Green Chili Pickle
Sharp, spicy green chili pickle with mustard, lemon, and a little oil for balance. This North Indian style achar is easy to make in a small batch and adds a bright, fiery kick to everyday meals.
For 8 servings
- prep · ~15 min
Prepare the chilies.
1.Wash the green chilies well and dry them completely with a clean cloth.2.Remove the stems.3.Slit the chilies lengthwise and cut them into 1 inch pieces.4.Spread them on a plate for a few minutes so no surface moisture remains.TIPAny moisture can shorten the shelf life, so make sure the chilies are fully dry before mixing. - mix · ~3 min
Mix the pickle spices.
Place the green chilies in a dry bowl. Add coarsely ground mustard seeds, fenugreek seeds, fennel seeds, turmeric powder, and salt. Pour in the lemon juice and mix well so the chilies are evenly coated.
- temper · ~3 min
Heat the mustard oil.
Heat the mustard oil in a small pan until it just reaches smoking point. Turn off the heat, add asafoetida, and let the oil cool until warm, not hot.
TIPHeating the mustard oil first softens its sharp raw taste and gives the pickle a cleaner flavor. - assemble · ~1 min
Combine the oil with the chilies.
Pour the warm oil over the chili mixture and toss well until every piece is coated with the spice and oil mixture.
- rest · ~1440 min
Rest the pickle before serving.
Transfer the pickle to a clean, dry glass jar. Cover and let it rest at room temperature for 24 hours, shaking the jar once or twice so the seasoning settles evenly.
- serve
Serve the green chili pickle.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the chilies, bowl, spoon, and jar completely; even a little water can make this achar spoil faster.
- 2Coarsely grind the mustard seeds rather than making a fine powder, so the pickle keeps a pleasant grainy texture.
- 3Let the mustard oil cool to warm before pouring; very hot oil can dull the fresh green chili flavor.
- 4Shake or stir the jar once or twice during the first 24 hours so the lemon, salt, and spices coat every piece evenly.
- 5Use a clean, dry spoon every time you serve it to protect the pickle's shelf life.
- 6If the chilies are very thick-skinned, let the pickle rest 2 to 3 days for a softer bite and deeper flavor.
- 7Store in the refrigerator after the first day if your kitchen is very warm, especially because this version uses little oil.
Adapt it for your goals.
Low-oil
Reduce the mustard oil slightly for a lighter achar, but refrigerate it and finish it sooner since less oil means less protection.
extra tangyExtra-tangy
Add a little more fresh lemon juice for a sharper, brighter pickle that pairs especially well with parathas and dal-chawal.
garlicGarlic
Mix in thinly sliced garlic with the chilies for a more robust, savory pickle with classic achar-style punch.
milderMilder
Use less-hot green chilies or deseed some of them to keep the mustardy flavor while reducing the heat.
Why this is on our healthy list.
Rich in Bold Plant Compounds
Green chilies, mustard, turmeric, and fenugreek bring naturally occurring compounds that add both sharp flavor and antioxidant variety to the meal.
Digestive Spice Blend
Fennel, asafoetida, fenugreek, and mustard are traditional pickle spices often valued for making spicy, tangy foods feel more balanced.
Small-Quantity Flavor Booster
Because this achar is intense and pungent, a little goes a long way in adding taste to simple meals like dal, roti, or khichdi.
Frequently asked questions
Any moisture can shorten the pickle's shelf life and may make the masala watery. Dry chilies and a dry jar help the achar keep better.
