Green Chili Pickle
A zesty and spicy North Indian pickle made with fresh green chilies, aromatic spices, and mustard oil. This 'hari mirch ka achar' is the perfect condiment to spice up any meal, from dal-rice to parathas.
For 16 servings
6 steps. 5 minutes total.
- 1
Prepare the chilies
- a.Wash the green chilies thoroughly under running water. Wipe them completely dry with a clean kitchen towel. There should be no moisture left, as this can spoil the pickle. Remove the stems from all the chilies. Slit each chili lengthwise, leaving the base intact so they don't fall apart.
- 2
Prepare the spice mix
- a.In a small pan, dry roast the fenugreek seeds on low heat for about 30-40 seconds until fragrant. Transfer the roasted seeds to a grinder jar. Add the split mustard seeds (rai dal) and coarsely ground fennel seeds to the jar. Grind everything into a coarse powder.
- 3
Heat the oil
- a.Pour the mustard oil into a small pan. Heat it on medium-high heat until it reaches its smoking point. You'll see faint smoke rising. Turn off the heat and let the oil cool down completely to room temperature.
- 4
Mix the pickle
- a.In a large, dry mixing bowl, combine the slit green chilies, the ground spice mix, turmeric powder, asafoetida, and salt. Mix well with a dry spoon until the spices coat the chilies. Pour the cooled mustard oil and the lemon juice over the chili mixture. Stir everything together thoroughly to ensure each chili is well-coated with oil and spices.
- 5
Jar and mature the pickle
- a.Carefully transfer the pickle into a clean, dry, and sterilized glass jar. Cover the mouth of the jar with a lid or a piece of muslin cloth tied securely. Place the jar in direct sunlight for 3-4 days. This helps the flavors to mature and preserves the pickle. Shake the jar gently once every day.
- 6
Store the pickle
- a.After sunning, the pickle is ready to eat. The chilies will have softened slightly and absorbed the flavors. Store the pickle in the refrigerator for a longer shelf life, up to several months.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure chilies are completely dry before pickling to prevent any mold formation.
- 2Heating mustard oil to its smoking point and then cooling it is crucial for removing its raw pungency and developing the authentic pickle flavor.
- 3Always use a clean, dry spoon to serve the pickle to avoid contamination and extend its shelf life.
- 4For a less spicy pickle, you can use thicker, lighter green chilies like the 'Bhavnagari' variety.
- 5Shaking the jar daily during the sunning process helps the spices to meld and coat the chilies evenly.
- 6The amount of salt is important for preservation, so avoid reducing it too much unless you plan to consume the pickle quickly.
Adapt it for your goals.
Quick
For an instant version, briefly sauté the slit chilies in the tempered oil for 2-3 minutes until they blister slightly. Then, mix with spices and serve immediately.
healthyHealthy
Reduce the amount of mustard oil by half for a less oily version. Note that this will result in a drier pickle with a shorter shelf life, so store it in the refrigerator.
low sodiumLow sodium
You can reduce the salt content, but this will impact preservation. If you use less salt, make sure to store the pickle in the refrigerator and consume it within a few weeks.