Green Chilli Pickle Recipe | Hari Mirch Ka Achar
Green Chilli Pickle? If I am right, many of us might be afraid of green chillies because of its spiciness. But you can reduce its spiciness and make use of it as green chilli pickle. It tastes great with many breakfasts as well as with plain rice. You love to eat more and more when combined with curd (yogurt) rice.
Making Pickle with green chilies is very easy, choosing the right variant of chillies is very important. We have used a variant which is less spicy that is the reason I have added red chilli powder to enhance spiciness. Also, we have added lemon extract to nullify spiciness.
Usually, pickles sold in the Indian market are filled with oil and with added flavors and preservatives which are not good for our health. Our version is low in oil and has no preservatives. We can preserve this recipe for 2-5 days in normal temperature and for 15 days when preserved in an airtight container and in the refrigerator.
Whenever we are in hurry to the office, we can just use this recipe along with chapati or with a loaf of bread as our breakfast.
Tips to help you make a delicious green chilli pickle:
- Choose fresh and firm green chillies: Make sure that the green chillies you choose are fresh, firm, and not wrinkled or discolored. The fresher the chillies, the better the pickle will taste.
- Clean and dry the chillies: Wash the chillies thoroughly in cold water and pat them dry with a clean towel. Moisture can cause spoilage, so it’s important to dry them completely.
- Slit the chillies: Cut each green chilli lengthwise into two or four pieces, depending on the size of the chilli. Make sure to keep the stem intact as it adds flavor to the pickle.
- Prepare the pickle mixture: In a bowl, mix together salt, turmeric, fenugreek seeds, mustard seeds, asafoetida, and lemon juice or vinegar. This mixture will act as the pickling agent.
- Add the chillies to the mixture: Add the slit green chillies to the pickle mixture and mix well. Make sure that the chillies are well coated with the mixture.
- Store in a clean, airtight jar: Transfer the green chilli pickle to a clean, airtight jar. Make sure that there is no moisture in the jar, as it can cause spoilage. Keep the jar in a cool and dry place for a day or two before consuming.
- Shake the jar daily: Shake the jar daily to make sure that the pickle mixture is evenly distributed and the chillies are well coated.
- Enjoy: Your green chilli pickle is ready to be enjoyed! It can be served as a side dish with any meal, or used as a condiment to add a spicy kick to sandwiches, wraps, and other dishes.
Note: It’s important to use clean utensils and hands while making the pickle to avoid any contamination. Also, the amount of salt and other spices can be adjusted according to your taste preferences.
Green Chilli Pickle Recipe with Mustard Powder, Hari Mirch Ka Achar
Ingredients
- Green Chillies – 200 gms.
- Red chilly powder – 1 tsp.
- Cumin powder roasted – 2 tsp.
- Lemon juice – ½ cup
- Fenugreek seeds – ½ tsp.
- Mustard seeds – ½ tsp.
- Turmeric powder – 1 tsp.
- Vegetable oil – 3 tsp.
- Salt to taste
Instructions
How to Make Green Chilli Pickle:
- Powder fenugreek seeds and mustard seeds.
- Mix with red chilly powder, cumin powder (preferably taken from roasted seeds), turmeric powder and salt
- Cut green chilies into two along lengthwise, dip in lemon juice.
- Keep aside for an hour so that the spiciness gets absorbed in lemon juice.
- Add the above spice mixture to the green chillies.
- Heat the oil to lukewarm and add it to the mixture, stir well.
- Pack the pickle in the airtight container preferably in a glass container.
- Green chilli pickle is ready. For better taste, use it after a week (minimum 4 days)
