Green Chilli Pickle | Hari Mirch ka Achar
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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keeping in sunlight
6 d
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Total Time
25 mins
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Servings
1 medium jar
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Calories
2484 kcal
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Course
Side Dish, Condiments
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Cuisine
Indian
Green Chilli Pickle | Hari Mirch ka Achar
Description
This Green Chilli Pickle recipe uses fresh green chilies chopped into pieces and combined with coarsely ground mustard seeds, salt, turmeric powder, and lemon juice. The mustard oil provides a pungent base to preserve and flavor the mix. After thorough drying to remove moisture, the chilies and spices are packed into a glass jar and left in the sun for 1 to 3 days to ferment and develop a pungent, sharp flavor. The citrus from lemon juice balances the heat and saltiness.
The pickle's texture includes the firmness of the chilies with a coarse graininess from the mustard seed powder. It is suited as a condiment alongside Indian flatbreads, rice dishes, or snacks needing a spicy accent.
For best results, use fresh lemon juice and allow full drying of the chilies before pickling to prevent spoilage. Alternative chili varieties such as serrano or jalapeño can substitute for typical Indian green chilies. Mustard oil can be swapped with other vegetable oils if preferred. The recipe yields a substantial quantity stored for long-term use.
Ingredients
- 1.25 to 1.5 cups green chilies - chopped, add less hot or medium hot variety of green chillies
- 6 tablespoons mustard seeds - yellow or black or 6 tablespoons split mustard seeds (rai na kuria or rai ki dal)
- 3 tablespoons rock salt (edible and food grade) or regular salt or pink salt
- 1 teaspoon turmeric powder
- 1 cup mustard oil or sunflower oil or peanut oil
- 5 to 6 lemon nimbu) - yields ⅓ to ½ cup lemon juice, plural
Instructions
Prepping green chillies
- Rinse green chillies a few times in water. Wipe dry the green chilies very well.
- There should be no trace of moisture in them. You can also let them dry on their own under a fan.
- Remove the crowns and chop the green chilies in 1 inch pieces.
Assembling and mixing pickle ingredients
- In a dry grinder or coffee grinder, powder the mustard seeds coarsely.
- In a clean glass jar, add the green chilies, ground mustard seeds and salt.
- Mix by shaking the jar or use a clean non reactive spoon to mix the contents of the jar.
- Cover the jar with its lid tightly and keep in the sun for 2 to 3 days. If the sunlight and heat is very intense, then just 1 to 2 days is fine.
- If you don't have sun and its cloudy all the time, then just keep the jar outside. In the evening, remove the jar from outside and keep it in a dry place in your kitchen.
- After 2 to 3 days, add lemon juice and turmeric powder to the pickle..
- With a clean non-reactive spoon, mix everything very well. Close the jar and again keep in the sun for 1 to 2 days.
- Proceed with the next step after 1 or 2 days.
Making Green Chilli Pickle
- Heat mustard oil till its smoking point on medium low to medium heat. Let the mustard oil cool till it becomes warm or is slightly hot - about 15 mins.
- You can use any other oil like sunflower or peanut oil. If using these oils, then just heat them until they are hot. You don't need to heat them till their smoking point.
- Pour the warm mustard oil in the pickle jar.
- Cover the jar with its lid and keep the pickle at room temperature for 4 to 5 days for the pickling process to happen.
- You can even keep the chilli pickle for 2 to 3 days at room temperature and then later in the fridge. Once you start serving the chilli pickle, then keep the jar in the fridge.
- Serve Green Chili Pickle as a side condiment with a simple Indian meals like dal-rice or curd-rice or khichdi. The pickle can also be served with aloo paratha, gobi paratha, mooli paratha or even paratha or chapati.
- The Hari Mirch ka Achar should keep well for about 3 to 4 months in the refrigerator.
Notes
- Choose milder green chilies like serrano or jalapeño for less heat; slice jalapeños thin if using.
- Use fresh lemon juice instead of bottled for best flavor and safety.
- Mustard oil can be replaced with sunflower or peanut oil.
- Ensure chilies are completely dry before pickling to avoid spoilage.
- Nutrition info given applies to the entire batch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1medium jar
Amount Per Serving
Calories 2484 kcal
% Daily Value*
| Calories | 2484kcal | 124% |
| Carbohydrates | 84g | 28% |
| Protein | 23g | 46% |
| Fat | 244g | 375% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 54g | 318% |
| Monounsaturated Fat | 144g | 720% |
| Sodium | 21575mg | 899% |
| Potassium | 1338mg | 28% |
| Fiber | 30g | 120% |
| Sugar | 24g | 48% |
| Vitamin A | 139IU | 3% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 0.3mg | |
| Vitamin B3 (Niacin) | 4mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 314mg | 349% |
| Vitamin E | 4mg | |
| Vitamin K | 4µg | |
| Calcium | 336mg | 34% |
| Vitamin B9 (Folate) | 168µg | |
| Iron | 11mg | 61% |
| Magnesium | 296mg | 74% |
| Phosphorus | 644mg | |
| Zinc | 5mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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