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Hari Mirch Ka Achar

2 different ways of making this achar using the same set of ingredients
Prep Time 20 mins
Cook Time 5 mins
Pickling Time 7 d
Course Side Dish
Cuisine Indian


For The Pickle

  • 250 g Green Chillies
  • 2 Tablespoon Rai (Mustard Seeds)
  • 2 Tablespoon Methi Dana (Fenugreek Seeds)
  • 1 Tablespoon Salt
  • 2 Tablespoon Saunf (Fennel Seeds)
  • 1 Teaspoon Haldi (Turmeric Powder)
  • 1/4 Teaspoon Heeng (Asafoetida)
  • 1/2 Teaspoon Kalonji (Onion Seeds) (Optional)
  • 1 Tablespoon Amchoor Powder (Dried Mango Powder)
  • 4 Lemons
  • 2 Tablespoon Mustard Oil

Instant Green Chilli Pickle

  • 50 g Green Chillies
  • 2 Tablespoon Spice Mix (As made above)
  • 1 Tablespoon Mustard Oil
  • 1 Tablespoon Lemon Juice


Method For The Pickle

  • Wash green chillies, 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 chillies, 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.
  • Keep them aside.
  • When the roasted spices are cool, grind them coarsely.
  • Add salt, dried mango powder (amchoor), turmeric and asafoetida.
  • Add 1 tablespoon mustard oil and 1 tablespoon lemon juice and mix it nicely. Your spice mix is ready. Now, this mixture can be used in 2 different ways. First is to make this pickle only. And the other is to make instant green chilli pickle.
  • Fill this mixture in the hollowed green chillies.
  • Take a glass jar, ensure that it is completely dry, and put the chillies in it.
  • Now, a very important step. After filling the chillies 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 chillies.
  • Shake the jar slightly and keep it in some warm place for a week or so. Do not forget to shake the jar daily until the pickle is ready.

Method For Instant Green Chilli Pickle

  • Chop green chillies in 1/2" pieces.
  • Heat a pan. Add little mustard oil.
  • When the oil is smoking hot, put 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 it.
  • Serve immediately and keep the rest in the refrigerator in a closed container.
  • It remains good easily for 15 to 20 days.
  • Taste the salt in the spice mix before filling it in the chillies.


  1. Lemon juice is very important both for the taste as well as for preserving the pickle. So, do not compromise on it.
  2. Never ever remove the seeds using your fingers. Always use a spoon/fork.
  3. It is very important to protect the outer layer of chilies with oil and lemon juice else your pickle will get fungus.
  4. I normally reserve 3 to 4 chilies while making the pickle and use them for making instant pickle.
Keyword Green Chilli Pickle, Instant Chilli Pickle Recipe