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Green Chili Pickle In Lemon Juice
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3.5 from 2 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


  • 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


  • 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.


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.