Green Chilli Pickle | Hari Mirch ka Achar

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This Indian Green Chilli Pickle (also called Hari Mirch ka Achar) will have your taste buds dancing! It is made using green chilli peppers, mustard seeds, salt and mustard oil and has a sure spicy kick. Make this tasty condiment easily and serve as a side dish with your everyday meals.

green chilli pickle in a spoon in a bowl filled with chilli pickle.

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!

hari mirch ka achar in glass jar with a bowl filled with the chilli pickle and a spoon on top side.
Step-by-Step Guide

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.

cleaned and chopped green chilies to make hari mirch ka achar.

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.

ground mustard seeds for making hari mirch ka achar.

Assemble Ingredients

3. Add the chopped green chilies, coarsely powdered mustard seeds and 3 tablespoons salt to a clean glass jar.

chopped green chillies (mirch), mustard seeds and salt in 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.

green chilli pickle ingredients mixed in jar.

5. The pickle mixture will look like this after 3 days.

green chilli pickle 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.

lemon juice in a small cup for making hari mirch ka achar.

7. Pour the lemon juice in the pickle inside the jar.

lemon juice poured into green chilli pickle inside the jar.

8. Add 1 teaspoon turmeric powder.

turmeric powder on top of green pickle mixture in glass jar.

9. Mix everything well using a clean non-reactive spoon. Close the jar and leave in the sun for 1 to 2 days.

mixed green chilli pickle in glass jar.

10. After 2 days the color will change. Remember to shake the jar every day.

green chili pickle after 2 days.

Make Chilli Pickle

11. 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.

hot mustard oil in a small frying pan.

12. Pour the warm mustard oil into the pickle jar.

warm mustard oil poured into 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.

green chilli pickle or hari mirch ka achar in glass jar.

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.

portion of green chilli pickle over spoon on top of bowl with the chilli pickle.

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.


Is it necessary to heat the oil before adding it to the pickle mixture or can we add raw oil?

You don’t have to heat the mustard oil before adding it to the jar. The oil is heated to decrease the pungent mustard flavors in the mustard oil. If you do not heat the oil then the mustard oil flavors in the pickle will be strong.

Can I add garlic pods to this recipe?

Yes, you can add garlic to this green chili mixture, it will add a garlicky flavor to the pickle. Add the garlic before the lemon juice and make sure you stir the mixture well.

Can I use a ceramic jar instead of a glass jar?

Yes, you certainly can use a ceramic jar instead of a glass jar. Make sure that the jar is clean before adding the ingredients and follow the same steps.

Would it be alright to substitute regular table salt for rock salt?

Yes, edible rock salt can be substituted with table salt. You should get the same results.

More Delicious Pickle Recipes

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chilli pickle recipe, hari mirch ka achar recipe, green chilli pickle recipe

Green Chilli Pickle | Hari Mirch ka Achar

This is an easy to prepare Green Chilli Pickle is made with fresh green chilli peppers, ground mustard, lemon juice, salt and oil. This Indian Chilli Pickle also called Hari Mirch ka Achar is robust, spicy and brightens up your everyday meals.
4.97 from 30 votes
Prep Time 20 minutes
Cook Time 5 minutes
keeping in sunlight 6 days
Total Time 25 minutes
Cuisine Indian, Maharashtrian
Course Condiment, Side Dish
Diet Gluten Free, Vegan
Difficulty Level Moderate
Servings 1 medium jar


  • 1.25 to 1.5 cups green chilies – chopped, add less hot or medium hot variety of green chillies
  • 6 tablespoons mustard seeds – yellow or black or 6 tablespoons split mustard seeds (rai na kuria or rai ki dal)
  • 3 tablespoons rock salt (edible and food grade) or regular salt or pink salt
  • 1 teaspoon turmeric powder
  • 1 cup mustard oil or sunflower oil or peanut oil
  • 5 to 6 lemons (nimbu) – yields ⅓ to ½ cup lemon juice


Prepping green chillies

  • Rinse green chillies a few times in water. 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 under a fan.
  • Remove the crowns and chop the green chilies in 1 inch pieces.

Assembling and mixing pickle ingredients

  • In a dry grinder or coffee grinder, powder the mustard seeds coarsely.
  • 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 the jar outside.
    In the evening, remove the jar from outside and keep it in a dry place in your kitchen.
  • 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.

Making Green Chilli Pickle

  • Heat mustard oil till its smoking point on medium low to medium heat. 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 until they are hot. You don't need to heat them till their smoking point.
  • Pour the warm 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 later in the fridge. Once you start serving the chilli pickle, then keep the jar in the fridge.
  • Serve Green Chili Pickle as a side condiment with a simple Indian meals like dal-rice or curd-rice or khichdi.
    The pickle can also be served with aloo paratha, gobi paratha, mooli paratha or even paratha or chapati.
  • The Hari Mirch ka Achar should keep well for about 3 to 4 months in the refrigerator.


  • Instead of Indian chili peppers, opt to use serrano peppers or jalapeño peppers. If using jalapeño, slice them into thin rounds.
  • Swap mustard oil with sunflower oil or peanut oil.
  • It is best to use freshly extracted lemon juice. Do not use bottled lemon juice.
  • The approximate nutrition info is for the entire lot of chilli pickle made from this recipe.

Nutrition Info (Approximate Values)

Nutrition Facts
Green Chilli Pickle | Hari Mirch ka Achar
Amount Per Serving
Calories 2484 Calories from Fat 2196
% Daily Value*
Fat 244g375%
Saturated Fat 27g169%
Polyunsaturated Fat 54g
Monounsaturated Fat 144g
Sodium 21575mg938%
Potassium 1338mg38%
Carbohydrates 84g28%
Fiber 30g125%
Sugar 24g27%
Protein 23g46%
Vitamin A 139IU3%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 0.3mg18%
Vitamin B3 (Niacin) 4mg20%
Vitamin B6 1mg50%
Vitamin C 314mg381%
Vitamin E 4mg27%
Vitamin K 4µg4%
Calcium 336mg34%
Vitamin B9 (Folate) 168µg42%
Iron 11mg61%
Magnesium 296mg74%
Phosphorus 644mg64%
Zinc 5mg33%
* Percent Daily Values are based on a 2000 calorie diet.

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This Green Chilli Pickle recipe from the archives first published in March 2014 has been updated and republished on December 2022.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. This pickle kept well for 6 months without refrigeration. This is a great recipe. You can also add some fresh turmeric to it to make it more appealing.

  2. Namaste Dassanaji, I love your blog and use it often to make delicious food. I made the green chilli pickle. Here in Australia, we only get either thick chillies or thin spicy ones. I used the thick ones.

    The pickle is still quite bitter after a month. I have stored it in the fridge. The chillies are also not soft like normal pickle. I followed the recipe faithfully. Any solution or tips? Thank you.

    1. Thanks Neelima. Sorry to hear about the pickle. Usually this does not happen, so I wonder what must have gone wrong. I hope you used the correct measurements.

      The chillies will take a lot of time to become soft as they are thick. You can alter the bitter taste by adding some jaggery (this will make the pickle sweet-spicy-tangy) or increase the amount of salt (add a few teaspoons) or add some vinegar or lemon juice.

      You can add about 1 to 2 tablespoons of apple cider vinegar or white vinegar or lemon juice. Mix thoroughly with whatever ingredient you add in and let the pickle mature for 2 to 3 days. Since you have kept it in the fridge now, I suggest to continue keeping it in the fridge.

      Yet another option is to add some more oil, say about 2 to 3 tablespoons. I hope this helps.

      1. Thank you so much for your reply. Will try. It’s quite cold here now, so I could keep it at room temperature too. Will use thinner chillies next time.

        1. Welcome Neelima. Yes, you could keep at room temperature. Thinner chillies work better. Thanks.

  3. Can I use less amount of mustard seeds powder than given in the recipe? Mainly because not used to this powder in the pickle.

    1. We are not using mustard powder but coarsely ground mustard seeds. I would not suggest reducing it as the flavor and taste will alter. In the pickles made in Western and North India, mustard is usually added and it tastes good.

  4. I love this. I have made sure I have a bottle of pickle in my fridge at all times. Thank you5 stars

  5. Thank you so much for this recipe! I inadvertently added the turmeric at the same time as the mustard seed and salt to the chili’s. Will this be a problem?

    1. Hi do I need to store the pickle in the fridge or can I keep it outside ?? and how long would it last ?5 stars

      1. Keep in the fridge and it keeps well for 3 to 4 months in the fridge. I have mentioned this point in the post and also in the recipe card.

  6. 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! 🙂5 stars

    1. yes it is. the changes that happen in the taste, flavor and texture. thanks for this lovely feedback anshita.

  7. 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

    1. Poonam, you can skip also. but the mustard oil flavors will be more pungent, if the oil is not heated.

  8. 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?


  9. Hi Dassana,
    Can I use kasundi instead of mustard powder ? Also, does it need to be topped with oil with use ?5 stars

    1. 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.

  10. 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:(.5 stars

  11. 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 ^^5 stars

    1. 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.

  12. 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.
    Edwin5 stars

    1. Welcome Edwin. Glad to know this. Thanks for sharing this information.

  13. Hi Dassana this is Paul from England. ….your recipe is fantastic Thankyou so much5 stars

  14. Hello dassana, really a very good recipe. Just have one query. Can i also add garlic pods along with green chillis into this recipe?
    Thanks5 stars

    1. thanks naina. you can add garlic pods. taste will slightly change but will taste good.

  15. Thank you dear so much. Really love your passion ,creativity and innovation.
    God bless you…

  16. 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

    1. have already replied to you megha. please do refresh the post and you will see my comment.

  17. Dear Dassana,

    In case if I have some achar masala from mango pickle left with me please suggest what I can do with that.

    1. megha, you can try these recipes with achari masala. 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.

  18. 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 🙂5 stars

    1. Welcome Kiran. Glad to know that pickle recipe came out so well and everyone liked it. Thanks for sharing this awesome feedback.

  19. 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.

  20. 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.

    1. 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.

  21. 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?

  22. 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…

  23. Hi….matserchef…..ur every recipe is jst WOWWWW…..dis is my 1st ever achar nd i cant believe is turned out so well i cant explain dat in words…..even m bengali hubby tastes it nd want it in every meal of d day…..yesterday he shocked nd said….ohhhh its almost finished how cum….he was nt aware dat i shared it wd my frnd….nw he want me to make more…luv u….

  24. I alwaz used to tk references from ur recipes to cook food when ever sum1 special is cumin to my place nd i alwaz get loads of compliments bt actually all dose compliments belongs to u….nw after my baby as m a home maker nw decided to do sumthing which i never thot of doin ie preparing any kind of achar….i picked dis1 nd never thot dat it will turn out lyk dis?even my bengali hubby told me to remake it as its almost finished… u sooo much for making my hubby to eat achars U knw hw we punjabies are….achar is like a lifeline 4 us….lolzzz nw will try gobhi gajar wala achar hope he will lyk it too????

    1. thank you anjali. felt nice reading your comment. agree for punjabis, achaar is a must, especially with parathas ?
      do try the gobhi gajar achar. the taste of the gobhi gajar achar is different from green chili. but both taste good.

  25. Hello, I’m making your chilli pickle at the moment! I’ve just added the lemon juice and it’s really liquidy now, not like in your pictures. I’ve multiplied everything by three to make a bigger batch but I’m worried I’ve ruined it…

    1. looks like the proportions have not worked well by increasing. a suggestion would be add more powdered mustard seeds till the consistency becomes medium or slightly thick. its not ruined, so don’t worry. a liquid pickle also tastes good. you can skip also adding mustard seeds powder if you want.

  26. Dassana,in Mumbai I get it loose and pls answer in exact to cooking so easy to follow measurement plus no risk of spoiling the dish.thanks for ur very quick reply.take care

    1. parul, i did consider the this and replied. i had used a small packet of rai ka kuria and thus i told you the same. about green chilies, i weighed them and mentioned. it will be roughly 100 to 110 grams.

  27. Hi,how many grams of chillies and rai na Kuria should I buy?thanks hope u will answer

    1. parul, green chilies will be roughly 100 grams and rai ka kuria, will be small packet.

  28. While keeping the pickle in sunlight should I keep the mouth of the bottle open ??

    1. no. cover the mouth of the bottle with a muslin or a loosely woven cotton cloth. also you can cover the jar with its lid and keep in the sun. but do ensure that the lid is made of metal and not plastic.

  29. Hi Dassana,
    On other websites i saw, the process was of 20 min. Can you please let me know what difference it well make? BTW I appreciate your work and refer so many frnds of mine to your website.

    1. thanks anu. i think they have cooked the pickle for 20 minutes. both taste different. in sun drying there is marination as well as very slow cooking that happens due to the sunlight. its a very slow process of cooking. so thus the taste will differ than the pickle mixture which has been cooked on stove top.

  30. thank you so much. is it ok if I just keep it in the fridge as it is lying in the fridge for one week.

    1. yes pooja, you can keep in the fridge for a week or even for more days.

  31. I made this pickle. but green chillies are still very very hot. what can I do to reduce hotness of chillies. after adding mustard oil can it still be kept I sun n I can I add more mustard seeds or salt or lemon juice at this stage just to reduce that hot touch.

    1. the green chilies you have used are of the hotter variety. the heat and spiciness will mellow down in some days. you can keep the bottle in the sun after adding mustard oil for a day or two. no need to add any salt, lemon juice or mustard seeds. in some days or a few weeks, the heat will get mellowed down a bit.

  32. I made the mirchi picked and after adding mustard oil it became very bitter. Please let me know what to do.

    1. did you heat the mustard oil till it started smoking. also did you make the pickle in glass jar. lemon juice can react with metals. not to worry. just allow the pickle to mature for some days, about a week or 15 days and the bitter taste will mellow down and become less. hope this helps. keep in the fridge.

    1. avoid using a plastic jar as the pickle is kept in the sun for some days.

  33. Hi Dassana,

    Just one quick suggestion…can I add ajwain to this pickle??

    Thanks in advance

    1. ajwain will give a distinct flavor of its own. if you want, you can add a very small amount.

      1. thanks …..the reason I am asking is because accidentally my whole 100gms of rai packet got mixed in the container of ajwain of somewhat same quantity 🙁
        now I am looking for some pickle recipe where I can utilise both of them as I don’t feel like throwing the entire thing 🙁
        ….is there anything you can help me with??

  34. Hi, tried this pickle recipe of yours and everything turned out almost as you mentioned but is slightly bitter which I do not know why…can you suggest anything to improve it? Thnx:-)

    1. bitterness could be due to the mustard seeds or lemon juice. just allow the pickle to get matured more for a some more days and the bitterness will go away.

      1. Thanks a lot for the instant reply:-) I have kept it in the refrigerator after putting oil and leaving it outside for 2-3 days. Should I leave it just like that or in the sun untouched?

        1. you can keep in the sun. just cover the mouth of the jar with a tight muslin cloth and keep in the sunlight.

        2. Hello and thank you once again for the prompt reply:-) Will do so:-) The recipes in your blog are all awesome. Am very much impressed by the stepwise explanation and every minute detail that you mention. I am myself very fond of cooking and love trying world cuisine. There are lots that I want to try from your blog. I suggest you should have a guest post corner where we could share our recipes from our part of the globe:-)

        3. welcome moonmee and thanks a lot. also thanks for the suggestion for the guest post corner. we will think about it.

  35. Green chilli pickle is one of my favorite these days. I recently pickled a batch of chillies but it turned out they were very hot kind. My face flushes after eating. There has been no sun since so I’m hoping once I keep them out in sun for a few days it might get better. However what else can be done to reduce the hotness ? More lemon juice?

    1. do add more lemon juice. it will balance the heat of the chilies. it will get better in the sun also.

  36. Hi Dassana,
    Thank you so much for all the lovely recipes.
    Just a question – can I replace Mustard oil with extra virgin olive oil?

    1. welcome archana. try using any other oil like sunflower oil, safflower oil or even canola oil or peanut oil. i won’t suggest using extra virgin olive oil.

      1. Thank you Dassana. Out of curiosity – why do we avoid olive oil for this?
        I actually bought Mustard oil but checking as Olive oil is healthier 🙂

        And you really revert so very promptly….. Thank you 🙂

        1. welcome archana. taste and flavor of olive oil will not go well with this pickle. i forgot to mention about sesame oil. you can use sesame oil or peanut oil. both are healthy.

        2. Thank you Dassana.
          Your recipes are easy to follow and absolutely delicious. I have tried more than 20 in last 2 months in addition to about 7 cakes and 2 cookies too (yup, am keeping count 🙂 ……….. I have not cooked or enjoyed being in the kitchen all my life.
          The credit is completely yours……
          My family relished each dish although in total surprise….

          I am sure this pickle will turn out great too 🙂

          I write this while eating Gingerbread cake baked according to your instructions…

          I read in few comments that you will share recipes for Wholewheat cookies and Wholewheat Cumin cookies….. Eagerly waiting.

          Thank you

        3. welcome archana. thats a very sweet and positive feedback from you. i do try to post recipes which readers request. but many requested recipes are pending for many months. there is a big list of recipes requested by readers. good to know that you are enjoying cooking. cooking is creative and satisfying. if you cook with love then it will also nourish the family subtly and will in turn create more love and harmony in the home.

        4. It sure is satisfying when the results turn out finger-licking good too…. 🙂
          Particularly appreciate that you make healthier versions of most dishes….. That seems to have kept me going….

          Hope you continue with this and share many more mouth watering dishes !

  37. Hi,

    I seem to have added more turmeric in the pickle. is there a way I can reduce the bitterness of turmeric?

    1. try adding some more lemon or lime juice. the sourness of the lemon juice will balance the bitterness to some extent.

  38. Well I just started it today, made a huge amount as I am excited and I know it will be awesome…thanks so much for posting

  39. an excellent step by step photographic instruction of this recipe…4 stars

    1. jumky, the pickle does not taste bitter. may be the quality of mustard seeds must not be good and is giving bitter taste.

    2. Hi Jumky,
      Sometime due to the choice of chili is such that initially for few days it may tastes bitter, however later it will give really delicious taste.5 stars

    1. the recipe will not work well with vinegar. the taste will change a lot.

  40. Are you sure you mean 3 tablespoons of rock salt instead of 3 teaspoons ?

    1. yes it is 3 tbsp of rock salt. but you can add less or more depending on your taste. salt acts as a preservative along with oil and mustard seeds. you can even add upto 2 tbsp of rock salt.

    1. wonderful! thanks so so much. It brightens up our curries in grey, cold Birmingham and reminds me how wretched the so-called Indian food we buy in restaurants here really is – but that’s another story…..

      1. thanks neil. i know about the indian food served in restaurants there. trust me, its always better to cook indian food at home 🙂

  41. Looks like a classical green chilly chutney recipe with some variations. Will try it for sure.5 stars