Hari Mirch ka Achaar (Green Chilli Pickle) is a very simple recipe with a few ingredients. All though there are many variations of this pickle, I like this super easy recipe. It takes just a couple of minutes to make. Use medium hot chilies, as after pickling the heat gets toned down a bit.
This is my mother’s recipe and I follow it exactly the way she makes. This is low in oil, and tangy pickle is a perfect accompaniment for any Indian meal. I love this mirch ka Achaar with Mathri. (A snack / kind of biscuit) It can also be eaten with stuffed Aloo Paratha for a Punjabi breakfast.
You may also like to view our other pickle recipes like Bharwa Hari Mirch Ka Achar, Aam ka Khatta Meetha Chunda, and Kathal Ka Achar (Jack Fruit Pickle).
Prep time: 10 minutes
Total time: 15 minutes
Ingredients for Hari Mirch ka Achaar
250 grams green chilies
4 tablespoon mustard powder
1 tablespoon salt
1 teaspoon saunf (fennel seed) pounded
A pinch of haldi (turmeric)
3 tablespoon mustard oil
2 lemons / 3 tablespoon juice
Directions for Hari Mirch ka Achaar
- Wash the chilies; spread them on kitchen towel to dry.
- Cut them evenly in thin slices of ¼ inch thickness / 1 inch pieces.
- Grind the mustard in a spice grinder to a coarse powder.
- Pound the saunf (fennel seed).
- In a bowl add sliced chilies, mustard powder, saunf, salt and haldi (turmeric).
- Add the lemon juice and toss well.
- Add Oil.
- Transfer in a glass jar, cover and keep for 2 to 3 days. Stir the pickle ones every day.
- The pickle is ready to be eaten.
- The chilies will start becoming soft as the pickle ages.
- To keep the crunch intact keep the pickle in the refrigerator after a week.
- Serve with rice and dal or with chapati.
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