Hari Mirch ka Achar
A zesty and spicy North Indian green chili pickle made with a blend of aromatic spices and mustard oil. This instant pickle is the perfect condiment to spice up any meal, from dal-rice to parathas, and is ready in under 30 minutes.
For 16 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Green Chilies
- b.Wash the green chilies thoroughly under running water.
- c.Spread them on a kitchen towel and wipe them completely dry. It is crucial that no moisture remains, as this can spoil the pickle.
- d.Once dry, remove the stems from all the chilies.
- e.Using a small knife, make a lengthwise slit in each chili, keeping the base intact so they don't fall apart.
- 2
Step 2
- a.Prepare the Spice Mix (Masala)
- b.Place a small, dry pan over low heat. Add the black mustard seeds, fennel seeds, and fenugreek seeds.
- c.Dry roast the spices for 2-3 minutes, stirring continuously, until they release a fragrant aroma. Be careful not to burn them.
- d.Remove the pan from the heat and let the roasted spices cool down completely.
- e.Transfer the cooled spices to a grinder or spice mill. Pulse a few times to create a coarse powder. A coarse texture is essential for a good pickle.
- 3
Step 3
- a.Temper the Oil and Mix the Pickle
- b.Pour the mustard oil into a heavy-bottomed pan and heat it on medium-high heat until it reaches its smoking point. This process removes the raw pungency of the oil.
- c.Immediately turn off the heat and let the oil cool down for 2-3 minutes until it is hot but no longer smoking.
- d.Add the asafoetida and turmeric powder to the warm oil, followed by the coarsely ground spice mix. Stir well to combine.
- e.Quickly add the slit green chilies and salt to the pan. Mix thoroughly, ensuring every chili is evenly coated with the oil and spice mixture.
- 4
Step 4
- a.Finish and Store
- b.Allow the pickle mixture to cool down completely at room temperature.
- c.Once cooled, pour in the fresh lemon juice and give it a final, gentle mix. The lemon juice acts as a preservative and adds a tangy flavor.
- d.Carefully transfer the prepared pickle into a clean, dry, and sterilized glass jar.
- e.Seal the jar and let it sit at room temperature for 24-48 hours to allow the flavors to meld and mature. You can shake the jar gently once or twice during this time.
- f.The pickle is now ready to be served. Store it in the refrigerator for a longer shelf life.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the chilies, your hands, the jar, and all utensils are completely dry to prevent the pickle from spoiling.
- 2Heating mustard oil to its smoking point is a crucial step to mellow its pungent flavor and is traditional in Indian pickling.
- 3Always use a clean, dry spoon to serve the pickle to maintain its freshness and prevent contamination.
- 4For a more traditional flavor and longer shelf life, you can place the sealed jar in direct sunlight for 1-2 days.
- 5Use a glass jar for storing the pickle, as plastic can react with the acidic ingredients.
- 6The pickle's flavor deepens and improves over a few days as the chilies absorb the spices.
Adapt it for your goals.
Add Aromatics
Add 2 tablespoons of thinly sliced ginger (juliennes) and 8-10 peeled garlic cloves along with the green chilies for an extra layer of flavor.
Sweet and SpicySweet and Spicy
For a hint of sweetness to balance the heat, add 1 tablespoon of powdered jaggery or sugar to the spice mix.
Mixed Vegetable PickleMixed Vegetable Pickle
Incorporate other vegetables like carrot sticks, cauliflower florets, or turnip cubes. Par-boil and completely dry them before adding them with the chilies.
Different SpicesDifferent Spices
Add 1 teaspoon of nigella seeds (kalonji) to the spice mix for a unique, slightly bitter flavor.
Why this is on our healthy list.
Aids Digestion
Spices like fennel seeds and asafoetida are traditionally known to improve digestion, reduce gas, and prevent bloating.
Boosts Immunity
Green chilies are rich in Vitamin C and antioxidants. The capsaicin in them, along with curcumin from turmeric, can help strengthen the immune system.
Anti-inflammatory Properties
Turmeric contains curcumin, a powerful anti-inflammatory compound. Mustard oil also possesses properties that can help reduce inflammation in the body.
Good for Metabolism
The capsaicin found in green chilies is known to temporarily boost metabolism, which can aid in weight management when part of a balanced diet.
Frequently asked questions
This is an instant pickle. It stays fresh for about 1-2 weeks at room temperature if handled properly. For a longer shelf life of up to 2 months, it is best to store it in the refrigerator.