • 2 tsp Fenugreek Seeds / Methidana
  • 1.5 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Asafoetida / Hing powder
  • 300 ml Mustard Oil / Sarso ka tel
  • 1 tbsp Cumin Seeds / Sabut Jeera
  • 1 tbsp Coriander Seeds / Sabut Dhaniya
  • 50 gm Ginger / Adrak optional

Instructions

  • Wash the chilies and then wipe them and then spread on a kitchen towel for 1 hour
  • Remove the stalks and chop into medium size pieces
  • Take a bowl and add chilies, salt, turmeric and lemon juice or vinegar.Mix well.
  • Cover with a lid and Keep aside overnight or minimum 4 hours so it will absorb the salt and lemon flavours and marinate well
  • .Dry roast fennel seeds,fenugreek seeds and mustard seed for few minutes,no need to change the colour of the seed, just roast to remove the moisture.
  • Coarsely grind the seeds,don't make a fine powder
  • Add this crushed spice mix in the chilies.
  • Mix it well and fill it in a glass or ceramic storage jar and keep aside for a day
  • Next day heat oil to a smoky point and then let it cool down completely.
  • Pour the oil gently into the jar.Keep the jar in sunlight for a week or 2-3 days if possible.
  • Now the pickle is ready to enjoy with paratha, poori or rice.
  • keep the pickle covered with oil or else keep refrigerated

Notes

Note-
  1. You can choose either mild or hot variety of chilies according to your taste.
  2. Can also make this pickle with fresh red chilies instead of green chilies
  3. Let the pickle mature for a week then only it will become sour as mustard seeds need a week to ripe and then they give sourness to the pickle.
  4. you can use lemon juice or vinegar whatever suits you, both work well.
  5. Can also add some sliced ginger in it.
  6. Can substitute mustard oil with any oil you normally use in your pickle.
  7. You can also chop 5-6 peels of lemon , add some salt and put at the base of the pickle jar and then add the chili pickle, till the time you finish your chili pickle ,your lemon peel pickle will be ready to enjoy !

Filed Under: North Indian Food, Pickles Tagged With: chili pickle, easy pickle recipe, green chili pickle, Hari mirch ka achar, hot pickle, indian achar, Indian pickle, instantpickle, mirch ka achar, no onion and garlic recipe, Pickle, pickle recipe, vegan recipe

« Dal Bukhara Recipe
Sun Dried Guvar Kachri | Kothavarangai Vathal »
5 from 1 vote (1 rating without comment)

Search Maayeka Recipes

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!

Browse Recipe Categories

Popular Posts

dry-fruit-laddu

Dry Fruit Laddu Recipe | Sugar Free Healthy Laddu

besan- wali -Turai- sponge -gourd-curry

Besan Wali Turai Ki Sabji | Sponge Gourd Curry

Lauki-muthiya-Dudhi-muthiya

Lauki Muthiya | How To Make Doodhi Muthiya | Dudhi Na Muthia

Veg- Pulao

Pulao Recipe | Quick Vegetable Pulao Recipe | Veg Pulao

Chili -Honey-Recipe

How To Make Honey Chili Sauce | Spicy Honey Sauce Recipe

kachche-aam-wali-bhindi-okra-stir fry

Kachche Aam Wali Bhindi | Okra with Raw Mango

ajwain-leaves-pakode- fritters

Ajwain leaves Pakode |अजवाइन के पत्तों के पकोड़े

beans-aloo-curry-barbatti-aloo

Beans Aloo Recipe | Barbatti Aloo Curry

gulgule-recipe-pua

Gulgule Recipe | How to Make Gulgule | Sweet Pua Recipe

curry-leaves-pakoda

Curry Patta Pakoda | Curry Leaves Fritters

Gunda-Pickle

Gunda Pickle Recipe | Lasode Ka Achar | Gum Berry Pickle

paka-kela-ki-ssookhi-sabji

Pake Kele ki khaati Meethi Sabji

sun-dried-guvar-phali-kothavarangai-vathal

Sun Dried Guvar Kachri | Kothavarangai Vathal

DAAL-BUKHARA

Dal Bukhara Recipe

hare-chane-ka-bhabra-bachka

Bihari Hare Chane Ka Bachka | Chane ka Bhabra

chawal-ki-kachri-phool

Chawal ki Kachri | Chawal Ke Phool | चावल की कुरेरी

vrat-ka-dhokla

Vrat ka Dhokla | Samak Rice ka Dhokla | Vrat Recipe

PODI-IDLI

Podi Idli Recipe (with Mini Idli )

dosa-poppers-pakoda

Dosa Poppers Recipe | Dosa Bonda Recipe

green-moong-pulao

Green Moong Pulao Recipe | Vegetable and Sprout Pulao

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.