Green Chili Pickle
Green Chili Pickle is a delightful way to spice up any meal. Indian meals are generally served with a variety of condiments, of which pickles are the most common. This is a rather hot and spicy pickle, not for the timid palate by any means. But it goes very well with main course meal
Ingredients
- 20 chilies green Serrano chili peppers you may use different chilies
- 3 tbsp coriander dhania
- 1-1/2 tbsp fennel seeds saunf
- 1 tsp fenugreek seeds mathi
- 1 tsp mustard seeds rai
- 1/8 tsp asafetida hing
- 3 tsp salt
- 1 tsp mango powder amchoor
- 1/2 tsp turmeric haldi
- 1 tbsp vinegar
- 2 tbcp oil, preferred mustard oil
Instructions
- Wash and dry the chilies and cut a vertical lengthwise slit in each one.
- Combine coriander, fennel, and fenugreek seeds. Grind coarsely. Add salt, mango powder, and turmeric to the ground spices. Mix well.
- Heat oil until quite hot, and pour over the dry ingredient mixture. Mix well.
- Add vinegar and mix well, again.
- Stuff the spice mix into the green peppers and place in a glass jar.
- Let the jar sit two days at room temperature or one day in direct sunlight.Pickle is ready to serve.Chili Pickle will keep in the refrigerator up to one month.
Notes
Variation
As an alternative to stuffing the chilies, you can slice them into 1/8“pieces and mix them in with the spice mixture.
Tip
For a milder pickle, remove the pepper seeds prior to stuffing with spices
Tried this recipe?Let us know how it was!
Green Chilli Pickle Recipe | Hari Mirch ka Aachar By Manjula’s Kitchen
Green chili pickle is a popular condiment in many cuisines. It is known for its spicy and tangy flavor, adding a kick to various dishes. This pickle is made by preserving green chilies in a mixture of spices, oil, and vinegar, allowing the chilies to develop a unique taste profile over time. The process of how to make green chili pickles involves carefully selecting fresh, vibrant green chilies washing and drying them thoroughly before they are marinated in a blend of spices.
Prepare the Green Chilies
Start by washing and drying the green chilies thoroughly. To begin the pickle-making process, cut a vertical lengthwise slit in each chili. This step allows the spices to penetrate the chilies, creating a harmonious blend of heat and flavor.
Spice Blend Creation
Combine coriander, fennel, and fenugreek seeds in a grinder and coarsely grind them to release their aromatic essence. This spice blend forms the heart of our green chili pickle recipe. Add a generous amount of salt, mango powder, and turmeric to the ground spices. Mix the ingredients well, ensuring an even distribution of flavors.
Infuse the Spices
In a culinary alchemy, heat oil until it reaches a sizzling hot temperature. Once hot, pour the oil over the dry spice mixture. This step is to infuse the spices with the richness of the heated oil. The resulting aroma is intoxicating, promising a sensory delight in every bite of the green chili achar.
Incorporate the Vinegar
Add a tangy kick and introduce vinegar to the spice-infused mixture to enhance the pickle’s longevity. This step contributes to the chili pickle’s distinctive flavor profile. It acts as a natural preservative, allowing you to savor its taste for an extended period.
Stuff and Jar
With your spice mix ready, it’s time to stuff the green peppers. Gently open the vertical slits and fill each chili with the aromatic blend. Place the stuffed chilies carefully in a glass jar, ensuring they snugly fit without excessive empty spaces. This step is for optimal preservation and flavor development.
Let it Mature
Patience is the key to a truly exceptional green chili pickle. Allow the jar to sit for two days at room temperature or, for an added depth of flavor, let it bask in direct sunlight for one day. This period is crucial as it allows the spices to meld with the chilies, creating a symphony of taste that will tantalize your taste buds.
Notes and Variations:
As you start your green chili pickle-making process, consider these helpful notes and variations to customize the recipe according to your preferences.
Variation:
Instead of stuffing the chilies, experiment with slicing them into 1/8″ pieces and mixing them directly into the spice mixture. This variation offers your pickle a different texture and flavor profile, providing a unique twist to the traditional recipe.
Tip:
If you prefer a milder pickle, take the extra step of removing the pepper seeds before stuffing them with the spice mix. This adjustment allows you to control the heat level, making the pickle more accessible to milder palates.
With this comprehensive how-to-make green chili pickle recipe, you are now well equipped to create your green chili achar masterpiece. Whether you choose to stuff or slice your chilies, the result is a culinary delight that will add a punch of spice to your meals. Enjoy these homemade green chili pickles with khichdi, aloo paratha, veg pulav
Deepika
May 13, 2020 at 3:51 amThanks for sharing this receipe . I have a question is that some part of mixture is left behind so how long this mixture can stay or can I put this mixture I chilli jar
Chhavi
July 29, 2016 at 11:45 amDear Manjula ji
What is the purpose of heating mustard oil? Can we use ingested mustard oil in pickles too?
Nandini
December 22, 2015 at 9:53 amCan this be tried with red chillies also?
Manjula Jain
December 23, 2015 at 9:23 amNandini, yes
reema gupta khanna
December 20, 2015 at 5:44 amVery nice cooking
Vandana
December 15, 2015 at 10:04 amThanks Manjula Mam
Vaishali
October 24, 2015 at 9:47 amIt is very tasty
azra
October 2, 2015 at 2:37 ami make this pickle in little different way i use tamarind pulp boiled in vinegar.very yummy
karma
January 9, 2014 at 2:12 amCan i keep the chilli pickle in the bottle for longer period.
Could you show me the recipe for garlic pickle?
thank you
Manjula Jain
January 9, 2014 at 3:46 pmKarma,
Yes you can keep the for months
simminder
December 23, 2012 at 7:06 amwhen will u use mustard seeds
LILY
October 9, 2012 at 1:42 pmIF U WANT THE CHILLY TO LAST FOR MORE THAN A YEAR!!!!!
HEAT 4 TABLESPOON MUSTARD OIL,WHEN VERY HOT PUT THE CHILLIES, LOWER THE HEAT AND SIMMER, TURN CHILLIES OCCASIONALLY FOR 10 MINS.BOTTLE AND KEEP IN FRIDGE
I MADE IN 2010, LAST FEW LEFT
BEST OF LUCK
S
September 27, 2012 at 10:59 amCan I substitute lemon juice instead of vinegar?
Thanks,
S
Manjula Jain
September 27, 2012 at 11:54 amS,
Yes it will work good
chelsea
July 8, 2012 at 7:11 pmAuntie ji- why dont you cook with onions or garlic?
D
October 1, 2015 at 3:28 pmHi Chelsea,
Jains, as per their religion, are not supposed to eat onion or garlic because they are root vegetables and most Jains still follow this practice. Manjula ji is a Jain and I am too. That is what I love about Manjula ji as she doesn’t use any of these vegetables but still her recipes are my favourite and they turn into the tastiest dishes.
jessy
July 4, 2012 at 11:06 pmIf the process of storing the pickle in the bottle was also demonstrated then it would be much clear because we are new in handling pickles,,,,
i will definately try it out it is easy
thanks mam
Deb
January 2, 2012 at 12:06 amHi manjula madam,
The recipe is great & much appreciated.
However I would like to draw your attention to the fact re: the “pungency (hotness)” of the chilies happens because of the presence of capcisin. Which is found on the inner side of the skin of Chili padi.
Thus contrary to popular belief. Thus pungency has nothing to do with seeds or white midsection.
Once again many thanks for your contribution.
Regards
Dev
Shruthi
November 18, 2011 at 11:31 pmAunty, the recipe looks awesome.. Just wanted to check what should be the substitute for Vinegar, if Vinegar is not present at home?
Can we use lemon juice instead?? Let me know soon.
Thanks,
Shruthi
Manjula Jain
November 19, 2011 at 10:10 amShruthi
lemon juice will work great.
Angelina Naidoo
November 9, 2011 at 1:05 amDear Aunty Manjula
Thank you for this wonderful receipe, I added a little sugar, but this chilli pickle goes well with my dhall and rice.I am from South Africa and I also love all your veg curry receipe. Thank You.
faisal vafa
September 9, 2011 at 9:38 pmhai
green chilly pickle recepie is good.
I will try it.
Thank you
gayatri patel
February 5, 2011 at 8:08 amcan you show the recipe of garlic pickle
thanks
Jaya
February 5, 2011 at 1:16 pmGayatri, aunty does not cook with onion or garlic.
Bethan
September 30, 2010 at 6:20 amDear Manjula,
My brother is very fond of this pickle – thank you for sharing it with us.
I have one question:
You say,
“Take coriander, fennel, and fenugreek seeds and grind them coarsely. Heat the oil and mix all the dry ingredients together, add vinegar and mix.”
Once the oil is heated should I add the ground spices to it and then fry them?? How long for? Should I also fry the vinegar?
Or should I heat the oil, and pour it into the uncooked spice mix?
Many thanks,
I think your website is fantastic
Bethan
Manjula Jain
September 30, 2010 at 8:56 amBethan,
Heat the oil lightly and mix with all the dry ingredients, then add vinegar and mix
Valerie
September 1, 2010 at 1:17 pmDear Manjula. I just found Hashim’s comment about Lemon pickle. Thanks.
Valerie
September 1, 2010 at 1:15 pmThis may be a recipe I have been looking for for many years, though I don’t remember it as a pickle, but rather a stuffed pepper made by a woman from Tamil Nadu. I notice that you put this in the sun for a day. Do you have a recipe for lemon pickle where it, too, is placed in the sun?
I love your website, as I don’t used garlic or onion in my cooking. Thank you so much.
Abuchi
August 31, 2010 at 12:30 pmAunty we put lemon instead of vinegar in the chili pickle will it do?
Manjula Jain
August 31, 2010 at 2:41 pmAbuchi,
Lemon juice will work.
Ritu
August 10, 2010 at 10:28 amNamaste Manjula Aunty,
I prepared this achar last week, my husband loved it so much that he won’t forget to bring the achar bottle for any lunch/dinner he will have at home. Thank you so much for such an easy and yummy recipe!
simmy kaur
April 22, 2010 at 9:16 amhello,
i am going to try this recipe n carrot pickle today…in this recipe can i add ginger.
thanks
Manjula Jain
April 22, 2010 at 10:07 amSimmy,
Ginger sounds great.
simmy kaur
April 23, 2010 at 12:35 pmnamstey aunty ji,
i try this recipe yesterday ..in carrots i add cauliflower.my husband loves carrot n cauliflower achar thank u so much..
Janki
January 26, 2010 at 4:04 amPl do more fresh vegetable pickles like with cauliflower, muli, & other veg. It will help us to learn & use veg in an interesting way & make eating Indian food enjoyable.
Hashim
November 6, 2009 at 3:22 amdeepti Lemon pickles are the easiest one, use Lime instead of leamon. Take lime, and scrap their outer skin slightly, not too much. Then using knife make a deep cut on each lime and put them in jar. Now stuff the jar wiith salt so that half of the jar is looks filled with salt. Shake the jar so that all the lime loosk covered with salt. Now take some more lime and take out their juice. For 2 kg lime 500 ml lime juice should be enough. Pour this juice in jar and keep the jar in sunlight till you see height of lime in jar going down. Then you can keep inside room also and wait till color of lime turn brownish and they become soft. It should take quite a long time, patience is all you need. It taste great!!
Shilpa Moorthy
September 17, 2009 at 3:07 amHello Manjula Aunty,
main aapke recipes ki fan hoon…kya aap aam ke achaar ki recipe bata sakteen hain,pls?
thanks,Shilpa
G,Aggarwal
August 26, 2009 at 2:55 pmhi Manjula,I too make chili pickle exactly the same way as you do,the only difference is that I do not use vinegar,instead I use mustard seeds powder and they are quite good as my family nad friends say.
Deepa
August 24, 2009 at 1:14 pmHello,
Iam going to make this achar but the bottle on the Kissan mustard oil says “for external use only” can we consume this oil? is it
safe to do so? Also, if so is there a process that needs to be done to use mustard oil? Can I use another type of oil instead? PLease
let me know. Thanks
Shilpa
September 4, 2009 at 10:04 amNo, don’t use mustard oil that says its for external use.
rakhi
June 11, 2009 at 3:47 amThanks Aunty….all of the dishes are really very amazing.
Nanda
August 14, 2010 at 1:25 pmI, too, was concerned about using mustard oil that was labeled “For external use only”; however, the lady at the Indian Grocery store assured me that it was fine to use in making lemon pickle, which was the purpose for which I had purchased it.
I then did some research and found that the objectionable fatty acid in mustard oil is erucic acid. Apparently, early models to study erucic acid used rodents. When erucic acid had negative impacts on the male rats especially, it was labeled unsafe. BUT, since those early studies, it has been discovered that rodents don’t metabolize fatty acids the same as do humans and are a very poor animal model for studying fatty acids. You might read the article on wikipedia (http://en.wikipedia.org/wiki/Erucic_acid) to decide for yourself how safe or unsafe erucic acid is.
For myself personally, I decided that is was safe enough for me to use–I do use it to make lemon pickle just because it tastes so wonderful. I took into account that the amount of mustard oil that I would ingest daily–and I do eat lemon pickle daily!–would be minimal. While I can’t say it’s safe, it looks to me like it hasn’t been shown to negatively impact humans.
payal
April 5, 2009 at 6:53 pmgood recipe
deepti
March 27, 2009 at 3:15 pmhello,
this is a wonderful recipe. can you please add the mango and lemon pickles recipe.
Aruna
February 24, 2009 at 2:38 pmThe green chilli pickle turned out really good. Could you please show how to make north indian hot and sweet lemon pickle. Thanks for the wonderful recipes.
bindiya jain
February 4, 2009 at 1:50 pmnamaste aunty
in this recipe is their any thing that can be done so that i don’t have to keep it
in sun, as i am in sweden we don’t get any sun for days, i really want to try this pickle…
Manjula Jain
February 6, 2009 at 4:55 pmkeep for a day in warmer place of your home.
bindiya jain
February 8, 2009 at 12:11 pmi kept it in oven for 10 mins ….it worked …my pickle turned out very yummy and is almost half in 4 days…. tahnk you very much for such yummy recipes
vandana
January 30, 2009 at 5:01 pmhi you have maintion their corriender in chilli achar .it means SUKHA DHANA right?i read your recipe & i want ti try.when ever i m free i always see your recipe
ROSHI GUPTA
January 3, 2009 at 9:25 pmHai aunty,
Can i use olive oil instead of mustard?,and use mustard powder instead.
Thanks n regards.
Manjula Jain
January 3, 2009 at 11:23 pmYou can use olive oil without making any other change.
Manjula Jain
December 3, 2008 at 9:18 amYou can substitute lemon juice
Ibbani Rao
December 3, 2008 at 3:48 amI want to know if I can substitute the vinegar with lemon juice ?As I don’t use vinegar regularly at home and don’t feel it necessary to buy one bottle just for this..
Pardiga
August 19, 2008 at 2:03 pmThis is too spicy aunty, just like you ;). How ever, i tried using red chillies instead and it gave a good effect. It smelled yummy.
mayurikhetia
June 25, 2008 at 12:57 pmthis achar was relly nice and i made i have just got the website by going through jain bhajans i lkike all the recipies i have tried some few of them and all of them turned out nice keep on posting new receipies
Maheen
June 16, 2008 at 8:50 amhmmm mouth watering, now i can make my own pickel instead buying it from store.