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The Radiant Muse

Green Chili Pickle (Hari Mirch ka Achaar)

A Fiery Burst of Flavor That Turns Every Bite Into a Bold Adventure
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course: Side Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 100 grams Green chili
  • 4-5 tsp Mustard Oil
  • 4 tsp Vinegar
  • 3 tsp Fennel seeds
  • 3 tsp Black Mustard seeds
  • 3 tsp Salt (or to taste)
  • 1 1/2 tsp Fenugreek seeds
  • 1 tsp Cumin seeds
  • 1 tsp Turmeric powder
  • 1/4 tsp Asafetida

Method
 

  1. Prepare the Chilies: Wash the green chilies thoroughly and pat them completely dry using a clean kitchen towel. Cut them into approximately 1 cm long pieces. Ensure there is no moisture, as even a drop of water can spoil the pickle.
  2. Roast the Spices: In a dry pan, add cumin seeds (zeera), fenugreek seeds (methi dana), fennel seeds (saunf), and mustard seeds. Roast them on a low flame for about 3–4 minutes, stirring continuously to avoid burning. This step helps to eliminate moisture and brings out the natural oils and aroma of the spices. Alternatively, you can sun-dry the spices for about 2 hours during peak afternoon heat for a more traditional approach.
  3. Grind the Spices: Allow the roasted spices to cool completely, then coarsely grind them in a mortar-pestle or a grinder. Keep the texture coarse—this adds a rustic bite to the pickle.
  4. Mix the Masala: In a large mixing bowl, combine the chopped chilies with the ground spice mix. Add turmeric powder, hing (asafoetida), and salt.
  5. Add Oil and Vinegar: Pour in the mustard oil and white vinegar. If you prefer a milder mustard flavor, heat the mustard oil until it reaches smoking point, let it cool completely, and then add it to the mixture.
  6. Bottle and Rest: Mix everything thoroughly. Transfer the pickle to a clean, sterilized glass jar. Let it rest for at least 2 days at room temperature to allow the flavors to meld beautifully. Shake the jar gently once a day.

Notes

Tips:
  • Dry Is Key: Moisture is the enemy of pickles. Ensure chilies, utensils, and jars are completely dry before use.
  • Vinegar Preserves: White vinegar not only adds tang but also increases shelf life naturally—no synthetic preservatives needed!
  • Oil Options: Mustard oil adds authenticity, but you can substitute with sesame oil for a nuttier note (though that will alter the traditional taste).
  • For Milder Heat: Remove some or all seeds from the green chilies if you prefer a less fiery version.
Serving Suggestions:
    • Paratha Pairing: A spoonful of this chili pickle takes your plain aloo paratha to new heights.
    • With Khichdi or Dal-Chawal: The sharp spice cuts through the mellow flavors of simple comfort food.
    • On a Cheese Board: Add an Indian twist to your charcuterie board—pair it with aged cheddar or sharp cheese for a flavor explosion.
    • As a Sandwich Layer: Spread a thin layer of the spices in a veggie or grilled sandwich for a tangy kick.