Green Chilli Pickle with Mustard | Hari Mirch Ka Achaar
Hot Indian Chili pickle: vegan, gluten free, no sugar, low oil and ready in no time! A perfect compliment to Indian meals!
Fresh Serrano Green Chili/Chilli quick pickle in mustard and lemon juice. Even though this is a hot pickle because it is made with chilies, yet it looks hotter than it tastes..... I'm talking about all those yellow seeds on pickle, those are 70% ground mustard seeds and only 30% chili seeds!
I know, how foodies love the way their parents used to cook, that's our biggest source of inspiration for recipes or everyday food. I believe books, magazines, fresh produce do the same….. and our favorite eating joints inspires us too. Isn't it? What do you say?
This green chili pickle (called hari mirch ka acchar in hindi) is sold in small homemade pouches on the counter of Indian Grocery Stores, all summer long! While paying for groceries, the aroma of fresh cut chilies marinating in mustard and lemons hits you SO hard that it is hard to resist picking a packet.
Recipe is inspired from Indian Gujrati Green Chili in mustard pickle. This pickle has many variations which are very heavy in oil. My version is entirely the one sold in Indian Stores. Simple, low in oil, tangy, and ready in very less time! Prefect for every day use!
Few times, we bought a packet or two and enjoyed this pickle with everything from rice to Indian roti. Unlike most heavy oil-based pickles, this quick pickle (achar) is lite with delicious tang of mustard and lemon. I tested the recipe on one or two serrano hot chili and was quite pleased with the results. In meantime, when we visited Indian Stores, I asked Vishal to not buy Chili Pickle and argument went something like this:
Me: Don't buy this pickle today. I know how to make this mirchi ka achar. It takes just 10-15 minutes! I will make some this week.
Vishal: I know you.... You are making it from past 2 months. I'm buying some. ;-)
Me: Comm'on! I promise. This time, I will!
Vishal: Okay, then I will still buy and when you make some and show me..... I stop from next time.
.... we bought groceries and he finally left the pickle packet out... :)
Me: What happened?! Changed your mind?
Vishal: Yes, otherwise, you will eat my brain all the way to home! lol!
Now, you know, how popular this pickle has became in my home and how much lazy I have been in working on this 15 minutes recipe!
Last week, I bought extra stash of chilies and made a big batch of my tested recipe. And someone is very happy in my home..... praising, 'pickle has come out perfect' ...... you know whom?! ;-)
This chili pickle needs basic pantry ingredients and some chilies! It tastes delicious with everything from Indian-style Rice or Paratha or Curry Roti!
You can use serrano or Indian pickling chilis for this recipe. If you like hot chili flavor, you can start munching on this pickle just after 2 hours of mixing all ingredients. However, longer it sits in pickling mix, mild and tangy it becomes.
For me, 1.5-2 days is the best pickling time. Pickle lasts 2 weeks in air-tight container in refrigerator. If you want to can, it will survive for 6 months.
And look at the gorgeous turmeric hue! Isn't like sunny summer sunshine?
This Chili Pickle is sugar-free, low-oil, gluten free, and also vegan.
Adding some spice to your dinner today! I hope you will enjoy it!
Have a great day! -Savita
A few more easy Indian Pickles from my recipe repertoire:
Green Chilli Pickle with Mustard | Hari Mirch Ka Achaar
Ingredients
- 250 Grams Serrano pepper (or Indian Acchari Hari Mirch)
- 1 tbsp Mustard Seeds
- 1/4 tsp Turmeric
- Asafoetida (a pinch, optional, but recommended)
- 2 tbsp Mustard oil
- 1/2 tbsp Salt
- 1-2 Lemon (to get 4 tbsp lemon juice)
Green Chilli Pickle
Directions
Hide Step Photos-
1. Wash the whole Green Chilli peppers and then spread them kitchen towel to dry fully. Remember, pickles don't like moisture.
2. Slice into small even thin round slices. You can also slice them just into two long pieces, but this small size is really easy for serving later. -
3. Grind yellow mustard in mortar-pastle or use a spice grinder.Additional Notes
Yellow mustard is also sold ground in Indian stores if you prefer to buy one pre-ground.
4. First, in a large clean glass jar or bowl, add sliced chili, mustard, lemon juice, and salt. Then warm the mustard oil in a small pan, don't boil or heat too much. Add turmeric and hing (asafoetida) and remove from heat. -
5. Pour oil over bowl with chili and mustard. Mix well.
6. Even though you can serve this pickle right away. it tastes best when left aside for 2 days. In two days lemon, oil, mustard reduce the bitterness of chili and make'em mild hot, tangy but still crunchy! Serve with your favorite rice or Indian dinner!
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35 comment(s)
shankar
the perfect recipe for roti and dinner. thanks for sharingAnushree
Whats yellow mustard? I have the black reddish one, will that work? Also the pickling in the end, does that mean leave on the counter or in the sun? Sorry I am a cooking noob!Savita
I have only used yellow colored mustard seeds for this recipe. I think Black should work as well. I leave it indoor for pickling, not in sun. I hope this helps.Zakia Hashmi
Hi, I have lots of small red chillies they look like green but they are red. Can I used them in this recipe?Daksha Jasani
how much to use ready made ground mustard seeds in your recipe.Savita
About 1.5 tablespoons of loosely packed ground mustard seeds should be equivalent to 1 tbsp whole mustard seeds. I hope it helps.Harry
Mustard seeds you mean Rai?Heidi
Used it and its fine - because the oil has a strong flavour, I feel it fits well with the other ingredients and the pickle is delicious! Didnt want to wait until my next visit to the Indian grocery store to get mustard oil, but will use it in my next batch.Heidi
Could I use gingelly oil?Savita
I have not heard or used gingelly oil. If it’s like olive oil, it can be used.Jud Young
I am a good Eater of chilli . Thank you for this recipe. I often add jam in the Chilli Pickles I buy from the Supermarket.Daniel
How would I can this to preserve for 6 months?Rani punjabi
Can I use olive oil instead of mustard oilSavita
Mustard oil is better for this recipe. Olive oil should work but I have never used olive oil for this pickle.Maya Anil
Hi Savita, can I use kasundi instead of the mustard powder ? Also , if I want to make a large batch for a longer period , should I keep topping it with oil ?Savita
Hi Maya, you can use little bit of kasundi for flavor but I have never used it for this recipe. Also, I don't see a need to keep topping it with oil. If you make a bigger batch, add more oil/lemon as per the suggested quantity in recipe. Like if you double the recipe, everything will be double not just green chilies. I hope I answered your query?. Let me know if you have more questions.Zaid Khan
Hi Savita, Do you have a ingredient to make something special with Naga Chillis? Something like Mr Naga and Baba Naga available in th UK but i want something to try myself with your unique touches.Savita
Hi Zaid, I'm not sure what you mean by ingredient to make with Naga Chilies. If you meant recipe? No, I have not worked with these chilies. I think these are very close to Ghost Chilies but I did not get chance to use these yet.Mohammed
Very nice.. Adding other ingredients like fennel seeds. Fenugreek seeds adds more taste...Savita
thanks Mohammad!sreemoti
Delicious! What do you use to cover the bowl/jar when you are letting the ingredients pickle?Savita
Hi , I make this salad on regular basis, so a normal household jar with lid works for me. Also, in refrigerator, it is better to have tight lid so that pickle stay fresh longer. While outside, a thick piece of cotton cloth, closed with twine will work too. I hope it helps.Gauri
Ahaaaa love pickles in any form :) This one much better coz its no oil :)Savita
Thanks, Gauri!Thaila Ananthakrishnan
Very spicy and tasty.Cheyanne at No Spoon Necessary
I find inspiration everywhere. Dishes my parents made growing up, restaurants I worked at.... and DEFINITELY places where I dine! Anyways, anything spicy ALWAYS gets my attention and I LOVE serrano peppers!! This Hot Chili pickle looks delish! LOVES IT! Cheers, girlie!Savita
Cheyanne, thanks girl! I agree, foodies get inspiration everywhere! PS: My apologies for technical glitch! I have merged the comments to one. deleted the other one. Have a good day! Cheers!Bach @ Taste Chronicles
Wow! You make your own pickles? Respect!! This looks delicious! I will HAVE to try it!Savita
Bach, thanks so much for such sweet words. I appreciate it. I do make a lot of simple Indian pickles at home. A few have even not made to blog yet. This is one of the easiest! I hope you get chance to try it soon!nusrath jahan
a lip smacking pickle.......will taste awesome with hot dal chawal...a tsp of ghee smeared on it. ..yumm#comfortfoodSavita
Thanks Nusrath! I agree, this pickle is made to accompany comforting daal-chawal or paratha!Manali @ Cook With Manali
Ooo now all I need is a paratha with this! My mouth is watering looking at the pictures! Send me a dabba please Savita!Savita
Thanks, Manali! Indeed, it tastes scrumptious with paratha! A big dabba is on it's way :)Dannii @ Hungry Healthy Happy
I could eat all of this up. I am absolutely obsessed with pickled chillies and a Mexican dish is not complete without it :)Savita
Thanks, Dannii! This is an Indian pickle, but it sure will go great with Mexican rice too! I used serrano for this pickle because that's the most available chili around here. Back in India, we make it with Indian pickling chilis which are like serranos.