Khatta meetha mirch ka achar | Instant sweet and sour green chilli pickle recipe

Indian Pickles » Khatta meetha mirch ka achar recipe

Khatta meetha mirch ka achar recipe

Khatta meetha mirch ka achar is an instant green chilii sweet and sour pickle that is outright delicious and makes for a great side with chapati, phulka or roti

I am a pickle fiend and that’s no exaggeration. Give me pickle with phulka, and yogurt and am one happy woman. Pickle is the best accompaniment to an Indian meal. Be it the quintessential Andhra avakai or a simple green chilli pickle North Indian style. I make 3 versions of green chilli pickle. One of them is an instant sweet and sour green chilli pickle aka khatta meetha mirch ka achar. It is lip-smacking good!

sweet and sour green chilli pickle
khatta meetha mirch ka achar

This sweet and sour green chilli pickle recipe is one of the easiest and quickest pickles you can ever make. It is an instant pickle and does not have a long shelf life. I am a very cautious cook especially while making pickles and take all the precautions required during the pickling process. But while making this sweet green chilli pickle, you need not worry since it is an instant type of pickle. Its almost like you are making an everyday sabji or curry. You need to finish the pickle within 4 to 5 days even if it is refrigerated. It is so good that it will not last long. In my home, we finish it in less than 3 days. 🙂

I am sharing a few images of the pickle making process. You will find the detailed khatta meetha mirch ka achar recipe at the end of the post.

hari mirch for khatta meetha mirch ka achargreen chillies cut into pieces

The fresh green chilies have to be washed, stalks removed and dried. Cut into bite-sized pieces and set aside.

meethi mirchi recipe

Heat the mustard oil in a pan until smoking hot. Turn off flame, wait for a few seconds. Add mustard seeds, cumin seeds, and fennel seeds. Once the mustard seeds splutter, add asafoetida.

khatta meetha hari mirch achar

Immediately add the green chili pieces. Turn on the flame and cook on low flame for 5 mins. Add the turmeric powder, coriander powder, red chilli powder and mix well. Saute for 5 mins.

meethi mirchi recipe

Add the jaggery and tamarind syrup and allow to simmer on low flame.

sweet and sour green chilli pickle recipe

Once a thick consistency is achieved and the green chillies turn soft, turn off flame.

Khatta meetha mirch ka achar is one of those quick fix culinary treats to perk up your spirit on a dull and uninspiring day. It is all about a balance of flavors in this pickle. It has a distinctly tangy flavor with pronounced sweet notes and a subtle whisper of spice. You can eat it with chapati, paratha, stuffed parathas like aloo paratha, phulka and tea time snacks like mathri.

north indian green chilli pickle recipe with sweet and sour flavor
sweet and sour green chilli pickle

The key to making perfect khatta meetha mirch ka achar recipe

It all depends on the variety of green chilies you use while making khatta meetha mirch ka achar recipe. Choose fresh, plump green chilies with no bruises. Choose green chilies that have moderate heat like Bhavnagri or Athana varieties. Do not use the thin, dark green variety which usually is very hot.
Mustard oil is best for this pickle but you can use any cooking oil except olive oil.
Tamarind and jaggery are essential ingredients. The green chilies need to simmer in a mixture of spiced tamarind and melted jaggery which elevates the flavor of the green chilies. As the green chilli pickle cools and rests for a couple of hours, the flavors develop.

sweet and sour green chilli pickle
khatta meetha hari mirch ka achar

All you pickle lovers out there, trust me and give this khatta meetha mirch ka achar a try and come back to thank me. I am so sure you will love it. Vegans, you should give it a try. If you do, please share your feedback and pictures of the sweet and sour green chilli pickle in the blog comments or on social media. Would love to see them. You will find me on Pinterest, Facebook, Twitter, Google Plus and Instagram.

how to make khatta meetha mirch ka achar recipe

Khatta meetha mirch ka achar recipe

  Prepare time:  Cook:  Serves: 8  Cuisine: north indian easy-vegetarian-recipes,green chillis,green-chili,healthy-recipe,indian_vegan_recipe,vegan_recipe,vegetables,All Recipes,Indian Pickles,Indian Vegan Recipes,Indian Vegetarian Recipes,North Indian Recipes,Recipes Vegetable Dishes
5 stars based on 5 reviews

 Ingredients

  •   Green chilies 250 gms, wash, dry, remove stalk and cut into 1/2" pieces
  •   Turmeric powder 1/2 tsp
  •   Red chili powder 1/2 tsp
  •   Coriander powder 1/2 tbsp
  •   Cumin powder 1/4 tsp
  •   Tamarind small lemon sized ball soaked in 3/4 cup warm water for 10 mins
  •   Jaggery 3-4 tbsps, grated
  •   Salt 1 heaped tsp
  •   For tempering:
  •   Mustard seeds 1/2 tsp
  •   Cumin seeds 1 tsp
  •   Fennel seeds 1 tsp (saunf/sompu)
  •   Asafoetida 1/4 tsp (I like to add a bit more than 1/4 tsp but less than 1/2 tsp) (hing/inguva)
  •   Mustard oil 4-5 tbsps or any cooking oil

Method for making Khatta meetha mirch ka achar recipe

  1. Extract tamarind juice. Pour the entire tamarind juice in a pan and simmer on low flame for 5 mins. Add grated jaggery and allow the jaggery to melt. Simmer for a min and turn off flame. Set aside.

  2. Heat mustard oil till smoking hot, turn off flame. Wait for a few seconds before adding the spices for tempering.

  3. Add mustard seeds, cumin seeds, and fennel seeds. Once they crackle, add the asafoetida and saute for a few seconds. Add the green chilies. Turn on the flame and cook for 5 mins on low flame.

  4. Add turmeric powder, red chili powder, coriander powder, roasted cumin powder and mix well. Sauté for 5 mins on low flame.

  5. Pour the tamarind-jaggery syrup over the green chilies and add salt. Allow the chilies to cook in this syrup till it reaches a thick consistency. The cooking has to be on low flame. Once the consistency is achieved turn off the flame. Cool.

  6. Pour into a glass jar and place lid tightly. You should refrigerate it within 6-8 hours of preparation. It has a shelf life of 24-36 hours at room temperature.

  7. Serve with chapati, phulka, roti, paratha or Mathri.

Tips

  •   The quantity of tamarind should be that of a small lemon or a table tennis ball. Alternately, you can use 1 heaped tsp of raw mango powder.
  •   You can use any cooking oil but I'd recommend mustard oil.
  •   The instant pickle can be stored in the fridge for 4 to 5 days.
By Category: Indian Pickles Published: Khatta meetha mirch ka achar or instant green chilli sweet and sour pickle, A North Indian style hari mirch pickle that's simple, quick to make & tasty.