Green Chili Pickle

Green Chili Pickle

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.
3.50 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Indian
Servings 20 people


  • 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


  • 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.


As an alternative to stuffing the chilies, you can slice them into 1/8“pieces and mix them in with the spice mixture.
For a milder pickle, remove the pepper seeds prior to stuffing with spices
Keyword Condiment, Hot Spicy, Pickle
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.


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.


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

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59 thoughts on “Green Chili Pickle

  1. Thanks 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


    1. Hi 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.

  3. If 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

  4. Hi 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.

  5. Aunty, 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.


  6. Dear 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.

  7. Dear 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


  8. This 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.

  9. Namaste 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!

  10. Pl 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.

  11. deepti 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!!

  12. hi 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.

  13. Hello,

    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

    1. I, 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 ( 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.

  14. namaste 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…

      1. i 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

  15. hi 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

  16. I 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..

  17. this 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

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