Green chilli pickle/Hari mirch ka achaar

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Green chilli pickle/Hari mirch ka achaar


Green chilli pickle originates from Rajasthan, and is considered as a Rajasthani traditional specialty. It is a delicious pickle recipe where fresh green chillies are pickled with mustard seeds and lemon juice. This pickle goes very well with any Indian meals. Here is my mother’s recipe of how to make green chilli pickle or hari mirch ka achar It is commonly used as a condiment with main dishes and is sometimes also used as a side dish for Indian snacks. Homemade pickles taste way better as we take care to ensure that the best ingredients are used and the process remains hygienic.

Cooking Time

Preparation Time :30 Min

Cook Time : 96 Hr 0 Min

Total Time : 96 Hr 30 Min


Serves : 10
  • Green fat chillies 250 grams (fresh and crisp)

  • Mustard powder - 2 tablespoons

  • Dry coriander powder - 4 tablespoons

  • Fenugreek seeds 1 teaspoon

  • Salt - 2 teaspoons

  • Fennel seeds - 2 teaspoon

  • Cumin seeds - 1 teaspoon

  • Asafoetida - 1/4 teaspoon

  • Turmeric Powder - 1 Teaspoon

  • Garam Masala - 1 teaspoon

  • White Vinegar - 1 tablespoon for preservation

  • Amchur powder - 2 teaspoon

  • Mustard Oil - 6 tablespoons

  • Red Chilli Powder 1/4 teaspoon (optional)

  • Sugar - 1 teaspoon or 1 inch piece jaggery (optional)


  • Wash green chillies thoroughly, pat them dry, with clean cloth.
  • Slit the chillies longitudinally and cut it from top to bottom so that the 2 halves are not separated.
  • Heat a non stick pan and add cumin seeds, fenugreek seeds, fennel seeds and lightly fry them, so that the moisture content of the spices is removed.
  • Add asafoetida and roast for 10 seconds.
  • Switch off the flame.
  • When the spices cool down, grind coarsely , mix turmeric, garam masala, coriander powder and mustard powder and salt and keep aside in a bowl.
  • Heat the mustard oil to a smoking point and turn off the gas.
  • When the oil has  cooled slightly mix with lemon juice and sugar in roasted masala.
  • Mix well.
  • Now take one slit chilli and with the help of a teaspoon fill the roasted masala stuffing inside the chilli and keep it in a bowl or plate. 
  • Prepare all the whole chillies in same a way and drizzle the remaining warm oil over the masala stuffed chillies.
  • Now cover the ready pickled chillies with a thin muslin cloth and keep it in the sun. The actual taste of the pickle will develop in 3-4 days, when all the spices will get blended.
  • Just make a point to turn the pickle daily carefully with a dry and clean spoon.
  • Pickle of green chillies is ready, keep the pickle in a glass or ceramic container and enjoy endlessly with paranthas, pooris mathris