Hari Mirch Ka Achar (Green Chilli Pickle Recipe)

Hari Mirch ka achar or say Green Chilli pickle is a spicy, tangy pickle and is for all those who love spicy food.

Unlike other pickles, Aam ka Achar or Aloo Matar Ka Achar or Hing ka Achar, which are seasonal, this Hari Mirch Ka Achar is for all the seasons and can be enjoyed round the year.

The speciality of this pickle recipe is that it uses very little oil. I am sharing here two methods of making this pickle, one is which gets ready in a couple of days whereas the other is instant.

How to Make

This is a very simple recipe and you will get superb results, provided you take care of certain crucial points. Normally, pickles are made easily but soon they develop bad bacteria or say fungus. Why is it so? How to avoid that fungus and let the pickle remain fresh only? Check the tips shared later in the post.
For making this pickle, take thick green chilies, so that they can be filled with spices. Also, because they are not very hot. Do not take very thin ones.
Here, we will make two types of pickles with the same mix of spices. One is normal and the other is instant. A normal pickle takes roughly a week or so (depending on the weather) in getting ready. Till that time you can enjoy the instant green chili pickle. While pickling green chilies, I normally save 4 to 5 chilies for making instant pickles and thus use the same spice mix.
In this recipe, we take 3 important ingredients, Rai (Mustard seeds), Methi Dana (Fenugreek seeds), and Saunf (Fennel seeds) in equal proportions.
Besides this, lemon is a very important ingredient in this green chilli pickle. Do not compromise on it. As we will be using very little oil so it is this lemon juice that will keep the pickle fresh for months.

Step by Step Photos

Rinse green chilies, wipe them with a dry cloth and keep them for a while, preferably overnight, so that moisture if any, goes off.

In a pan, dry roast Rai (Mustard Seeds), Methi Dana (Fenugreek Seeds), Saunf (Fennel Seeds), and Kalonji (Onion Seeds) for 3 to 4 minutes till you can start smelling the lovely aroma of these spices.

Let them cool down completely. Till the spices are resting to cool down, you prepare the chillies.
Make a slit in the chilies, ensuring that they remain intact. And take out all the seeds from within. Do not use your hands to remove the seeds as they will leave your hands burning. Always use a spoon or fork to remove the seeds.

Tip: If you are fond of a very spicy pickle then do not remove the seeds

Keep them aside.
When cool, grind these spices coarsely.
Mix salt, dried mango powder, turmeric, and asafoetida.

Add 1 tablespoon mustard oil and 1 tablespoon lemon juice and mix it nicely. Now, this mixture can be used in 2 different ways. The first is to make this pickle only.

Fill this mixture in the hollowed green chllies.

Take a glass jar, ensure that it is completely dry, and put the chilies in it.

Now, a very important step. After filling the chilies in the jar, put 1 tablespoon mustard oil and juice of 3 to 4 lemons on it. This is done to protect the outer covering (skin) of the chilies. Shake the jar slightly and keep it in sunlight or some other warm place like the kitchen only for a week or so. Do not forget to shake the jar daily until the pickle is ready.

Pickle is ready when the chillies get soft. Enjoy it…

Instant Mirchi Achar Recipe

Remove the crown of the green chillies and chop these into 1/2″ pieces.
Heat a pan. Add little mustard oil.
When the oil is smoking hot, put a spices mixture in it.

Add chopped green chillies. Saute on high flame, stirring continuously.

Cover it and cook for a minute or two, till they get slightly soft.
Switch off the flame. When the chillies get at room temperature, mix lemon juice in them.
Serve immediately and keep the rest in the refrigerator in a closed container.
It remains good easily for 15 to 20 days.

Kachalu Recipe: Another instant and spicy pickle you will relish

My Special Tips for Making Pickles

Pickles and water are the fiercest enemies…. they just don’t get along. So, ensure to dry green chillies well.
Also take care that your hands, jars, utensils used for this purpose are all dried up. You can even put your empty jar in the microwave for a minute or so. Once the pickle is done, use a dried spoon for serving it.
Always use glass or china clay jars for pickles. Plastic is unsafe and metal is also not suggested due to the chemical reaction.
Always fill the jar only three fourth and not up to the rim. Therefore take a bigger jar than the pickled quantity.
Don’t forget to shake the jar daily, otherwise, it might catch fungus. Shake it gently. The best is to tilt the jar so that oil comes on the surface and then keep it back.

FAQs

Q) Can I replace mustard oil with other oil?

Normally mustard oil is used in pickles as it imparts tanginess. However, in this recipe, we are using very little mustard oil so you can replace it with any other oil of your choice like vegetable oil, coconut oil, Olive oil etc.

Q) How to make Lal Mirch Ka Achar (Red Chilli Pickle)

Simply replace green chillies with red chillies and follow the same procedure.

Q) Is it necessary to roast spices?

Though you can use these spices as it is but it is better to slightly roast them. Roasting not only augments the flavor but also increases the shelf life.

Q) What are the benefits of pickles?

Below are some of the health benefits of a pickle:

It helps with digestion
rich in antioxidants
Enhances the taste of food to a great extent

Q) What can I do if I don’t have access to direct sunlight?

In the absence of sunlight, let the jar remain in your kitchen only but at some warm place, like near your gas stove or on top of the fridge, etc.

Q) What is the shelf life of this pickle?

Easily up to a year. Just ensure that you shake the jar every now n then.

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