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Chilli Pickle Recipe (Hari Mirch ka Achar)
5 from 26 votes

Chilli Pickle Recipe (Hari Mirch ka Achar)

This Chilli Pickle recipe features a mix of jalapeno and serrano peppers combined with toasted and ground mustard, coriander, and cumin seeds along with turmeric and fenugreek. The seasoning is gently heated with oil, lemon juice, and vinegar before being poured over the sliced peppers. The pickle develops flavor over at least a day of refrigeration, resulting in a tangy, mildly spicy condiment with a layered spice profile.

Prep Time
10 mins
Cook Time
10 mins
Pickling
2 d
Total Time
2 d
Servings: 8
Calories: 92 kcal
Course: Main Course
Cuisine: Indian, American

Ingredients

  • 1.5 cups green chilies I am using a combination of jalapeno peppers and serrano peppers - See NOTES on peppers, sliced
  • 3 tablespoons mustard seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon Turmeric
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon fenugreek
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder or use 1/4 teaspoon asafoetida in place of garlic and onion powders
  • 1/4 cup vegetable oil
  • 1/4 cup lemon juice
  • 2 tablespoons vinegar optional
  • 1/2 teaspoon salt

Instructions

    Cup of Yum
  1. Add the sliced chili peppers to a large bowl.
  2. Lightly toast the mustard seeds, coriander seeds and cumin seeds in a dry pan over medium heat for 1-2 minutes, or until they become fragrant.
  3. Grind the seeds into coarse powder in a spice grinder, or use a mortar and pestle. Combine the ground seed mixture with the turmeric, garlic powder and onion powder (or asafoetida, if using).
  4. Add the seasoning mixture to a small pot along with the vegetable oil, lemon juice, vinegar (if using) and salt. Gently warm on medium heat just a minute or two (do not boil), then pour the liquid over the sliced peppers.
  5. Cover and refrigerate at least a day to allow the flavors to mingle and develop. It can be eaten right away, if desired.

Notes

  • This recipe yields about 1.5 cups of chilli pickle.
  • Heat level depends on the choice of peppers; serrano peppers make it quite spicy.
  • For milder pickle, choose sweet or less hot peppers instead of jalapeno or serrano.

Nutrition Information

Calories 92kcal (5%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 6g (30%) Sodium 240mg (10%) Potassium 49mg (1%) Fiber 2g (8%) Sugar 1g (2%) Vitamin C 7mg (8%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 92

% Daily Value*

Calories 92kcal 5%
Carbohydrates 4g 1%
Protein 1g 2%
Fat 8g 12%
Saturated Fat 6g 30%
Sodium 240mg 10%
Potassium 49mg 1%
Fiber 2g 8%
Sugar 1g 2%
Vitamin C 7mg 8%
Calcium 15mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.