Stuffed Green Chilli Pickle is a spicy and tasty achar that brings back lots of old memories. Usually, stuffed pickles are made with big red chillies, but since I couldn’t find those, I used green chillies instead.
And to my surprise, it turned out really good! This recipe is perfect if you like spicy, masaledaar pickles that add extra flavour to your everyday meals. (step-by-step-recipe-video)
About Stuffed Green Chilli Pickle:
This stuffed green chilli pickle has a little story behind it. Normally, when we talk about stuffed pickles, the big red chillies come to mind.
But this time, I couldn’t find red chillies anywhere. So I thought, why not try the same masala with fresh green chillies? And honestly—it turned out even better than I expected!
This recipe is also close to my heart because it reminded me of my childhood. When I was a kid, one of our neighbours used to make bharwa mirch ka achar (stuffed chilli pickle).
I still remember that beautiful aroma of roasted spices floating in the air.
The smell itself would make you feel hungry! She was really good at making pickles, and I would often watch her preparing them with so much care.
I also remember my bua (aunt)—she was an expert when it came to making pickles.
Her stuffed green chilli pickle was famous in our family. Everyone loved it, and she always had a big jar ready at home.
At my own home though, things were a little different. My mom made all kinds of achars, but the main one she focused on was aam ka achar (mango pickle).
That’s because my father had a mango orchard, and every year, we used to get a huge amount of mangoes during summer. So, mango pickle became a tradition in our house. I don’t remember her making stuffed green chilli pickle back then.
But this time, when she visited me, I told her—“Mummy, let’s make bharwa mirch ka achar with green chillies for my blog audience.”
She smiled and said, “Why not?”
Even though she hadn’t made this specific version before, her experience with pickling showed. The way she prepared the masala, filled the chillies—it came out perfect!
The taste took me back to those childhood memories. It was spicy, tangy, and full of flavor—just like how a good achar should be.
So, this instant chilli pickle recipe is not just about using green chillies. It’s about memories, family traditions, and a little experiment that worked really well!
Serving Suggestion:
Serve this stuffed mirchi pickle with plain dal-chawal for a fiery kick.
It pairs beautifully with parathas, especially stuffed ones like aloo or gobhi.
Add a small piece with curd rice for a spicy contrast.
Great with khichdi or even alongside your regular chapati-sabzi meals.
Storage Suggestion:
Once the pickle is ready, store it in a clean, dry glass jar.
Keep it in a cool, dry place for 2-3 days to allow the flavors to mature.
You can also sun-dry for 1-2 days before storing to enhance the flavor and increases shelf life even further.
After that, refrigerate to extend shelf life.
Use a clean, dry spoon every time to avoid spoilage.
Stays good for 2-3 weeks in the fridge, but trust me—it’ll finish much before that!
Pro Tips:
Choose medium-sized, fresh green chillies that are firm and not wrinkled.
Dry the chillies completely after washing—moisture can spoil the pickle.
Roast the spices slightly before grinding for enhanced flavor.
Let the pickle rest for a day or two before consuming so that the masala seeps in well.
Mustard oil adds the best traditional flavor—don’t skip it!
Why You Should Make This Green Chilli Pickle Recipe:
A unique take on the traditional red chilli bharwa achar.
Perfect for spice lovers who enjoy bold flavors in small bites.
Made with easily available ingredients.
A small batch pickle that’s quick to prepare and doesn’t need weeks of sun-drying.
It brings a taste of old-school Indian kitchens to your plate.
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Basic Ingredients Used in this Recipe:
Green Chillies: These are the main star of this achar. Use fresh, medium-sized green chillies that are not too spicy. They give the achar its crunch and heat.
Coriander Seed: Adds a warm, citrusy flavor and texture to the masala.
Cumin Seeds: Adds earthy and slightly bitter notes, giving the pickle a balanced depth.
Mustard Seed: Gives a sharp, pungent taste and helps in preservation.
Fenugreek Seeds: Adds a slightly bitter flavor that enhances the overall masala and improves digestion.
Fennel Seeds: Gives a sweet, aromatic touch that balances the heat from the chillies.
Hing (Asafoetida): A pinch of hing gives a nice depth of flavor and aids digestion.
Turmeric Powder: Adds earthy flavor and bright yellow color; also acts as a natural preservative.
Mango Powder: Amchur powder or Mango powder adds a sharp flavor that balances out the heat of spices and chillies. While this recipe already uses lemon juice, which gives a fresh and natural sourness, some people like to add a bit of amchur for an extra chatpata kick.
It’s especially useful when you want the masala to stay dry and crumbly.
Kashmiri Red Chilli Powder: Adds vibrant color without making the pickle too spicy.
Red Chilli Powder: For the actual heat in the masala. Adjust to your spice tolerance.
Salt: Enhances flavor and helps preserve the pickle.
Lemon Juice: Adds a tangy kick and balances the spices.
Mustard Oil: Traditional oil used in North Indian pickles; gives an authentic flavor and helps in preservation.
Stuffed Green Chilli Pickle
Ingredients
- 500 gm fresh green chillies
- 1/3 cup coriander seeds
- 1/3 cup cumin seeds
- 2 tbsp mustard seeds yellow
- 1 tbsp fenugreek seeds
- 15 whole Dry Red Chilli
- ¼ cup fennel seeds
- ½ tsp hing asafoetida
- 1½ tsp turmeric powder
- 3 tbsp mango powder (aamchur)
- 2 tbsp kashmiri red chilli powder
- 1 tbsp red chilli powder
- 2 lemon
- 1/2 cup mustard oil
- 1/4 cup salt
Instructions
- Wash the green chillies and wipe them dry completely.
- Remove the stem and carefully make a lengthwise slit in each chilli. Set aside.
- Start by dry roasting coriander seeds, cumin seeds, and fennel seeds together until aromatic. Transfer them to the plate.
- In the same pan, dry roast the fenugreek (methi) seeds separately and set aside.
- Next dry roast the whole red chillies. Remove and set aside on a plate.
- Lastly, while the pan is still hot (with the gas turned off), add the yellow mustard seeds. Let them heat slightly, then remove and set aside.
- Let all the roasted spices cool down completely. Once cooled, grind them together coarsely — not into a fine powder.
- Now in a plate or bowl add ground powder, red chilli powder, kashmiri red chilli powder, turmeric powder, hing, aamchur powder and salt. Mix well.
- Then add lemon juice, give it a nice mix.
- Then add mustard oil. Mix well.
- Fill the masala into the slit green chillies using a small spoon or your fingers.
- Then put all the stuffed chillies in glass jar and pour mustard oil over the stuffed chillies.
- Then roll the bottle or jar so the chillies are well coated with oil.
- Let them sit for 2–3 days at room temperature so that the flavors blend well. If you have enough sunlight you can keep under the sun for 2-3 days.
- After 2–3 days, move the jar into the fridge. Always use a clean spoon to serve.
Nutrition
Frequently Asked Questions About Bharwa Mirch ka Achar:
Can I make this pickle without mustard oil?
You can use any neutral oil like sunflower or sesame, but mustard oil gives it that authentic achar flavor. It’s highly recommended.
How spicy is this pickle?
It depends on the type of green chillies you use. If you prefer less heat, go for milder varieties or deseed the chillies before stuffing.
Can I use the same masala for red chillies too?
Absolutely! This masala is versatile and works beautifully with red chillies, karela (bitter gourd), or even tindora (ivy gourd).
How long will this pickle last?
It stays good for up to 2-3 weeks when refrigerated properly and handled with care.
Can I sun-dry this pickle for longer shelf life?
Yes, you can. Sun-drying for 1-2 days before storing enhances the flavor and increases shelf life even further.
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