Indian Style Green Chilli Pickle Recipe | Green Chilli Pickle Recipe | How to Make Green Chilli Pickle | Hari Mirch Ka Achar | Andhra Style Green Chilli Pickle Recipe | Easy Green Chilli Pickle Recipe | Best Recipe of Green Chilli Pickle Recipe | Green Chilli Pickle Recipe | Instant Green Chilli Pickle: Here's the full recipe of green chilli pickle.
Ingredients:
250g Green Chillies — Medium-spicy variety
6 tbsp Mustard Seeds (Rai) — Coarsely ground
3 tbsp Salt (Rock salt or regular salt)
1 tsp Turmeric Powder
1 tsp Cumin Seeds (Jeera)
1 tsp Fennel Seeds (Saunf)
1/4 tsp Fenugreek Seeds (Methi)
1/2 tsp Carom Seeds (Ajwain)
1/4 tsp Asafoetida (Hing)
3-4 tbsp Lemon Juice
4-5 tbsp Mustard Oil
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| Homemade Green Chilli Pickle Recipe |
Instructions:
Step 1 — Prepare the Chillies:
Wash the green chillies thoroughly and wipe them dry with a clean cloth. Remove their stems and cut the chillies into 1-inch pieces. Ensure that absolutely no moisture remains on them.
Step 2 — Prepare the Spice Blend:
In a dry pan, dry-roast the cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, and carom seeds for 1-2 minutes. Let them cool down, then grind them coarsely.
Step 3 — Heat the Oil:
Heat the mustard oil until it begins to smoke; then, turn off the heat and allow the oil to cool down completely.
Step 4 — Combine the Ingredients:
In a clean, dry bowl, add the chopped green chillies, ground spices, turmeric powder, asafoetida, salt, and lemon juice. Mix everything together thoroughly.
Step 5 — Add the Oil:
Pour the cooled mustard oil over the chillies and mix well so that every piece is coated with a layer of oil.
Step 6 — Jar the Pickle:
Transfer the pickle into a clean, dry glass jar. Tie a cloth over the mouth of the jar and place it in direct sunlight for 2-3 days. Stir it daily.
Preparation Time: 3–4 days
Shelf Life: Up to 3–4 months (when refrigerated)
Essential Tips
Ensure absolutely no moisture remains — both the chilies and the jar must be completely dry; otherwise, the pickle will spoil quickly.
Use mustard oil — this imparts the authentic Punjabi/North Indian flavor to the pickle. Stir daily — it is essential to shake the jar every day to ensure that the pickling process is progressing correctly.
If the chilies are very spicy — remove their seeds, or add a little extra salt and lemon juice.
To reduce excessive heat — you may add a small amount of sugar or jaggery.
Garlic Option — adding 4–5 crushed garlic cloves makes the pickle even more delicious.
Serving Suggestions:
Aloo Paratha
Dal-Chawal (Lentils and Rice)
Roti-Sabzi (Flatbread and Vegetable Curry)
Kadhi-Chawal
Khichdi
Mathri (as a snack)
