Green Chilli Pickle

This Green Chilli Pickle/hari mirch ka achar is an instant pickle recipe that doesn't need any sunlight or vinegar. It’s spicy, flavorful, and ready in just a few hours. You roast the spices, add some spice powder, lemon juice and mustard oil, mix it all together — and you’re done.

Course Side Dish

Cuisine Indian

Keyword green chilli pickle, hari mirch ka achar

Calories 3769kcal

Author Puja

Ingredients

2 tbsp Coriander seeds
1 tbsp Cumin seeds
1 tsp Methi seeds fenugreek seeds
2 tsp Mustard seeds
½ tsp Ajwain carom seeds
½ tsp Kalonji nigella seeds
1 tbsp Fennel seeds
2 pinch Hing asafoetida
2 tsp Haldi turmeric powder
3 tsp Salt adjust to taste
¼ cup Mustard oil
3 - Lemons juice
1/2 tsp – Fennel seeds whole
250 gm Small green chillies

Instructions

Wash and dry the green chillies completely. Use a kitchen towel to remove all moisture. Cut them into two pieces or small pieces or slit them lengthwise.
Dry roast coriander seeds, cumin seeds and fennel seeds. Once done take them out in a plate.
Then dry roast methi on low flame until aromatic. Take it out.
Lastly, while the pan is still hot (with the gas turned off), add the black 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 take a bowl add ground powder, ajwain, kalonji, fennel seeds, hing, turmeric powder, salt, lemon juice and mustard oil. Mix well.
Now add chopped geen chilli and combine everything well.
Transfer in a clean, dry glass jar.
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