easy chilli pickle recipe | hari mirch ka achar | green chilli pickle recipe
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 5 minutes
- Total time: 15 minutes
- Yield: 1 jar
- Category: pickle
- Cuisine: Indian
Ingredients
- 10 green chilli (medium spiced)
- 1 tsp jeera / cumin seeds
- 2 tsp mustard seeds / rai
- 1 tsp coriander seeds
- ¼ tsp methi / fenugreek seeds
- 1 tsp saunf / saunf
- ½ tsp ajwain / carom seeds
- 1 tsp turmeric / haldi
- salt to taste
- 1 lemon
- ¼ cup oil / mustard oil
- pinch of hing / asafoetida
- 2 tbsp vinegar
Method
- firstly, remove the head of chillis and cut into pieces.
- further, in a kadai dry roast 1 tsp jeera, 2 tsp mustard seeds, 1 tsp coriander seeds, ¼ tsp methi, 1 tsp saunf and ½ tsp ajwain.
- dry roast on low flame for a minute.
- cool completely, and blend to slightly coarse powder.
- transfer to the masala powder onto the chillis.
- also add in 1 tsp turmeric, salt to taste and 1 lemon.
- mix well making sure everything is combined well.
- now heat ¼ cup oil. use mustard oil for more flavours.
- once the oil is hot, add in pinch of hing.
- allow the oil to cool completely and pour over chillis.
- mix well to combine all the ingredients well.
- also add in 2 tbsp vinegar. vinegar acts as preservative and stores for longer time.
- mix well and can be consumed after 2 hours or keep under sun for 2 days for more flavours.
- finally, serve instant green chilli pickle with rice or roti.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.