Tangy, spicy and lip-smacking green chilli pickle/hari mirch ka achaar; with mustard, fenugreek, lemon and hing, this is a perfect condiment to perk up any meal!
Indian pickles are known worldwide for their spicy taste and they are typically various vegetables or fruits chopped and brined in an oil and vinegar or lemon juice mixture along with aromatic Indian spices like mustard, fenugreek, hing, turmeric powder, red chilli powder etc.
Pickles are a must in our house. Actually, we have something called a “pickle corner” in our kitchen where I have stocked various varieties of Indian pickles (mostly store bought) but some made by my mother, south Indian style. This way, we get to choose which one goes with which meal!
I first tried this green chilli pickle or “hari mirch ka achaar” a few years back. It was such a hit, I had to make many bottles to share with family and friends! This amazing chatpata pickle actually happens to be my husband’s favorite pickle. The spicy kick of the heat from the green chillies (of course, mellowed down by the oil and lemon) along with the flavor that comes from all the spices added makes it a mouth-watering accompaniment for all our meals!
I had almost forgotten this pickle and recently, when my husband brought this huge basket of fresh green chillies from our company garden, it perked up my memory! Now, how had I forgotten about this favorite pickle recipe?
The next few hours were spent desperately searching for the book in which I had written this recipe! When I chanced upon it, I was hanging on to it for dear life as though I had found a long lost treasure! I wanted to chronicle it forever in my blog; no more rummaging for this recipe!
Now, I get to share this divine pickle recipe with all of you. It is no rocket science. You just need a few ingredients like mustard seeds, fenugreek seeds, hing or asafetida (all available in your kitchen at all times or in any Indian store) and of course salt, oil and lemon.
Just roast the mustard and fenugreek and powder fine. Hing is dropped in hot oil and cooled. Green chilies need to be completely dry before chopping them. The final step is just mixing all of them: spice powders, turmeric, chili powder, oil with hing and lemon juice and the chopped green chillies.
At first you will begin to wonder whether you need so much oil. But the layer of oil that floats on top of the pickle is what preserves it for a long time. Brine it for at least a week to enjoy the full flavors of the pickle.
Once you make it, I am sure it will be a constant accompaniment to all your meals too!
Other pickles and condiments that can serve as an accompaniment you can try:
Karathe Nonche/Bittergourd Pickle
How to make Spicy Indian Style Green Chilli Pickle:
Wash and drain the green chilies. Wipe them with a clean cloth until completely dry or air dry them. There should be no moisture on the chilies.
Chop into small even round pieces and keep aside.
In a small saucepan, in 1 tsp of oil, roast the fenugreek seeds and mustard seeds for a few minutes on medium low. Keep aside to cool and make a fine powder.
Heat oil until hot (not boiling) and sprinkle the hing or asafetida; give it a good stir and remove from heat. Set aside to cool completely.
Squeeze juice from 3 or 4 large lemons and keep aside.
To make the pickle:
In a large bowl, mix the ground fenugreek-mustard powder, red chilli powder, turmeric powder and salt.
To this add the chopped green chilies and mix well.
Pour the cooled oil over this along with the lemon juice and mix well to coat the green chilies with all the spices, lemon juice and oil.
Transfer to a clean and dry glass bottle or porcelain jar and keep aside covered for 8 to 10 days. This allows the flavors to blend fully and the spicy heat of the chilies mellows down a bit!
The layer of oil on top protects it from getting spoilt. Keep mixing in between with a clean and dry spoon.
My husband loves to have lots of "pickle gravy" along with his green chilies, so my pickles normally have lots of masala in them; you can choose to add more green chilies if you want more of those.
Spicy, tangy and lip-smacking green chili pickle is ready to be enjoyed with all your meals! My husband could not wait that long; he enjoyed it immensely with his next meal that afternoon!!
Ingredients
- 40 green chilies/serrano peppers/jalapenos
- 2 tsp fenugreek seeds/methi seeds
- 11 teaspoons mustard seeds
- ½ tbsp to ¾ tbsp hing/asafetida
- 1 cup plus 1 tsp oil
- ½ cup salt
- 1 tsp turmeric powder
- 2 tsp red chilli powder
- Juice of 3 to 4 lemons
Instructions
- Wash and drain the green chilies. Wipe them with a clean cloth until completely dry or air dry them. There should be no moisture on the chilies.
- Chop into small even round pieces and keep aside.
- In a small saucepan, in 1 tsp of oil, roast the fenugreek seeds and mustard seeds for a few minutes on medium low. Keep aside to cool and make a fine powder.
- Heat oil until hot (not boiling) and sprinkle the hing or asafetida; give it a good stir and remove from heat. Set aside to cool completely.
- Squeeze juice from 3 or 4 large lemons and keep aside.
- In a large bowl, mix the ground fenugreek-mustard powder, red chilli powder, turmeric powder and salt.
- To this add the chopped green chilies and mix well.
- Pour the cooled oil over this along with the lemon juice and mix well to coat the green chilies with all the spices, lemon juice and oil.
- Transfer to a clean and dry glass bottle or porcelain jar and keep aside covered for 8 to 10 days. This allows the flavors to blend fully and the spicy heat of the chilies mellows down a bit!
- The layer of oil on top protects it from getting spoilt. Keep mixing in between with a clean and dry spoon.
- Spicy, tangy and lip-smacking green chili pickle is ready to be enjoyed with all your meals!
Notes
Adjust the ratio of pickle gravy to green chillies according to your preference. We love it with lots of masala! Make sure to use only a dry spoon every time you use the pickles.
Store leftovers in refrigerator to prevent early spoilage.
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I love Indian pickles - Brinjal, carrot, lime are my current favourites.
I can't wait to try this recipe I have alot of unripe Rocoto chillies this season and have been looking for ideas how to use them.
Quick question - when you say "Lemon juice" Here in UK we get "Yellow" Lemons and "Green" limes. Often I see Indian cooks useing "green looking Lemons" that look more like our limes ?? Just want to clarify many thanks
Hi fellow pickle lover!
Here I have used regular Meyer, juicy lemons, the yellow ones.
In India, although they look green, they are the only variety of lemons we get, both yellow and green. So we use them for daily cooking!
You can use either the yellow lemons or green limes.
Hope this helps and so grateful that you stopped by to share your thoughts and comments.
Hope you will love this chili pickle as much we do.
Can you please confirm 11 teaspoons mustard seeds. Also confirm 1/2 cup salt. Just does not add up in my mind and want to be sure.
It is correct dear. You need to powder 11 teaspoons of mustard seeds and this pickle needs 1/2 cup salt.
Hope this clears your doubt dear.
Simply love this!
Thanks a lot Vidya 🙂 Even though it needs a few days of marination, we are already digging into it!! So appreciate your stopping by 🙂
My pleasure entirely. I can understand your weakness with pickles, Trust me, its the same at our end too.