Instant Green Chilli Pickle (Mirch Ka Achaar) is an Indian style pickle made using fresh chopped green chilies, mustard seeds, fennel seeds, fenugreek seeds, cumin, carom seed, mustard oil, and salt. In order to make it slightly tangy and colorful, Vinegar/lemon juice and turmeric powder are added to it.
This Instant green chili pickle can be made very easily with the basic ingredients readily available at home. I have used medium thick green chilies called serrano, but you can also use thicker ones which you can find them at your local Indian grocery store. I always make this Instant green chili pickle in small quantity so it will stay crisp and fresh. As it can be made instantly so no need to make in large batches.
When you eat an Indian meal, it’s common to serve pickle, also known as achar, alongside the meal. That way, those who prefer spicier food, can easily adjust the heat to their preference.
This recipe does not require so much effort and time and can be prepared in less than 15 minutes. If you do not prefer to eat too much hot chilies, try to make this dish with mildly hot chilies. Green chilies cooked with spices give this recipe an unforgettably unique flavor.
There are 2 types of Indian Green Chili Pickle: One is ‘Instant’ where you can simply chop the chilies, use the same spices and lightly saute the chilies (this one can be consumed right away). Second is where you stuff the entire chili with pickle spices (Stuffed Green Chili Pickle) and add oil and keep in the sun for it to process eventually.
Here is the simple recipe for instant green chili pickle or Hari Mirch ka Achaar. I hope you really like this recipe and try it soon. Since it is so simple to make, I would urge you to give it a try. Mostly made with chilies that are not hot, it is flavourful.
You can use the pickle immediately. However, the best flavor comes after it sits for two or three days. Store the pickles in a clean, dry glass jar, and they will be good for up to 2 months. Now, let me share the recipe with you.
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Preparation Time: 10mins ∏ Cooking Time: 5mins(+Resting Time) ∏ Servings: 1 Jar
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Instant Green Chili Pickle:
Step1: Wash and dry green chilies (the chilies must be dry, use a paper towel if needed). Once it is completely dry remove the head of the chillis. Then, using a knife, make a slit in the large side of the chili and then cut into small pieces.
Step2: Heat a skillet or pan on low-medium heat, add 1/2 tablespoon fenugreek seeds, 1 tablespoon fennel seeds (saunf), 1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 1 tablespoon mustard seed (yellow or black or both), and dry-toast until fragrant. It will take around 2-3 minutes. (Do not brown it). Transfer it to a plate and let it cool down.
Step3: Then grind to a coarse powder using a grinder, spice mill, or mortar pestle. Transfer and keep aside.
Step4: Heat the mustard oil in a tadka pan over medium-high heat until it is almost smoking, then remove from the heat and let it cool slightly. Once the oil becomes light warm pour them on chopped chilies.
Step5: Now add the ground spice mix along with 1 teaspoon turmeric powder, 1.5 tablespoon salt (or as per taste), 1/4 teaspoon asafoetida, 1/2 teaspoon Kashmiri red chili powder, 1/2 teaspoon nigella seeds (kalonji).
Step6: Then add around 2-3 tablespoon white vinegar. Instead of vinegar, you can also use 2 tablespoons of lemon juice.
Step7: Mix everything really well. Pickle is now done and ready.
Step8: Instant Green Chili Pickle is ready, serve it immediately with your meals. But the real taste of pickle comes after 2 days. Store this pickle in any container and enjoy eating for up to 2 months.
- Make sure to use good quality mustard oil for the authentic flavor.
- Instead of dry-toast seeds, you may keep them under the sun for 2-3 hours to remove any moisture.
- Wash and completely dry the green chilies before stuffing or alternatively keep the green under Sun for a couple of hours.
- Store in glass or ceramic jar, also make sure the jar is completely dry with no moisture.
- The seeds can be removed if you don’t prefer too much heat in your chili pickle.
- It will be good if you chop the chilies with the scissor. It gets convenient to cut these chilies like this.
- Make sure to always use a dry spoon when removing pickles from the jar.