Green Chilli Pickle Recipe | Mirchi ka achar

Spicy Green Chilli Pickle Recipe (Indian Style)

Pickles hold a special place in Indian cuisine, and green chilli pickle is a favorite for those who enjoy a tangy and spicy kick with their meals. The best part? This recipe does not require sun-drying or the use of vinegar, making it simple and quick to prepare. Let’s dive into this easy and flavorful recipe for Green Chilli Pickle Indian Style.

Ingredients

For the Pickle:

• Green Chillies: 400 grams (washed and dried thoroughly)
• Yellow Mustard Seeds: 1 tablespoon
• Cumin Seeds: 1 tablespoon
• Coriander Seeds: 1 tablespoon
• Fenugreek Seeds: 1/4 teaspoon
• Black Peppercorns: 1/4 teaspoon
• Turmeric Powder: 1 teaspoon
• Kashmiri Red Chilli Powder: 2 teaspoons
• Dry Mango Powder (Amchur): 2 teaspoons
• Carom Seeds (Ajwain): 1/2 teaspoon
• Nigella Seeds (Kalonji): 1/2 teaspoon
• Salt: As per taste
• Mustard Oil: 1 cup

Instructions

Step 1: Prepare the Green Chillies

1. Wash the green chillies thoroughly and pat them dry using a clean cloth.
2. Remove the stems and slice the chillies lengthwise or into small pieces, as per your preference.

Step 2: Prepare the Spice Mix

1. Heat a pan and lightly roast yellow mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, and black peppercorns.
2. Turn off the heat once the spices are warm and aromatic (do not over-roast).
3. Transfer the roasted spices to a grinder and coarsely grind them.

Step 3: Mix the Spices

1. In a large bowl, add the coarsely ground spice mix.
2. Add turmeric powder, Kashmiri red chilli powder, dry mango powder, carom seeds, and nigella seeds. Mix well.

Step 4: Heat the Mustard Oil

1. Heat mustard oil in a pan until it reaches its smoking point.
2. Turn off the heat and allow the oil to cool slightly until it is warm (not hot).

Step 5: Combine Everything

1. Add the warm mustard oil to the spice mix and mix thoroughly.
2. Add the chopped green chillies to the mixture and coat them evenly with the spiced oil.
3. Adjust the salt to taste and mix well.

Step 6: Store the Pickle

1. Transfer the prepared pickle to a clean, dry, airtight glass jar.
2. Ensure the chillies are fully submerged in the spiced oil to prevent spoilage.
3. For best results, keep the jar in direct sunlight for 3–4 days. This enhances the flavor and shelf life of the pickle.

Tips for the Perfect Pickle

• Always use fresh and medium-spicy green chillies for a balanced flavor.
• Store the pickle in a dry, airtight glass jar to maintain its freshness.
• If you prefer a tangier taste, you can add more dry mango powder.
• For long-term storage, you can add more warm mustard oil to the pickle after a few weeks.

Serving Suggestions

This green chilli pickle pairs perfectly with parathas, puris, dal-rice, or even plain roti. Its tangy and spicy flavor elevates any meal and adds a burst of taste to your plate.

FAQ

Q1: Can I use regular cooking oil instead of mustard oil?
Yes, but mustard oil enhances the authentic flavor of the pickle.

Q2: How long can this pickle be stored?
If stored in the refrigerator, it can last for up to 6 months. For non-refrigerated storage, ensure the chillies are sun-dried and submerged in oil.

Q3: Is this recipe suitable for beginners?
Absolutely! This recipe is simple, quick, and perfect for anyone new to pickle-making.

Enjoy the tangy and spicy goodness of homemade Green Chilli Pickle. Try this recipe today and make your meals more delightful!