About Green Chilli Pickle
You won’t believe how easy it is to make these delicious green chilli pickle! I tend to use an Indian variety of chillies that are medium-hot but feel free to use mild or hot chilies to suit your preference. Bear in mind that once the chilies have been pickled they do lose some heat. This Hari Mirch ka Achar is always enjoyed so much by my family. In fact, the last time my parents were here, they took half of them home! This is because the Hari Mirch ka Achar are made using flavorful ingredients such as ground mustard seeds, turmeric and lemon juice. If you are wondering what to serve with these tasty chilies – Indian meals like dal-rice, curd-rice, veg pulao and roti-sabzi are great options. I have even served them with pakoras and parathas, and it paired extremely well. The secret to making the perfect Chilli Pickle is sunlight. However, if there is no sun there are alternative ways to achieve the pickling. Leaving the chilies in the sun helps the pickling process to take place faster but, if there is not as much sun leave the pickle mixture out for a few more days and it should do the trick!
How to Make Green Chilli Pickle
Prep Green Chillies
1. Rinse about 100 grams of green chillies in water a couple of times. Wipe and dry the green chilies very well. There should be no trace of moisture in them. Alternatively, you can leave them to dry on their own under a fan. Next, remove the crowns and chop the green chilies into 1-inch pieces. Instead of the Indian green chillies, you could use serrano peppers or jalapeño peppers. For jalapeno peppers, you could chop them into thin rounds. 2. Use a dry grinder or coffee grinder to powder 6 tablespoons mustard seeds coarsely. On this occasion, I used yellow mustard seeds but you can also use black mustard seeds.
Assemble Ingredients
3. Add the chopped green chilies, coarsely powdered mustard seeds and 3 tablespoons salt to a clean glass jar. 4. Cover the jar and shake to mix the ingredients. Alternatively, you can use a clean nonreactive spoon to mix the ingredients. Then, cover the jar with the lid tightly and leave it in the sun for 2 to 3 days. If the sunlight is intense then 1 to 2 days is enough. However, if you don’t have sun and it’s cloudy then leave it outside during the day and store it in a dry place indoors in the evening. This should be done for about 3 days. Make sure you use a clean nonreactive wooden spoon to mix or shake the ingredients once daily. 5. The pickle mixture will look like this after 3 days. 6. On day 2 or 3 extract lemon juice from 5 to 6 medium to large lemons and set aside. Measure and you will need about ⅓ to ½ cup of lemon juice. 7. Pour the lemon juice in the pickle inside the jar. 8. Add 1 teaspoon turmeric powder. 9. Mix everything well using a clean non-reactive spoon. Close the jar and leave in the sun for 1 to 2 days. 10. After 2 days the color will change. Remember to shake the jar every day.
Make Chilli Pickle
- This is the final step. Heat 1 cup of mustard oil to its smoking point to reduce pungency. Once the mustard oil is hot enough, turn off the heat. Then leave the mustard oil to cool for about 15 minutes. It should be slightly hot or warm. Alternatively, you can use sunflower or peanut oil. If you are using these oils, then heat them until they are hot. You don’t need to heat them to a smoking point. 12. Pour the warm mustard oil into the pickle jar. 13. This is what the green chili pickle should look like after adding mustard oil. Close the jar with the lid and leave the pickle mixture at room temperature for 4 to 5 days to mature. You can also keep the pickle for 2 to 3 days at room temperature and then in the fridge. As I made the chilli pickle during winter I left it out for 4 to 5 days. After serving the pickle I stored it in the fridge. 14. Serve Green Chilli Pickle as a side condiment with a simple Indian meal like dal-rice or curd-rice. The Hari Mirch ka Achar can also be served with aloo paratha, gobi paratha, mooli paratha, or even paratha or roti. The green chilies should be tenderized and softened. Once you start serving the pickle, store the jar in the fridge. The Hari Mirch ka Achar should keep for 3 to 4 months in the refrigerator.
Expert Tips
Green chilies: The fresher the chillies the better for this recipe! Select unbruised, ripe chilies with a deep green color. I normally go for medium-hot green chilies but, you can use hot or mild chilies depending on your preference. In addition, make sure the chilies are completely dry before adding them to the jar.Shake ingredients: When making this green chili pickle it is vital to shake and mix the ingredients on a daily basis. If not the pickling process will not take place properly. You can also use a clean nonreactive spoon to mix the ingredients instead.Sunlight: It is necessary for the chilli pickle mixture to be exposed to sunlight and heat in order for the pickling process to take place. When the chilies are left in the sun they take 4 to 5 days to pickle. But if you are pickling the chilies in cooler temperatures then bring the pickle mixture inside in the evenings and store it in a dry place. You will need to do this because the temperature outside will drop significantly in the evening.Jar: For the best results make sure that the jar is clean and dry before adding the ingredients. Doing so will prevent contamination.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Mango Pickle Recipe | Punjabi Aam ka Achar Lemon Pickle | No Oil Lime Pickle (4 Ingredients) Garlic Pickle (Lahsun ka Achar) Tomato Thokku Recipe (Thakkali Thokku) This Green Chilli Pickle recipe from the archives first published in March 2014 has been updated and republished on December 2022.
title: “Green Chilli Pickle Hari Mirch Ka Achar” ShowToc: true date: “2024-09-21” author: “Terrance Deloach”
About Green Chilli Pickle
You won’t believe how easy it is to make these delicious green chilli pickle! I tend to use an Indian variety of chillies that are medium-hot but feel free to use mild or hot chilies to suit your preference. Bear in mind that once the chilies have been pickled they do lose some heat. This Hari Mirch ka Achar is always enjoyed so much by my family. In fact, the last time my parents were here, they took half of them home! This is because the Hari Mirch ka Achar are made using flavorful ingredients such as ground mustard seeds, turmeric and lemon juice. If you are wondering what to serve with these tasty chilies – Indian meals like dal-rice, curd-rice, veg pulao and roti-sabzi are great options. I have even served them with pakoras and parathas, and it paired extremely well. The secret to making the perfect Chilli Pickle is sunlight. However, if there is no sun there are alternative ways to achieve the pickling. Leaving the chilies in the sun helps the pickling process to take place faster but, if there is not as much sun leave the pickle mixture out for a few more days and it should do the trick!
How to Make Green Chilli Pickle
Prep Green Chillies
1. Rinse about 100 grams of green chillies in water a couple of times. Wipe and dry the green chilies very well. There should be no trace of moisture in them. Alternatively, you can leave them to dry on their own under a fan. Next, remove the crowns and chop the green chilies into 1-inch pieces. Instead of the Indian green chillies, you could use serrano peppers or jalapeño peppers. For jalapeno peppers, you could chop them into thin rounds. 2. Use a dry grinder or coffee grinder to powder 6 tablespoons mustard seeds coarsely. On this occasion, I used yellow mustard seeds but you can also use black mustard seeds.
Assemble Ingredients
3. Add the chopped green chilies, coarsely powdered mustard seeds and 3 tablespoons salt to a clean glass jar. 4. Cover the jar and shake to mix the ingredients. Alternatively, you can use a clean nonreactive spoon to mix the ingredients. Then, cover the jar with the lid tightly and leave it in the sun for 2 to 3 days. If the sunlight is intense then 1 to 2 days is enough. However, if you don’t have sun and it’s cloudy then leave it outside during the day and store it in a dry place indoors in the evening. This should be done for about 3 days. Make sure you use a clean nonreactive wooden spoon to mix or shake the ingredients once daily. 5. The pickle mixture will look like this after 3 days. 6. On day 2 or 3 extract lemon juice from 5 to 6 medium to large lemons and set aside. Measure and you will need about ⅓ to ½ cup of lemon juice. 7. Pour the lemon juice in the pickle inside the jar. 8. Add 1 teaspoon turmeric powder. 9. Mix everything well using a clean non-reactive spoon. Close the jar and leave in the sun for 1 to 2 days. 10. After 2 days the color will change. Remember to shake the jar every day.
Make Chilli Pickle
- This is the final step. Heat 1 cup of mustard oil to its smoking point to reduce pungency. Once the mustard oil is hot enough, turn off the heat. Then leave the mustard oil to cool for about 15 minutes. It should be slightly hot or warm. Alternatively, you can use sunflower or peanut oil. If you are using these oils, then heat them until they are hot. You don’t need to heat them to a smoking point. 12. Pour the warm mustard oil into the pickle jar. 13. This is what the green chili pickle should look like after adding mustard oil. Close the jar with the lid and leave the pickle mixture at room temperature for 4 to 5 days to mature. You can also keep the pickle for 2 to 3 days at room temperature and then in the fridge. As I made the chilli pickle during winter I left it out for 4 to 5 days. After serving the pickle I stored it in the fridge. 14. Serve Green Chilli Pickle as a side condiment with a simple Indian meal like dal-rice or curd-rice. The Hari Mirch ka Achar can also be served with aloo paratha, gobi paratha, mooli paratha, or even paratha or roti. The green chilies should be tenderized and softened. Once you start serving the pickle, store the jar in the fridge. The Hari Mirch ka Achar should keep for 3 to 4 months in the refrigerator.
Expert Tips
Green chilies: The fresher the chillies the better for this recipe! Select unbruised, ripe chilies with a deep green color. I normally go for medium-hot green chilies but, you can use hot or mild chilies depending on your preference. In addition, make sure the chilies are completely dry before adding them to the jar.Shake ingredients: When making this green chili pickle it is vital to shake and mix the ingredients on a daily basis. If not the pickling process will not take place properly. You can also use a clean nonreactive spoon to mix the ingredients instead.Sunlight: It is necessary for the chilli pickle mixture to be exposed to sunlight and heat in order for the pickling process to take place. When the chilies are left in the sun they take 4 to 5 days to pickle. But if you are pickling the chilies in cooler temperatures then bring the pickle mixture inside in the evenings and store it in a dry place. You will need to do this because the temperature outside will drop significantly in the evening.Jar: For the best results make sure that the jar is clean and dry before adding the ingredients. Doing so will prevent contamination.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Mango Pickle Recipe | Punjabi Aam ka Achar Lemon Pickle | No Oil Lime Pickle (4 Ingredients) Garlic Pickle (Lahsun ka Achar) Tomato Thokku Recipe (Thakkali Thokku) This Green Chilli Pickle recipe from the archives first published in March 2014 has been updated and republished on December 2022.
