Hari Mirch Ka Achar

Hari Mirch Ka Achar

Hari Mirch Ka Achar

Hari Mirch Ka Achar

Hari Mirch Ka Achar

Hari Mirch Ka Achar

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Today I am sharing with you another interesting recipe of pickle, Green Chilli Pickle. A spicy, tangy green chilli pickle is for all those who love spicy food. Unlike other pickles, raw mango pickle or Potato peas pickle or Hing ka Achar, which are seasonal, this pickle is for all the seasons and can be enjoyed round the year.

If you are fond of pickles then you may like to try my other pickles too. Some of the other pickle recipes are:

Potato Peas (Alloo Matar Ka Achar)

Oil-free Mango Pickle (Hing Ka Achar)

Aam Aur Chane Ka Achar

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Till a few years back, I had never thought that not only I will be making pickles for myself but also for friends and relatives. Pickles, amongst many other things, was my mother in law’s domain. I considered it a very ticklish activity and found myself unsuitable for it. But she always said that it was an easy affair provided you take certain precautions. And here I am, making pickles easily and comfortably.

Like all my other pickle recipes, this one too is from my Mom in law, Mrs Sushila Gupta’s kitty. This is a very simple recipe and you will get superb results, provided you take care of certain crucial points. Normally, pickles are made easily but soon they develop bad bacteria or say fungus. Why is it so? How to avoid that fungus and let the pickle remain fresh only? Sharing with you some tips which will help you keeping your pickles fresh till they are finished.

  1. Pickles and water are fiercest enemies…. they just don’t get along. So, ensure to dry veggies (green chillies, potatoes, peas, mangoes etc) well. Also take care that your hands, jars, utensils used for this purpose are all dried up. You can even put your empty jar in microwave for a minute or so. Once the pickle is done, use a dried spoon for serving it.
  2. Always use glass or china clay jars for pickles. Plastic is unsafe and metal is also not suggested due to the chemical reaction.
  3. Always fill the jar only three fourth and not up to the rim. Therefore take a bigger jar than the pickled quantity.
  4.  Don’t forget to shake the jar daily, otherwise, it might catch fungus. Shake it gently. Best is to tilt the jar so that oil comes on the surface and then keep it back.
  5.  It’s better to put hot oil but you can use after cooling it also. But heating it is a must.
  6.  Ensure that there is sufficient oil in the jar. I use very little oil, you can increase the quantity of oil if feel so.
  7. In the absence of sunlight, let the jar remain in your kitchen only but at some warm place, like near your gas stove or on top of the fridge etc.
  8. Vinegar is used as a preservative, but if you are pickling small quantity then it can be avoided.
  9. Salt and oil are added not only for taste but act as preservatives. So, do not compromise on these two ingredients.

Now, coming to the recipe of Hari Mirch Ka Achar (Green Chilli Pickle). For making this pickle, take thick green chillies, so that they can be filled with spices. Also, because they are not very hot. Do not take very thin ones.

Here, we will make two types of pickles with the same mix of spices. One is normal and the other is instant. Normal pickle takes roughly a week or so (depending on the weather) in getting ready. Till that time you can enjoy the instant pickle. While pickling green chillies, I normally save 4 to 5 chillies for making instant pickle and thus use the same spice mix.

In this recipe, we take 3 important ingredients, Rai (Mustard seeds), Methi Dana (Fenugreek seeds) and Saunf (Fennel seeds) in equal proportions. Though you can use these spices as it is but it is better to slightly roast them. Roasting not only augments the flavour but also increases the shelf life.

Besides this, lemon is a very important ingredient in this pickle. Do not compromise on it. As we will be using very little oil so it is this lemon juice which will keep the pickle fresh for months.

Now, first let’s see Step By Step recipe of Hari Mirch ka Achar (Green Chilli Pickle) With Pics

Wash green chillies, wipe them with a dry cloth and keep them for a while, preferably overnight, so that moisture if any, goes off.

Hari Mirch Ka Achar

In a pan, dry roast Rai (Mustard Seeds), Methi Dana (Fenugreek Seeds), Saunf (Fennel Seeds) and Kalonji (Onion Seeds) for 3 to 4 minutes till you can start smelling the lovely aroma of these spices.

Hari Mirch Ka Achar

Let them cool down completely. Till the spices are resting to cool down, you prepare the chillies.

Make a slit in the chillies, ensuring that they remain intact. And take out all the seeds from within. Do not use your hands to remove the seeds as they will leave your hands burning. Always use a spoon or fork to remove the seeds. 

Hari Mirch Ka Achar

Keep them aside.

When cool, grind these spices coarsely.

Add salt, dried mango powder, turmeric and asafoetida.

Hari Mirch Ka Achar

Add 1 tablespoon mustard oil and 1 tablespoon lemon juice and mix it nicely. Now, this mixture can be used in 2 different ways. First is to make this pickle only.

Hari Mirch Ka Achar

Fill this mixture in the hollowed green chillies.

Hari Mirch Ka Achar

Take a glass jar, ensure that it is completely dry, and put the chillies in it.

Hari Mirch Ka Achar

Now, a very important step. After filling the chillies in the jar, put 1 tablespoon mustard oil and juice of 3 to 4 lemons on it. This is done to protect the outer covering (skin) of the chillies. Shake the jar slightly and keep it in sunlight or some other warm place like kitchen only for a week or so.  Do not forget to shake the jar daily until the pickle is ready.

Hari Mirch Ka Achar

Pickle is ready when the chillies get soft. Enjoy it…

Hari Mirch Ka Achar

Instant Green Chili Pickle

Remove the crown of the green chillies and chop these in 1/2″ pieces.

Heat a pan. Add little mustard oil.

When the oil is smoking hot, put spices mixture in it.

Hari Mirch Ka Achar

Add chopped green chillies. Saute on high flame, stirring continuously.

Hari Mirch Ka Achar

Cover it and cook for a minute or two, till they get slightly soft.

Switch off the flame. When the chillies get at room temperature, mix lemon juice in it.

Serve immediately and keep the rest in the refrigerator in a closed container.

It remains good easily for 15 to 20 days.

Hari Mirch Ka Achar

 

Recipe of Hari Mirch Ka Achar (Green Chilli Pickle)

Hari Mirch Ka Achar

Make Hari Mirch ka Achar in 2 different ways using the same set of ingredients. Enjoy the instant Hari Mirch ka achar till the proper pickle gets ready. Also, read tips to keeps your pickle fungus free.

Course Side Dish
Cuisine Indian
Keyword Green Chilli Pickle, Instant Pickle, Pickles
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Author Samira

Ingredients

For The Pickle

  • 250 g Green Chillies
  • 2 Tablespoon Mustard Seeds (Rai)
  • 2 Tablespoon Fenugreek Seeds (Methi Dana)
  • 2 Tablespoon Fennel Seeds (Saunf)
  • 1 Tablespoon Salt
  • 1 Teaspoon Turmeric Powder (Haldi)
  • 1/4 Teaspoon Asafoetida (Hing)
  • 1/2 Teaspoon Onion Seeds (Kalonji) (Optional)
  • 1 Tablespoon Dried Mango Powder (Amchoor)
  • 4 Lemons
  • 2 Tablespoon Mustard Oil

Instant Green Chilli Pickle

  • 50 g Green Chillies
  • 2 Tablespoon Spice Mix (As made above)
  • 1 Tablespoon Mustard Oil
  • 1 Tablespoon Lemon Juice

Instructions

Method For The Pickle

  1. Wash green chillies, wipe them with a dry cloth and keep them for a while, preferably overnight, so that moisture if any, goes off.
  2. In a pan, dry roast Rai (Mustard Seeds), Methi Dana (Fenugreek Seeds), Saunf (Fennel Seeds) and Kalonji (Onion Seeds) for 3 to 4 minutes till you can start smelling the lovely aroma of these spices.

  3. Let them cool down completely. Till the spices are resting to cool down, you prepare the chillies.
  4. Make a slit in the chillies, ensuring that they remain intact. And take out all the seeds from within. Do not use your hands to remove the seeds as they will leave your hands burning. Always use a spoon or fork to remove the seeds.
  5. Keep them aside.
  6. When the roasted spices are cool, grind them coarsely.

  7. Add salt, dried mango powder (amchoor), turmeric and asafoetida.

  8. Add 1 tablespoon mustard oil and 1 tablespoon lemon juice and mix it nicely. Your spice mix is ready. Now, this mixture can be used in 2 different ways. First is to make this pickle only. And the other is to make instant green chilli pickle.

  9. Fill this mixture in the hollowed green chillies.
  10. Take a glass jar, ensure that it is completely dry, and put the chillies in it.
  11. Now, a very important step. After filling the chillies in the jar, put 1 tablespoon mustard oil and juice of 3 to 4 lemons on it. This is done to protect the outer covering (skin) of the chillies. Shake the jar slightly and keep it in some warm place for a week or so.  Do not forget to shake the jar daily until the pickle is ready.
  12. Enjoy it...

Method For Instant Green Chilli Pickle

  1. Chop green chillies in 1/2" pieces.
  2. Heat a pan. Add little mustard oil.
  3. When the oil is smoking hot, put spices mixture in it.
  4. Add chopped green chillies. Saute on high flame, stirring continuously.
  5. Cover it and cook for a minute or two, till they get slightly soft.
  6. Switch off the flame. When the chillies get at room temperature, mix lemon juice in it.
  7. Serve immediately and keep the rest in the refrigerator in a closed container.
  8. It remains good easily for 15 to 20 days.

Recipe Notes

  1. Taste the salt in the spice mix before filling it in the chillies.
  2. Lemon juice is very important both for the taste as well for preserving the pickle. So, do not compromise on it.
  3. Never ever remove the seeds using your fingers. Always use spoon/fork.
  4. It is very important to protect the outer layer of chillies with oil and lemon juice else your pickle will get fungus.
  5. I normally reserve 3 to 4 chillies while making the pickle and use them for making instant pickle.

If you try out this pickle then do share your views and leave a comment as you know your feedback only fuels my enthusiasm to post more good recipes. If you share it on Instagram then do remember to tag me #samirasrecipediary

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Healthy Cooking… Happy Living…

 

 

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