Green Chili Pickle/Hari Mirch Ka Achar

Green Chili Pickle or Hari Mirch Ka Achar is a delicious North Indian style pickle recipe where fresh green chillies are pickled with mustard seeds and lemon juice.

I avoid store bought pickles as they have a high sodium content, so I prefers to make my own pickles and stock different varieties of seasonal and yearly pickles and chutneys.

Making this green chilly pickle is very easy. Use less hot or medium hot green chilies to make the pickle. It pairs really well with Paratha, Thepla, Rice and Roti

Preparation Time       :    15 Minutes

Course                 :    Pickles

Cuisine                 :    North Indian

Serve                  :    Change the number into scale.

Ingredients:

 Long Medium Hot Green Chili              250 gms

Mustard Seeds                                     5 Tablespoon

Coarsely Crushed Fenugreek Seeds     ½ Tablespoon

Coarsely Crushed Fennel Seeds            1 Teaspoon

Asafetida/Hing                                    ¼ Teaspoon

Turmeric Powder                                  ¼ Teaspoon

Salt                                                      ¼ cup

Lemon Juice                                          5 Tablespoon

Mustard Oil                                           5 Tablespoon

Method:

• Wash and wipe dry the green chilies very well. There should be no trace of moisture in them.  wipe them using a cotton cloth.
• Make a slit in the center of each chili using a knife.
• Grind mustard seeds in a blender to make a coarse powder.
• In a small bowl add coarsely grounded mustard, crushed fennel, crushed fenugreek, Hing and salt. Mix well.
• In a clean glass jar, add the green chilies, and mixed all powders and mix well.
• Cover the jar with its lid tightly and keep in the sun for 2 to 3 days.
• After 2 to 3 days, add lemon juice to the pickle.
• Heat 1/2 cup mustard oil in a pan till it starts to fume. Remove from heat and cool slightly.
• Pour the oil in the jar so that the pickle is covered with oil.Keep the jar in sunlight for 3-4 days.
• The pickle is now ready to use.
• This pickle can be stored for 3-4 months in a cool and dry place.
• Keep the jar in sunlight every 30 days and keep shaking the pickle after every 30 days.
• Serve with your Curd Rice, Pulao, Chapatti and Paratha.
• Hari Mirch Ka Achar Recipe is surely going to tickle your taste buds. 

Tips for the Pickle:

• Pickles are made with great care, as they are supposed to last a year at least ,so before making any pickles, please remember this below tips.
•        Always ensure best ingredients are chosen, Jars & bottles are washed and sun dried.
•      Always use Crystal salt (called as kalluppu – கல் உப்பு in Tamil)  not table salt. Table salt contains iodine, a chemical that can darken pickles.

•       Only dry spoon has to be used while taking the pickle out from jar.