Hari Mirch ka Achaar (Green Chili Pickle)


For Green chili pickle

Green chilies - 25

Lemon juice - 1/4 cup

Mustard seeds (yellow split) - 1/2 cup

Coriander seeds - 1/4 cup

Asafetida (Hing) - 1/4 tsp

Cumin (Jeera) - 2 tsp

Fennel seeds - 2 tbsp

Red chili powder - 1 tbsp

Turmeric powder - 1/2 tbsp

Salt - 3 tbsp

Vinegar - 2 tbsp

Cooking oil - 1 cup


Wash and dry green chilies thoroughly.
Cut green chilies into small pieces. Be careful to either wear gloves while cutting green chilies or use a pair of scissors instead of knife.
In a pan, dry roast cumin, coriander, and fennel seeds. Grind the roasted spices in grinder and keep aside.
In a large bowl, take the above roasted spice powder and also add red chili powder, turmeric powder and asafetida powder to it.
Heat oil in a separate pan and add it to the spice mix. Mix well.
Add all the above mixture to the green chilies. Once again mix well.
Now add lemon juice and vinegar. Mix again.
Take a clean jar; fill it up with the above pickle. Also add some hot oil on the top.  So the pickle is completely submerged in the oil.
Store it in a clean and dry place. Pickle is ready to eat in a week.
Serving suggestions:

Enjoy green chili pickle with garma garam parathas (Indian bread) anytime of the day.

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