This Green Chilli Pickle | Hari Mirch Ka Achar recipe is one of the easiest and flavorful pickles that you can make at home in just under 10 minutes. This spicy and tangy condiment made with Green chillies, spices, seeds, lemon juice, and oil is a treat as a side dish with any meal. This Hari Mirch Ka Achar is also one of my favorite pickles that I love to make along with Lemon Pickle and Mango Pickle. This instant chilli pickle version does not require any sunlight and can be made in just 10 minutes.
Also, check out my other Pickle or Achar Recipes, such as Mix Veg Pickle and Pickled Onions.
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Green Chilli Pickle Ingredients
- 1 tbsp fennel seeds
- 1/4 tbsp methi dana
- 10 Kali Mirch
- 1 tbsp Kali Sarson
- 1/2 cup Mustard oil
- 1 tsp Ajwain
- 100 g of green chilli
- 1 tbsp Haldi Powder
- 1 tbsp Kashmiri red chilli powder
- 1 tsp Hing
- 2 Lemon
How To Make Green Chilli Pickle
1. To make Chilli Pickle, take a Pan, don’t heat it yet. Take 1 tbsp fennel seeds, 1/4 tbsp methi dana, 10 Kali Mirch, and 1 tbsp Kali Sarson.
2. Dry-roast on a low flame until it gives a nice aroma.
3. Transfer to a grinding jar and set aside to cool.
4. Next, as the spices cool down, take 1/2 cup Mustard oil in a Pan.
5. Heat the oil until steam comes, and also add 1 tsp of ajwain to the roasted spices. Once the oil heats, you can leave it to let it cool down slightly.
6. Grind the spices coarsely and not too finely. Keep them aside.
7. Next, take 100 g of green chilli. Wash them properly and then dry them off using a towel. There should not be any moisture present in the chillies. Cut off the stems and then cut them from the middle using a knife or scissors.
8. Now, when the oil is lukewarm, add 1 tbsp Haldi Powder, 1 tbsp Kashmiri red chilli powder, and 1 tsp Hing.
9. Stir and mix everything well, and then add the spices and chillies. Also, add salt to taste & 2 lemon juices.
10. Mix everything well.
Our chilli pickle is ready now.
Serve with any meal & Enjoy.
Recipe Card
Green Chilli Pickle Recipe | Hari Mirch Ka Achar
Ingredients
- 1 tbsp Fennel seeds
- 1/4 tbsp Methi dana
- 10 Kali Mirch
- 1 tbsp Kali Sarson
- 1/2 cup Mustard oil
- 1 tsp Ajwain
- 100 g Green chilli
- 1 tbsp Haldi Powder
- 1 tbsp Kashmiri red chilli powder
- 1 tsp Hing
- 2 Lemon
Instructions
- To make Chilli Pickle, take a Pan, don’t heat it yet. Take 1 tbsp fennel seeds, 1/4 tbsp methi dana, 10 Kali Mirch, and 1 tbsp Kali Sarson.
- Dry-roast on a low flame until it gives a nice aroma.
- Transfer to a grinding jar and set aside to cool.
- Next, as the spices cool down, take 1/2 cup Mustard oil in a Pan.
- Heat the oil until steam comes, and also add 1 tsp of ajwain to the roasted spices. Once the oil heats, you can leave it to let it cool down slightly.
- Grind the spices coarsely and not too finely. Keep them aside.
- Next, take 100 g of green chilli. Wash them properly and then dry them off using a towel. There should not be any moisture present in the chillies. Cut off the stems and then cut them from the middle using a knife or scissors.
- Now, when the oil is lukewarm, add 1 tbsp Haldi Powder, 1 tbsp Kashmiri red chilli powder, and 1 tsp Hing.
- Stir and mix everything well, and then add the spices and chillies. Also, add salt to taste & 2 lemon juices.
- Mix everything well.
- Our chilli pickle is ready now.
- Serve with any meal & Enjoy.
