Pickled Chillies
A zesty and spicy North Indian pickle made with fresh green chillies stuffed with a tangy blend of mustard, fennel, and other aromatic spices. This 'mirch ka achar' is the perfect condiment to liven up any meal.
For 12 servings
5 steps. 5 minutes total.
- 1
Step 1
- a.Prepare the Chillies and Jar
- b.Select fresh, firm green chillies. Wash them thoroughly and pat them completely dry with a clean kitchen towel. It is crucial that there is no moisture left, as it can spoil the pickle.
- c.Trim the stems if they are too long, but keep the crowns intact.
- d.Using a small, sharp knife, make a vertical slit along the length of each chilli, from just below the crown to near the tip. Be careful not to cut all the way through.
- e.Sterilize a glass jar by washing it with hot, soapy water, rinsing well, and then drying it completely in a low oven (100°C / 212°F) for 10-15 minutes or by leaving it in direct sunlight.
- 2
Step 2
- a.Temper and Cool the Oil
- b.Pour the mustard oil into a small pan. Heat it over medium-high heat until it reaches its smoking point. You will see faint wisps of smoke.
- c.Immediately turn off the heat and allow the oil to cool down completely to room temperature. This process removes the raw pungency of the mustard oil, making its flavor more pleasant.
- 3
Step 3
- a.Prepare the Spice Filling
- b.In a dry mixing bowl, combine the split mustard seeds (rai ki dal), coarsely ground fennel seeds, salt, turmeric powder, and asafoetida (hing).
- c.Mix all the dry spices together until they are well incorporated.
- 4
Step 4
- a.Stuff the Chillies
- b.Take one slit chilli at a time and carefully open the slit.
- c.Using a small spoon or your fingers, stuff the prepared spice mixture inside each chilli. Fill them generously but do not overstuff to the point of breaking them.
- 5
Step 5
- a.Jar and Mature the Pickle
- b.Carefully arrange the stuffed chillies inside the sterilized glass jar.
- c.Pour the completely cooled mustard oil and the fresh lemon juice over the chillies.
- d.Secure the lid tightly and shake the jar gently to ensure all the chillies are evenly coated with the oil and spices.
- e.Place the jar in a sunny spot for 2-4 days. Shake the jar once daily. The pickle is ready when the chillies change color to a pale olive-green and become tender.
- f.Once matured, store in the refrigerator for a longer shelf life.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Absolute dryness is the key to a long-lasting pickle. Ensure the chillies, jar, spoons, and your hands are completely dry.
- 2Sunning the pickle not only helps the flavors to mature and meld together but also acts as a natural preservative.
- 3If you don't have access to sunlight, you can let the pickle mature in a warm, dry spot in your kitchen for 5-7 days.
- 4Always use a clean, dry spoon to take the pickle out of the jar to prevent contamination and spoilage.
- 5The spiciness of the pickle will mellow slightly as it ages and the flavors deepen.
- 6For a less pungent pickle, you can briefly blanch the chillies in hot water for 1 minute and then dry them completely before stuffing.
Adapt it for your goals.
Spice Mix
Add 1 teaspoon of amchur (dry mango powder) for extra tanginess or 1/2 teaspoon of kalonji (nigella seeds) for a distinct flavor.
Chilli TypeChilli Type
For a much spicier pickle, use hotter varieties of green chillies. You can also de-seed the chillies before stuffing to reduce some of the heat.
Add insAdd-ins
Add a few cloves of garlic or thin slices of ginger along with the chillies for an aromatic variation.
Why this is on our healthy list.
Boosts Metabolism
The capsaicin compound found in green chillies is known to provide a temporary boost to your metabolism, which can aid in weight management.
Aids Digestion
Spices like fennel seeds and asafoetida have been traditionally used in Indian cuisine to improve digestion, reduce gas, and prevent bloating.
Rich in Antioxidants
Turmeric and other spices used in the pickle are rich in antioxidants, which help combat oxidative stress and inflammation in the body.
Supports Gut Health
The natural fermentation process that occurs while the pickle matures can promote the growth of beneficial probiotic bacteria, which are essential for a healthy gut microbiome.
Frequently asked questions
One stuffed pickled chilli contains approximately 75-85 calories, with most of the calories coming from the mustard oil used in the preparation.