Instant Green Chilli Pickle (हरी मिर्च का अचार) is hot, spicy, tangy and very quick and easy to make. It is a true delight for your taste buds if you love to accompany something spicier with your food.
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What is Green Chilli Pickle
Pickle made of Green chilli is called green chilli pickle. It is also called “hari mirch ka achaar” in Hindi. You can make this extremely spicy or mild. The spice level will depend on the level of spice in the chilli. Normally pickle takes time after making before you can eat it. Instant chilli pickle is one where pickle is ready instantly.
I am a huge fan of pickles. My favourite is spicy mango pickle, this green chilli pickle and jackfruit pickle.
So why green chilli pickle? Green chillies are great source of vitamin and no calories. Green chillies are loaded with antioxidants and can also keep prostate problems at away
I remember the days when I was school days, my mum will make my school tiffin with pickle and paratha. I have seen my mum making numerous types of pickle and this chilli pickle is from here recipe.
This recipe is really simple and quick to make. Normally pickling process requires keeping pickle in sun. This one does not require sun light as such, making it suitable to make it in the over cast conditions of UK.
Method to make Instant Green Chilli Pickle
- First of all, remove the crown of chillies and wash and pat them dry on a kitchen towel. Now give them slit, and cut into 2 pieces.
- In a pan dry roast Mustard seed, Fennel seed and Fenugreek seed for 1-2 minute over medium heat. Switch off and let it cool. Transfer them in a grinding jar and coarsely crush them.
- Heat mustard oil in a pan until you can see smoke coming out from oil. Switch off the flame and let it cool for sometime.
- Once oil has cooled, add asafoetida, turmeric powder, coriander powder, Salt and coarsely crushed seeds. Mix it well.
- Now add green chillies and mix it thoroughly. Squeeze all the juice from lemon and add that to the chillies. Mix well thoroughly.
- Store your pickle in a glass jar, and it’s ready to eat.
This chilli pickle is
- Vegan (no milk products)
- Gluten-free
- Quick to make
- Easy to make
- Tastes extremely delicious, with any thing.
- Preservable for few weeks.
Pro tips for best Chilli Pickle
- Always use fresh green chilli.
- Make sure the jar to keep this pickle is air dried.
- Use gloves while working with chilli, and wash your hands after making the pickle.
- Wait for oil to cool down a bit before you add asafoetida, turmeric powder, etc.
Storage – How to store Chilli Pickle
- Always keep the pickle in a air dry glass jar. To air dry the dar, put that jar into warm oven for 5 minutes or in sunlight for few hours.
- You can keep this pickle easily for 3-4 weeks, if you keep it refrigerated.
- You must avoid any moisture in the pickle for its long life.
Serving suggestion
You can eat this pickle will Indian bread (Chapati, Thepla, Puri, etc) or make a simple meal exciting when you have only Dal and Rice.
Recipe Card
Instant Green Chilli Pickle
Ingredients
- 250 Grams Green chillies
- 1 Tbsp Mustard Seeds
- 1.5 Tbsp Fennel seeds/Saunf
- 1 Tbsp Fenugreek seeds / methi daana
- 4 Tbsp Crushed yellow mustard/Rai dana
- 1 Tsp Asafoetida
- 6 Tbsp Edible Mustard Oil
- 1 Tsp Coriander Powder
- 1 Tsp Turmeric Powder
- 1 Lemon Big Size
- 1.5 Tsp Salt As per taste
Instructions
- First of all, remove the crown of chillies and wash and pat them dry on a kitchen towel. Now give them slit, and cut into 2 pieces.
- In a pan dry roast Mustard seed, Fennel seed and Fenugreek seed for 1-2 minute over medium heat. Switch off and let it cool. Transfer them in a grinding jar and coarsely crush them.
- Heat mustard oil in a pan until you can see smoke coming out from oil. Switch off the flame and let it cool for sometime.
- Once oil has cooled, add asafoetida, turmeric powder, coriander powder, Salt and coarsely crushed seeds. Mix it well.
- Now add green chillies and mix it thoroughly. Squeeze all the juice from lemon and add that to the chillies. Mix well thoroughly.
- Store your pickle in a glass jar, and it's ready to eat.
Video
Notes
- Always keep the pickle in an air dry glass jar. For that, put that jar into warm oven for 5 minutes or in sunlight for few hours.
- You can keep this pickle easily for 3-4 weeks. If you want to store it for longer, just increase the quantity of Oil and little more salt.
- If you have access to sunlight, keep the pickle Jar in sun for 2-3 days. This way all the spices fuse really well.
An easy recipe to follow, using home-grown chillies, for the English husband of an Indian wife. When we use it in two weeks with one of her excellent vegetable curries I will commend it then.
Hi Terry, please give it a go and yes feedback awaited 😊
Thanks for sharing .I like it too much
You are welcome Veena. I like this pickle too 😊
This is too good. Thanks for the recipe.
Thanks Anuradha. You are Welcome.
Thank you taste awesome
Thank you Damayanti
Thank you very much for sharing. It is explained very simple way. It is easy and very tasty.
Thank You Kiran.
Easy and tasty achar
Thank you Jyoti. Pleased to know that you liked it 🙂