Hari Mirch Ka Achaar/Green Chilli Pickle-North Indian Style

Sometimes I wonder why we Indians put so much effort in cooking food? I mean why can’t we have super quick food like veggies with dips or burgers with BLT or pickles with just vinegar & salt….I mean why for God’s sake we have to have a symphony in our food where all the ingredients have to play their part, in adjusted proportions! All for the love of tongue..I guess!

When I last visited Indian store, I got a lot of ready-made pickles.But very frankly I was very disappointed even with the best brands! The only one which probably I liked was Sanjeev Kapoor‘s Khana Khazana Red Chilli Pickle…even the others from same brand were just okay!After the disappointments ,I was forced to barge into the world of pickle making & with Las Vegas sunny days on my side…Viola…they came out ..delish! :) Ofcourse, after repeated consultations from my mom back in India!

From my childhood days,I remember my grandmother preparing a lot ….I mean a lot of  pickles.During summers, the sabzi vaala was instructed to bring rampuri raw mangoes because they were best suited for pickle making.She used to wash,peel, pit, clean & then cut the mangoes into small pieces followed by lots of steps spread over a period of 4-5 days untill the kaanch ki bot [a glass container]containing the achaar was left in the sun for setting!The same process was repeated with lemons, jackfruit, losada[a kind of indian gooseberry],garlic, green chillies, red chillies..etc etc.It was a sort of project for her…and she thoroughly enjoyed it too! Gosh…I miss her pickles dearly! :(

Okay coming back to my recipe, but before I do that I would really love to share this absolutely tasty product from Trader Joe’s on which I laid my hands just by chance! It is called “Chile Spiced Mango” & is really tangy on the tongue.Its a version of our good old aam papad with red chilli powder smothered on it! Sounds yummy..Go grab it… I have not been able to stop eating it since the time I got it! :) Do try it if you like sweet & spicy stuff and let me know!

S0 now the recipe! Also I make the pickles in really small batches because both me & my husband do not like our  pickles soft & mushy! So I prepare them again after a short period of time.The recipe below lasts for about 2-3 weeks with the crunch.Below is how I did it!

What I needed:

Note: You can reduce or increase the spice quantities as per your liking.

  • 6-7 whole green chillies
  • 1 tsp brown mustard seeds [rai]
  • 1 tsp turmeric powder
  • 1 tsp  fenugreek seeds [methi]
  • 2 tsp fennel seeds [saunf]
  • 2 tsp red chilli powder
  • 1 tsp dry mango powder [ amchoor]
  • 2 tsp salt
  • Mustard oil [or any flavored oil]

How I did it :

  • Wash the green chillies thoroughly & remove stems from them.Pat the chillies dry in paper towel and make sure all moisture is removed from them.This is absolutely necessary else the pickle will turn bad.
  • Using a sharp knife , make a lengthwise slit in all the chillies but not all through. Next remove/scoop all the seeds and veins from inside of the chillies.Reserve these to be used for making the stuffing.[You can use round tip of your peeler to do so]
  • Using a mortar& pestle coarsely grind the mustard seeds, fennel seeds and fenugreek seeds.

  • In a small bowl, add all the spices to the scooped veins & seeds and mix well to make a masala .Next, stuff  all the green chillies with the this masala .You will have some left over masala.Dont throw it.
  • Now, I like to cut the stuffed chillies into 2-3 pieces.You can keep them whole if you like it that way.
  • In a dry glass container with a tight lid, put the cut stuffed green chillies.Tip in the leftover masala into the container.Next, pour mustard oil into container till the chillies are just covered.
  • Now keep this glass container in a dry, sunny place for around 1-2 days till the chillies become pale green and soft!
  • Pickle is ready to eat.Serve with stuffed parathas, pooris [indian flatbreads] or relish it with dal -rice.


  1. Do not put dirty hands or spoons ever into the achaar/pickle else it will turn bad.
  2. Absolutely make sure that the chillies & container are moisture free.
  3. There is no need of putting the pickle in refrigerator.It can lead to increased moisture in the pickle.Sun-cooked pickles normally last at room conditions for months together.
  4. If you do not want your pickle to be very hot, do not not add the scooped veins & seeds from the green chillies.


Sending this to CWS – Fennel Seeds event by Priya

Fennel seed logo


  1. Tanvi,
    Hari mirch ka acchar looks delicious. I haven’t tried this way though. I will try some time. You have nice blog.Thanks for visiting my blog. Do visit more often.

  2. I appreciate the detailed recipe-but I will try it with jalapeno peppers though to go easy on heat! and yes, Indian cooking can be tedious sometimes! (needed for great results) …btw, about my roasted potatoes-the secret of crispiness and color is rubbing them with oil and salt before putting them in the oven !

    • preeti says:

      Thanks for posting the recepie.I was just wondering if I put another oil instead of mustard? will it still taste good?

      • Hi Preeti,
        I have never tried any other oil except mustard so I cant comment on how it will taste with other oils. Mustard oil definitely adds a typical pungency & flavor to the pickle which is not possible to substitute. However, I wud suggest that you try sesame or olive oil. Please dont use neutral(flavorless) oil..they wont work.

  3. That is seriously tempting!!.. I love pickles any kind.
    the last pic is beautiful..!:)

  4. yummy pickle looks mouthwateringly delicious

  5. this hari mirch ka achar is my favorite …..ur achar makes me drooling here …love the achar with the paratha click

  6. Wonderful and traditional. Keep rocking

  7. You nailed me with this one! I agree store bought pickles just not the same. Luckily I have my mom to send me over pickles from India. I don’t know what I would do without them.

    But I don’t have any green chilly pickles and I love them. I totally do. thanks for posting!

    • You are right Kulsum…These store bought pickles are loaded with oil & preservatives.I find them so acidic at times! I never ever had them in India and now I try to make atleast 1-2 kinds at home which we like!

  8. Your achaar looks gorgeous and sounds very delicious.
    Side note: have you ever had achaar made with green apples? Its one of my favorites.

  9. that looks like once incredibly spicy pickle..yum

  10. Tanvi

    Hari mirch pickle looks so delicious. I make mine similar to yours -only I don’t use the chilly seeds and I add the hot oil to the masala and fill each chilly separately. Kenya chillies are the best for this pickle. Love your pictures!!

  11. A fabulous pickle! Perfect with those flatbreads and a knob of butter!



  12. I love this achar..One of my ex- colleagues used to bring this. But I never tried it at home..Thanks for the recipe :-)

  13. Thanks for participating in DMBLGIT, Sept., 2010 edition. Wish you the very best!

  14. A wonderful pickle!



  15. maahi says:

    i will try this………coz i was looking 4 this recipe……… thanx 4 sharing…………:)

  16. Rukhsar says:

    U r recipi is tooo good.i made this pickl its very testy.thnx for this recipi

  17. noelle maxwell says:

    I grow my own chili and now make this pickle regularly , never buy pickles again , these are so dam good.

  18. I was trying this today and my question is what if I dont get sun here in canada..its -30 right now..what do I do? I’m half way of making it already…and I realise there is no sunny like sunny days..please reply urgently. .thanks.

    • In that case, you can heat up the mustard oil till its smoky,take it off the heat and let cool down a bit(1-2 minutes) then place all your stuffed chillies in the pickling jar and pour oil over it. Should mostly work but there will be bitterness from mustard seeds. Try to keep it in whatever sunlight you get for few days to take away that. Hope this helps

  19. Gagan says:

    I just wanted to know about salt.
    You have not added any salt in the achaar. I was of the impression that you need salt as a preservative and taste.

  20. parulgupta says:

    Nice pickle..want to ask u the mustard oil u added was hot..I mean it has to be cooked and then we have to add..or not..


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