green chilli pickle recipe with step by step photos – posting a pickle recipe after a long time. after all summers are meant for pickling and making a host of other goodies.
making this green chilli pickle is very easy. use less hot or medium hot green chilies to make the pickle. i have use an indian variety of green chilies which were medium hot. after pickling and maturing the heat does tone down a bit.
this chilli pickle has ground mustard seeds, turmeric and lemon juice which imparts a major flavor, aroma and taste, not to forget the presence of green chillies too. in fact this pickle was so much liked by my parents, that they took half of it with them. this recipe was shared by my friend.
the green chilli pickle goes very well as a condiment with simple indian meals like dal-rice, curd-rice, veg pulao and even with roti-sabzi. i used to even have them with pakoras. they also go well with stuffed parathas or plain parathas.
the pickling process usually requires sunlight. but if you don’t get good sunlight, not too worry. i made this pickle in winters and it was days of dullness and shade here with no sunlight. so i just kept for extra days out in the balcony. so if you do not get good sunlight, then too you can make this green chilli pickle. if you get an intense & hot sunlight, then just reduce the number of days required for the pickling process.
if you are looking for more pickle recipes then do check:
chilli pickle recipe
INGREDIENTS FOR chilli pickle recipe
- 1.25 to 1.5 cups chopped green chilies - less hot or medium hot variety (hari mirch)
- 6 tablespoons mustard seeds - yellow or black or split mustard seeds (rai na kuria or rai ki dal)
- 3 tablespoons rock salt (sendha namak)
- 2 teaspoon turmeric powder (haldi)
- 1 cup mustard oil or sunflower oil or peanut oil (sarson ka tel ya moongphalli ka tel)
- 5 to 6 lemons (nimbu) - yields ⅓ to ½ cup lemon juice
HOW TO MAKE chilli pickle recipe
chopping green chilies
- rinse and wipe dry the green chilies very well. there should be no trace of moisture in them. you can also let them dry on their own.
- remove the crowns and chop the green chilies in 1 inch pieces.
making green chilli pickle
- in a dry grinder or coffee grinder, powder the mustard seeds coarsely. here i used yellow mustard seeds. but you can also use black mustard seeds.
- in a clean glass jar, add the green chilies, ground mustard seeds and salt.
- mix by shaking the jar or use a clean non reactive spoon to mix the contents of the jar. cover the jar with its lid tightly and keep in the sun for 2 to 3 days. if the sunlight and heat is very intense, then just 1 to 2 days is fine. if you don't have sun and its cloudy all the time, then just keep outside. in the evening, remove the jar from out and keep in a dry place in your kitchen. i kept for 3 days since the sun was playing hide and seek.
- after 2 to 3 days, add lemon juice and turmeric powder to the pickle..
- with a clean non reactive spoon, mix everything very well. close the jar and again keep in the sun for 1 to 2 days.
- proceed with the next step after 1 or 2 days.
adding mustard oil in chilli pickle
- heat mustard oil till its smoking point. let the mustard oil cool till it becomes warm or is slightly hot.. about 15 mins. you can use any other oil like sunflower or peanut oil. if using these oils, then just heat them till they are hot. you don't need to heat them till their smoking point.
- pour the mustard oil in the pickle jar.
- cover the jar with its lid and keep the pickle at room temperature for 4 to 5 days for the pickling process to happen.
- you can even keep the chilli pickle for 2 to 3 days at room temperature and then in the fridge. since it was during the winters, i had made the pickle, i kept the jar out for all 5 days. once we started serving the chilli pickle, then i kept the jar in the fridge.
- serve green chili pickle as a side condiment with a simple indian meal like dal-rice or curd-rice. the pickle can also be served with aloo paratha, gobi paratha, mooli paratha or even plain parathas or chapatis.
preparation to make hari mirch ka achar
1. rinse and wipe dry the green chilies very well. there should be no trace of moisture in them. you can also let them dry on their own. remove the crowns and just chop the green chilies in 1 inch pieces.
2. in a dry grinder or coffee grinder, powder the mustard seeds coarsely. here i used yellow mustard seeds. but you can also use black mustard seeds.
making green chilli pickle
3. in a clean glass jar, add the green chilies, mustard seeds and salt.
4. cover the jar and mix by shaking the jar. you can also use a clean non reactive spoon to mix. cover the jar with its lid tightly and keep in the sun for 2 to 3 days. if the sunlight and heat is very intense, then just 1 to 2 days is fine. if you don’t have sun and its cloudy all the time, then just keep outside. in the evening, remove the jar from out and keep in a dry place in your kitchen. i kept for 3 days since the sun was playing hide and seek. every day with a clean wooden spoon or non reactive spoon mix the contents of the jar or just shake the jar.
5. the pickle mixture after 3 days.
6. now the next step needs to be done on the 2nd or 3rd day. extract lemon juice and keep aside.
7. pour the lemon juice in the pickle.
8. add turmeric powder.
9. with a clean non reactive spoon, mix everything very well. close the jar and again keep in the sun for 1 to 2 days.
10. the green chili pickle after 2 days. you see the color has changed. remember to shake the jar everyday.
adding mustard oil in chilli pickle
11. this step is the last step. heat mustard oil till its smoking point. let the mustard oil cool for about 15 mins. it can be slightly hot or warm. you can use any other oil like sunflower or peanut oil. if using these oils, then just heat them till they are hot. you don’t need to heat them till their smoking point. heating mustard oil till its smoking point reduces much of its pungency.
12. pour the mustard oil in the pickle jar.
13. this is how the green chili pickle looks after adding the mustard oil. close and keep the pickle at room temperature for 4 to 5 days to mature. you can even keep the pickle for 2 to 3 days at room temperature and then in the fridge. since it was during the winters, i had made the pickle, i kept the jar out. once we started serving the pickle, then i kept the jar in the fridge.
14. the pickle after 5 days. serve green chili pickle as a side condiment with a simple indian meal like dal-rice or curd-rice. the pickle can also be served with aloo paratha, gobi paratha, mooli paratha, or even plain parathas or chapatis.
the green chilies and tenderized by now and get softened. once you start serving the pickle, keep the jar in the refrigerator. the pickle stays for good for 3 to 4 months in the refrigerator.
Hi Dassana,
This is the second time I am using this recipe and I love the process every time I make it. Especially looking at the colours, fragrance and texture change, its such a pleasant surprise! 🙂
yes it is. the changes that happen in the taste, flavor and texture. thanks for this lovely feedback anshita.
Is it necessary to heat oil and to added can’t we add raw oil to the pickle will it makes any diffrence to taste or life of pickle
Poonam, you can skip also. but the mustard oil flavors will be more pungent, if the oil is not heated.
Hi Dassana,
Thank you for the recipe. I had a question- if i wish to add garlic pods to this pickle, at what point should i do so?
Thanks.
monisha, you can add the garlic along with the green chilies.
Hi Dassana,
Can I use kasundi instead of mustard powder ? Also, does it need to be topped with oil with use ?
maya, i have never used kasundi. so i have no idea how much concentrated and intense is the flavor. some experimentation will be needed from your side. so can’t say if it can be used or not.
Dear Dassana,
Can we use pingaani jar instead of glass jar to put in sunlight.we have no glass jar in our house at this moment:(.
yes you can use pingaani jar.
Hi, your pickles are delicious! I’m just discovering those spicy pickles from your country, I would suggest to have those with a soft boiled egg for breakfast, indeed mustard and chillies taste so great with it :D. I didn’t think I would love it so much in the morning ^^
Thanks Molina for your positive feedback and suggestion. In India usually pickle is served with the main course meal or had with flat breads called as parathas.
Hi Dassana,
This is Edwin from US. I made this recipe using the Jalapeno and Serano peppers grown in my vegetable garden twice last year. Turned out awesome and got lot of compliments. Making a batch from this year’s harvest.
Thank you very much.
Edwin
Welcome Edwin. Glad to know this. Thanks for sharing this information.
Hi Dassana this is Paul from England. ….your recipe is fantastic Thankyou so much
thanks a lot paul. happy cooking.
Hello dassana, really a very good recipe. Just have one query. Can i also add garlic pods along with green chillis into this recipe?
Thanks
thanks naina. you can add garlic pods. taste will slightly change but will taste good.
No sun here,rainy can I make it in room temperature
Ritu, some sun light will be required.
Thank you dear so much. Really love your passion ,creativity and innovation.
God bless you…
Welcome Meghà. Thanks for your kind words and best wishes.
Please share what can be done in case if we have some leftover aam pickle masala.
I have posted this query earlier also however I am not sure that you received it or not
have already replied to you megha. please do refresh the post and you will see my comment.
Dear Dassana,
In case if I have some achar masala from mango pickle left with me please suggest what I can do with that.
megha, you can try these recipes with achari masala.
achari paneer tikka – https://www.vegrecipesofindia.com/achari-paneer-tikka-recipe-tikka-recipes/
achari paneer masala – https://www.vegrecipesofindia.com/achari-paneer-recipe/
you can use any veggie or even mix veggies instead of paneer. then with the mango pickle masala, you can even make parathas. just add the masala in the atta. you can add some mix veggies like grated carrots, grated cabbage or even mashed potatoes or peas. then knead well and make parathas.
any simple starter snack or sabzi can be made with the achari masala. eg like just stir fry some mushrooms and add the masala. various sabzis can be made with veggies of your choice.
Hi, I am so bad at making pickles. I can be the worst pickle maker in the world. One rime,I had loads of green chillies at home and i had lots of out station guests coming over. So i decided to not waste the green chillies and pickled them as per your recipe. Believe you me, my guests had this pickle with every meal and also carried some for their journey back. Mynfamily is completely sold on this and this pickle has to be on the table or the meals are incomplete. Thank you so much !! I am so glad i found this recipe. How can i follow your other recipes ?
Thanks again 🙂
Welcome Kiran. Glad to know that pickle recipe came out so well and everyone liked it. Thanks for sharing this awesome feedback.
Hey, just wanted to say this was my first attempt at making homemade pickles. It turned out absolutely fantastic. I’m looking forward to trying out more pickle recipes in the summer!
Just one question: my chillies were a bit crunchy (not “raw” crunchy just a tad). Will they soften up eventually as time goes by? Having that crunchier feel is a bit weird and unexpected in a pickle, but other that it was absolutely awesome.
Thanks Akshay. Yes they will soften eventually as the time passes.
Hi there. I tried making the mirchi pickle with a few nimboos also. The mustard seed dal is bitter after three days also. Have I done something wrong. I omitted sugar as I am diabetic. Do let me know if the bitterness will go.
Anita
try adding some more lemons. the recipe suggests 5 to 6 lemons. the sourness of the lemon juice will balance the bitterness of the mustard seeds. the bitterness coming from the mustard seeds depends on the quality of the seeds. as the pickle matures with time, the bitterness will mellow down. so you can keep the pickle for some more days to mature. the bitterness will reduce. no need to add sugar.
Hello,
Would it be alright to substitute regular table salt for the rock salt?
I don’t have the rock salt handy and was wondering if the taste would differ.
Also if I do use the table salt should the quantity be same?
Akshay, no problem with this. you can easily use regular salt.
Hello Dassana, do you have any suggestions for making pickles in winter in a cold country? If I put a jar outside this time of year it will freeze instead of cooking…
Sarah, Sun helps a lot. I don’t have any fool proof tip.