Indian Green Chilli Pickle/Hari Mirch Ka Achaar

curryandvanilla.com/indian-green-chilli-pickle-hari-mirch-ka-achaar/

curryandvanilla November 29,

2017

Tangy, spicy and lip-smacking green chilli pickle/hari mirch ka achaar; with mustard,
fenugreek, lemon and hing, this is a perfect condiment to perk up any meal!

Indian pickles are known worldwide for their spicy taste and they are typically various
vegetables or fruits chopped and brined in an oil and vinegar or lemon juice mixture
along with aromatic Indian spices like mustard, fenugreek, hing, turmeric powder, red
chilli powder etc.

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Pickles are a must in our house. Actually, we have something called a “pickle corner” in
our kitchen where I have stocked various varieties of Indian pickles (mostly store bought)
but some made by my mother, south Indian style. This way, we get to choose which one
goes with which meal!

I first tried this green chilli pickle or “hari mirch ka achaar” a few years back. It was such a
hit, I had to make many bottles to share with family and friends! This amazing chatpata
pickle actually happens to be my husband’s favorite pickle. The spicy kick of the heat
from the green chillies (of course, mellowed down by the oil and lemon) along with the
flavor that comes from all the spices added makes it a mouth-watering accompaniment
for all our meals!

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I had almost forgotten this pickle and recently, when my husband brought this huge
basket of fresh green chillies from our company garden, it perked up my memory! Now,
how had I forgotten about this favorite pickle recipe?

The next few hours were spent desperately searching for the book in which I had written
this recipe! When I chanced upon it, I was hanging on to it for dear life as though I had
found a long lost treasure! I wanted to chronicle it forever in my blog; no more
rummaging for this recipe!

Now, I get to share this divine pickle recipe with all of you. It is no rocket science. You just
need a few ingredients like mustard seeds, fenugreek seeds, hing or asafetida (all
available in your kitchen at all times or in any Indian store) and of course salt, oil and
lemon.

Just roast the mustard and fenugreek and powder fine. Hing is dropped in hot oil and
cooled. Green chilies need to be completely dry before chopping them. The final step is
just mixing all of them: spice powders, turmeric, chili powder, oil with hing and lemon
juice and the chopped green chillies.
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At first you will begin to wonder whether you need so much oil. But the layer of oil that
floats on top of the pickle is what preserves it for a long time. Brine it for at least a week
to enjoy the full flavors of the pickle.

Once you make it, I am sure it will be a constant accompaniment to all your meals too!

Other pickles and condiments that can serve as an accompaniment you can try:

Karathe Nonche/Bittergourd Pickle

Spicy Tomato Thokku/Pickle

Curried Beet Ketchup

Homemade Chili-Garlic Paste

How to make Spicy Indian Style Green Chilli Pickle:

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Wash and drain the green chilies. Wipe them with a clean cloth until completely
dry or air dry them. There should be no moisture on the chilies.

Chop into small even round pieces and keep aside.

In a small saucepan, in 1 tsp of oil, roast the fenugreek seeds and mustard seeds
for a few minutes on medium low. Keep aside to cool and make a fine powder.

Heat oil until hot (not boiling) and sprinkle the hing or asafetida; give it a good stir
and remove from heat. Set aside to cool completely.

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Squeeze juice from 3 or 4 large lemons and keep aside.

To make the pickle:

In a large bowl, mix the ground fenugreek-mustard powder, red chilli powder,
turmeric powder and salt.

To this add the chopped green chilies and mix well.

Pour the cooled oil over this along with the lemon juice and mix well to coat the
green chilies with all the spices, lemon juice and oil.

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Transfer to a clean and dry glass bottle or porcelain jar and keep aside covered for
8 to 10 days. This allows the flavors to blend fully and the spicy heat of the chilies
mellows down a bit!

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The layer of oil on top protects it from getting spoilt. Keep mixing in between with
a clean and dry spoon.

My husband loves to have lots of “pickle gravy” along with his green chilies, so my
pickles normally have lots of masala in them; you can choose to add more green
chilies if you want more of those.

Spicy, tangy and lip-smacking green chili pickle is ready to be enjoyed with all your
meals! My husband could not wait that long; he enjoyed it immensely with his
next meal that afternoon!!

Print
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Yum
Indian Green Chilli Pickle/Hari Mirch Ka Achaar
Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Ingredients

40 green chilies/serrano peppers/jalapenos

2 tsp fenugreek seeds/methi seeds
11 teaspoons mustard seeds
½ tbsp to ¾ tbsp hing/asafetida
1 cup plus 1 tsp oil
½ cup salt
1 tsp turmeric powder
2 tsp red chilli powder
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 Juice of 3 to 4 lemons

Instructions

Preparing the green chillies:

1. Wash and drain the green chilies. Wipe them with a clean cloth until completely dry
or air dry them. There should be no moisture on the chilies.
2. Chop into small even round pieces and keep aside.
To make the pickle spice mixture:
3. In a small saucepan, in 1 tsp of oil, roast the fenugreek seeds and mustard seeds
for a few minutes on medium low. Keep aside to cool and make a fine powder.
4. Heat oil until hot (not boiling) and sprinkle the hing or asafetida; give it a good stir
and remove from heat. Set aside to cool completely.
5. Squeeze juice from 3 or 4 large lemons and keep aside.
To make the pickle:
6. In a large bowl, mix the ground fenugreek-mustard powder, red chilli powder,
turmeric powder and salt.
7. To this add the chopped green chilies and mix well.
8. Pour the cooled oil over this along with the lemon juice and mix well to coat the
green chilies with all the spices, lemon juice and oil.
9. Transfer to a clean and dry glass bottle or porcelain jar and keep aside covered for
8 to 10 days. This allows the flavors to blend fully and the spicy heat of the chilies
mellows down a bit!
10. The layer of oil on top protects it from getting spoilt. Keep mixing in between with a
clean and dry spoon.
11. Spicy, tangy and lip-smacking green chili pickle is ready to be enjoyed with all your
meals!

Notes

Adjust the ratio of pickle gravy to green chillies according to your preference. We love it
with lots of masala! Make sure to use only a dry spoon every time you use the pickles.

Store leftovers in refrigerator to prevent early spoilage.

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