Hari Mirch ka Achar
This quick green chili pickle is sharp, spicy, and full of bold mustard flavor. A little goes a long way, making it perfect with paratha, dal rice, or simple home-style meals.
For 8 servings
- prep · ~7 min
Prepare the green chilies.
Wash the green chilies and dry them very well with a clean cloth. Remove the stalks and slit each chili lengthwise without cutting all the way through.
TIPAny moisture left on the chilies can shorten the shelf life of the pickle. - mix · ~4 min
Mix the pickle masala.
1.Combine mustard seeds, fennel seeds, fenugreek seeds, turmeric powder, red chili powder, and salt in a bowl.2.Add lemon juice and mix to make a damp, grainy masala.3.Rub a little of the masala over and inside the slit green chilies. - temper · ~3 min
Heat the mustard oil.
Heat the mustard oil in a small pan until it just reaches smoking point, then switch off the heat. Add asafoetida and let the oil cool until warm, not hot.
TIPHeating mustard oil first mellows its raw sharpness and gives the achar a cleaner taste. - assemble · ~2 min
Combine the achar.
Place the prepared green chilies and all remaining masala in a clean dry bowl or jar. Pour the warm mustard oil over them and mix well so every chili is coated.
- rest · ~1440 min
Rest the achar before serving.
Transfer the pickle to a clean dry glass jar. Leave it covered at room temperature for 1 day so the flavors settle, then refrigerate and use a dry spoon to serve.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the chilies completely after washing; even a little surface water can make this lemon-based achar spoil faster.
- 2Slit each chili deep enough to hold masala, but keep one side intact so the filling does not fall out while mixing.
- 3Coarsely grind the mustard and fennel, not to a fine powder, so the achar keeps its rustic texture and slow-release flavor.
- 4Let the smoked mustard oil cool to warm before pouring; very hot oil can dull the fresh lemony sharpness.
- 5Resting the achar for a full day helps the salt draw moisture from the chilies and softens their raw bite.
- 6Store in a clean glass jar and always use a dry spoon, since moisture is the quickest way to shorten shelf life.
Adapt it for your goals.
Less-spicy
Use milder green chilies or remove some seeds before stuffing to keep the achar flavorful but easier to eat.
garlicGarlic
Add a little crushed garlic to the masala for a deeper, more robust pickle that pairs especially well with parathas.
sun maturedSun-matured
After jarring, keep it in gentle sunlight for 1-2 days to develop a slightly softer chili texture and fuller achar flavor.
Why this is on our healthy list.
Rich in Spice Antioxidants
Green chilies, mustard, turmeric, and fennel bring plant compounds that add both sharp flavor and antioxidant value.
Digestive Spice Support
Fennel, asafoetida, and fenugreek are traditional pickle spices often used to make strong, spicy foods feel easier to digest.
Small-Serving Condiment
Because this achar is intense and pungent, a little is usually enough to brighten a simple meal without needing a large portion.
Frequently asked questions
It tastes better after about 1 day at room temperature, when the chilies absorb the masala and the flavors settle.
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