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4.5 from 2 votes

Green Chili Pickle-Maharashtrian style

Tangy Delicious Green chili pickle
Prep Time15 mins
Cook Time15 mins
Total Time30 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.