Green chilli pickle recipe north indian style | hari mirch ki achar

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Green chilli pickle recipe north indian style

Green chilli pickle recipe is a tasty, instant North Indian style achar made with fresh long green chillis, Indian spices like mustard, fenugreek and mustard oil

green chilli pickle
green chilli pickle

My most favourite North Indian achar is undoubtedly green chilli pickle. I immensely enjoy a simple, humble meal or roti or chapati with green chilli pickle aka hari mirch ki achar, salad and dahi (yoghurt). A comforting meal which warms the soul. I am happy that I have developed an interest in making my own pickles. The store bought pickles often lack the flavour and punch that authentic homemade pickles call for. We have been blessed with ample sunlight and our Indian weather is perfect for pickle preparation. Our family is pickle crazy and you will always find at least 10-12 varieties of homemade pickles at any given time. 🙂

North Indian style green chilli pickle has been a staple in our home alongside avakai (Andhra mango pickle). Roti or paratha served with green chilli pickle is perfect for your lunch box. While travelling, I love to snack on mathri or khakra with mirchi achar.

green chilli pickle recipe
hari mirch ki achar

One of the easiest, instant recipe of green chilli pickle you can ever make. Even a novice cook cannot go wrong with the pickle recipe. It is that easy and quick to make. In the northern and western parts of India, each home has its own unique spice mix that goes into the chilli pickle. Pickle of green chilli prepared by the Marwari community is to die for. I relished the aloo or paneer paratha with green chillipickle, my North Indian friends used to bring in their lunch dabba. Absolutely irresistible and addictive hari mirch ki achar! Over the years, I have relied on three types of green chilli pickle. And one of them is a sweet flavoured green chilli pickle that is to die for. You can look forward to the other variations of green chilli pickle in future posts.

green chilliscut green chillis
fresh green chillies – chopped into 1/2″ pieces for pickling

Method and tips on green chilli pickle preparation

The green chillies grown in western part of India differ from the Southern variety in terms of colour, shape and heat. I recommend the use of long, light green coloured, fleshy green chillies that are used in mirchi bajji preparation. You can use any green chilli that is not too hot or with medium heat. You can pickle them by chopping into bite sized pieces or use the whole green chilli. If using the green chilli as a whole, make a slit in the centre and stuff the ground spice mix. Follow the rest of the procedure called for in the green chilli pickle recipe.

green chilli pickle masalachillipickle masala
chopped green chillies mixed in turmeric – pickle masala

Mustard seeds are responsible for the sharp, pungent flavour. They lend body to the pickle and oodles of flavour along with fennel seeds, turmeric powder, lemon juice and asafoetida. My Marwari friends recommend the use mustard oil for this chilli pickle. It does make a lot of the difference to the flavour of the matured pickle in time. You can use any other vegetable oil as well except olive oil. I sun dry the spices in the hot sun for two days (summer months) before the pickle preparation. You can even dry roast the spices just before making the pickle.

green chilli pickle mustardhari mirch achar
green chillies with pickle masala – hari mirch achar with mustard oil

Ensure that you pour hot oil over the green chillies and spice mixture. Leave it uncovered till the pickle cools down completely. There should be no trace of moisture and do dry the glass jar in the sun before placing the finished pickle in it.

green chilli pickle recipe north indian
north indian style green chilli pickle

How to make green chilli pickle or hari mirch pickle

Green chilli pickle recipe north indian style

  Prepare time:  Cook:  Serves: 2  Cuisine: north indian green chillis,mirchi,pickle,vegan_recipe,vegetarian,All Recipes,Indian Pickles,Indian Recipes Archives,Indian Vegan Recipes,Indian Vegetarian Recipes,North Indian Recipes,Recipes Vegetable Dishes
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 Ingredients

  •   Fresh green chillies 22-25, any mildly spiced variety
  •   Mustard seeds 2 tbsps (ria/aavalu)
  •   Coriander seeds 1 tbsp (dhania/dhaniyalu) - optional
  •   Fenugreek seeds 1/2 tbsp (methi/menthulu)
  •   Fennel seeds 1 1/2 tbsps (saunf/sompu)
  •   Turmeric powder 1/2 tsp (haldi/pasupu)
  •   Salt 2 tbsps
  •   Asafoetida 1/4 tsp (hing/inguva)
  •   Mustard oil 1/3 cup (sarson ka tel/aava nunne)
  •   Lemon juice 1, large (nimbu/nimmakaya)

Method for making Green chilli pickle recipe north indian style

  1. Sun dry each of the spices in individual bowls for 2 days. Coarsely grind mustard seeds, fenugreek seeds, coriander seeds and fennel seeds to a powder. It should be coarsely ground. Set aside.

  2. Wash the green chilis, remove the stalks, dry them. Chop into bite sized pieces. You can chop them into i 1/2" or 3/4" pieces. Place the chopped green chillies in a stainless steel or ceramic bowl.

  3. Add the turmeric powder and salt and mix well. Add the coarsely ground spice powder and asafoetida and mix. Add the juice of one lemon and mix well.

  4. Heat mustard oil till smoking hot and turn off heat. Pour the hot oil over the green chillies. Mix well and cool completely, uncovered.

  5. Remove to a sterilised glass bottle, cover the top with a cotton cloth and place in the hot sun for 2-3 days.

  6. You can use the pickle from the third day of preparation. The pickle bottle can be stored in a moisture free place at room temperature for few months. You can also refrigerate the pickle bottle.

  7. Serve the pickle with pulka, roti or paratha.

Tips

  •   If you cannot sun dry the spices, you can dry roast them individually on low flame for at least 4 to 5 mins or till they change color slightly. Do not burn them.
  •   During winter months, you will have to sun dry the spices for at least 3-4 days.
  •   Heat the mustard oil till it is smoking hot, Do not skip this step. Remove from heat, immediately pour into the green chilli mixture. Follow this step to the T.
  •   You can increase the quantity of mustard oil by another 2 tbsps for a longer shelf life.
  •   If you do not want to use mustard oil, use any other vegetable oil except olive oil.
By Category: Indian Pickles Published: green chilli pickle recipe, a simple, tasty north indian style preparation with long green chillis, Indian spices & mustard oil. Instant hari mirch ki achar