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 sameā€¦.. 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...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 2 Cups Pickle Serves: 10
Notes: Idle Pickle Time - Two days


    Green Chilli Pickle

  • 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)


  • 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!

23 comment(s)

Can I use olive oil instead of mustard oil
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