Green Chilli Pickle | Hari Mirch ka Achar

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

4.97 from 31 votes

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.

Prep Time20

Cook Time5

keeping in sunlight6

Total Time25

Course: Condiment, Side Dish

Cuisine: Indian, Maharashtrian

Diet: Gluten Free, Vegan

Difficulty Level: Moderate

Servings: medium jar

Calories: 2484kcal

Author: Dassana Amit

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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