This green chilli pickle recipe, aka "Hari Mirch ka Achar", is a popular Indian condiment, with spicy peppers pickled in oil, vinegar and lots of seasonings.
Green Chilli Pickle Recipe (Hari Mirch ka Achar)
We're making spicy Green Chili Pickle in the Chili Pepper Madness kitchen today, my friends. As a spicy food lover, I think you are going to love this one.
Have you ever heard of chilli pickle? Chilli pickle is a popular condiment in Indian cuisine. It is a selection of green chilies that are pickled with lemon juice and oil and a flavorful combination of seasonings, with a big emphasis on ground mustard seeds.
It is a North Indian recipe, known as "hari mirch ka achar" or "mirchi ka achar" locally. I'm using the double "L" in chilli pepper here as it is the most common spelling in India. Indian pickles are hugely popular as condiments for spicing up many Indian meals, served up as a side dish and spooned over dishes.
This recipe is also a great way to preserve your peppers, as the pickling is a great preservative. This is an Indian style pickled chili pepper recipe, with so many wonderful flavors.
If you love Indian food, this could become one of your new favorite recipes.
Let's talk about how to make green chilli pickle (or hari mirch ka achar recipe), shall we?
Chilli Pickle Ingredients
- Chili Peppers. Use 1.5 cups sliced or chopped green chilies. I am using a combination of jalapeno peppers and serrano peppers - See the Recipe Tips & Notes section on pepper choices.
- Seeds. Use 3 tablespoons yellow mustard seeds, 1 teaspoon coriander seeds and 1 teaspoon cumin seeds
- Seasonings. Use 1 teaspoon turmeric powder, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder (or use 1/4 teaspoon asafoetida in place of garlic and onion powders), and 1/2 teaspoon each fennel seeds, fenugreek, and salt.
- Oil. Use 1/4 cup vegetable oil or other neutral oil, such as mustard oil.
- Lemon Juice. Use 1/4 cup lemon juice - fresh is best, but store bought will work.
- Vinegar. 2 tablespoons vinegar (optional)
How to Make Chilli Pickle - the Recipe Method
The Peppers. Slice the chili peppers into rings and add them to a large bowl. You can use chopped green chilies if you'd like, but they look so wonderful in the finished recipe when sliced.
Toast the Seeds. Lightly toast the mustard seeds, coriander seeds and cumin seeds in a dry pan over medium heat for 1-2 minutes, or until they become fragrant. Toasting the seeds greatly enhances their flavor.
Grind the Seeds and Combine. Grind the seeds into coarse powder in a spice grinder, or use a mortar and pestle. Add the ground seed mixture to a small bowl. Add turmeric, garlic powder and onion powder (or asafoetida, if using) and mix to combine.
Warm the Pickling Solution. Add the seasoning mixture to a small pot along with the vegetable oil, lemon juice, vinegar (if using) and salt. Gently warm on medium heat just a minute or two (do not boil), then pour the liquid over the sliced peppers.
Let the Flavors Develop. Cover and refrigerate at least a day to allow the flavors to mingle and develop. It can be eaten right away, if desired, but is best after 3-4 days or even a week. The pickle stays nice and crisp.
NOTE: More traditional Indian Chilli Pickle often sets the jar outside in the sun to pickle. You can certainly do this, but may find it easier to do this inside.
Boom! Done! You now have wonderful chilli pickle! Doesn't it look and smell fantastic? Makes you want to dig right into it. Such a great recipe. A perfect spicy condiment for spicy food lovers. The world needs more Indian cuisine.
I love to serve mine over all sorts of flavorful Indian dishes, though they can go with so many other dishes. Think curries, of course, but also soups and stews, sandwiches, grilled meats and so much more. It's a great spicy wonder condiment.
Recipe Tips & Notes
- The Peppers. You can realistically use any chili peppers for this recipe. Most chilli pickle recipes will call for green chilies, but you can do this with any color peppers and any heat level. I made mine today with jalapeno peppers and serrano peppers, as I love them, but use sweet peppers for a milder version. Want a superhot chili pepper version? Go for it, you crazy chilihead, you!
- The Oil. Use a neutral oil for this recipe as not to affect the flavor of the seasonings and the chili peppers. Mustard oil is a nice compliment to the mustard seeds, though any vegetable oil will do. Olive oil will work, but has a more distinctive flavor.
- The Seasonings. Mustard, coriander and cumin seeds are commonly used, which are ground. I combine mine with turmeric, garlic, onion and a bit of salt. Other popular additions include fenugreek seeds, saunf (fennel seeds), carom seeds and others.
- Asafoetida. Asafoetida is a popular spice used in Indian cooking. If you have a hard time finding it, a combination of onion and garlic powders if a very good substitute.
That's it, my friends. I hope you enjoy this chilli pickle recipe. Let me know if you make it and what peppers you've used. I'd love to hear how it turned out for you. Keep it spicy!
Try Some of My Other Popular Recipes
- Raita Recipe
- Chicken Korma
- Chicken Saag
- Phaal Curry (Hottest Curry!)
- Masoor Dal (Red Lentil Curry)
- Butter Chicken
- Pickled Mustard Seeds
If you're interested in learn more about pickling, check out my Preserving Chili Peppers Recipes section of the site, including this Guide to Pickling Chili Peppers.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chilli Pickle Recipe (Hari Mirch ka Achar)
Ingredients
- 1.5 cups sliced green chilies I am using a combination of jalapeno peppers and serrano peppers - See NOTES on peppers
- 3 tablespoons mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon fenugreek
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder or use 1/4 teaspoon asafoetida in place of garlic and onion powders
- 1/4 cup vegetable oil
- 1/4 cup lemon juice
- 2 tablespoons vinegar optional
- 1/2 teaspoon salt
Instructions
- Add the sliced chili peppers to a large bowl.
- Lightly toast the mustard seeds, coriander seeds and cumin seeds in a dry pan over medium heat for 1-2 minutes, or until they become fragrant.
- Grind the seeds into coarse powder in a spice grinder, or use a mortar and pestle. Combine the ground seed mixture with the turmeric, garlic powder and onion powder (or asafoetida, if using).
- Add the seasoning mixture to a small pot along with the vegetable oil, lemon juice, vinegar (if using) and salt. Gently warm on medium heat just a minute or two (do not boil), then pour the liquid over the sliced peppers.
- Cover and refrigerate at least a day to allow the flavors to mingle and develop. It can be eaten right away, if desired.
Video
Notes
Nutrition Information
Chili Pickle is Gluten Free!
NOTE: This recipe was updated on 7/29/22 to include new information and video. It was originally published on 8/26/20.
Jane says
This recipe is exactly what we've been looking for. We have tried a few and this has produced the best results.
We used mixed green chillis and added some scotch bonnet for heat and colour.
Thanks for sharing
Mike Hultquist says
Sounds wonderful, Jane! Glad to help!
david says
This looks like the recipe I need. How long does it keep? thanks
Mike Hultquist says
Thanks, David. This will keep a couple months in the fridge. Enjoy!
roman haraburda says
hello
do you have a copy of the recipe in metric quantities?
thanks
Mike H. says
Hi Roman. Not really, BUT... you could use one of the online converters, for example this one. Thanks!
Lesley says
This is so delicious! I made it with a mixture of our own homegrown chillis and forced ourselves to leave it a few days before tasting. Patience was rewarded.
We are trying to manage our salt intake - but I did think a bit more salt might be good. Wondering if anyone else found this?
Thank you so the recipe & all the advice!!
Mike Hultquist says
Glad you enjoyed it, Lesley. =)
Anna says
I made this and boy was it terrible... I did something wrong and it made the most bitter nasty tasting mixture. I used jalapeños and black mustard seeds - otherwise did to the recipe specifications. Can you think of what made this so bitter tasting?
Mike Hultquist says
Let it sit and mellow a bit, and possibly swirl in some honey to counteract any bitterness. Some mustard seeds can be bitter, especially older ones.
Neil Turtell says
This is really easy to do especially when the chilli harvest is upon you and you have a bucket of green chillies to use, the biggest chore is slicing them ! It is a versatile addition to any burger or fajitas meal, or even accompanying crisps or poppadums prior to an Indian meal.
Mike Hultquist says
Thanks, Neil!
Bill says
Any idea what chile variety(ies) might be used in India? Thanks!
Mike Hultquist says
There are many, Bill. Some common ones that I know of are kashmiri, guntur, jwala, and bhut jolokia/ghost (for the real heat). You can really make this with any peppers you prefer.
Miiko says
Thanks, Mike. My mother-in-law hasn't yet passed on her achar secrets to me, so I am going to prompt by showing her my interest with this one! Interesting tip from SamOsa - thanks also..
Mike Hultquist says
Enjoy, and feel free to share any secrets you learn! =)
SamOsa says
This is a staple in our Indian home. I would however, recommend adding powered mustard seeds instead of whole. It is this powder that will ultimately ripen (if the pickle is kept untouched for 1 week or so) and give it that yummy mustardy, soury flavour. Also, lemon juice is the way to go, not vinegar as it somewhat changes the flavour a little.
Mike Hultquist says
Thanks for sharing, SamOsa. I greatly appreciate the input. The recipes I've gathered use whole mustard seeds and vinegar, but your way sounds great! Thanks again.
stevend says
Great recipe ! I used lime juice, sesame oil and white rice vinegar and the final result was delicious. I have served it with a homemade curry and even tried adding to a (mature) cheddar cheese sandwich, best though is the simplest - add to poppadoms as a beer-side snack. I recommend letting it marinate for at least 24hours and is even better after a week (it will not last a fortnight, LOL).
Michael Hultquist - Chili Pepper Madness says
Very nice! Sounds awesome!
Angelina says
Can this recipe canned safely?
Michael Hultquist - Chili Pepper Madness says
Angelina, I have not tested the pH of this, but there is a lot of citrus. You could always up the vinegar content if needed to water bath it. Or use a pressure canner.
Ryan says
Great recipe! I've made it several times now and every time someone asks for the recipe and/or asks me to make to again. It's one of those things that is incredibly difficult to stop eating once you start.
I used sunflower oil and rice vinegar, and it has gone excellently with paratha, baguettes, and homemade naan.
Denise says
Hi Michael - I just made this tonite using Serrano, Jalapeño, Hot Banana + Cowhorn - all green.
I had to try some over my roasted chicken + kale + it was delicious.
There seems to be enough dressing, so will add some red tomorrow to up the heat.
Michael Hultquist - Chili Pepper Madness says
Great! Glad you enjoyed it, Denise!
Jérémie says
Very nice, Mike, this will taste greatly with Onion bhajis or Vadas!
Michael Hultquist - Chili Pepper Madness says
There you go! I love it, Jeremie!
Jérémie says
Hey Mike! a question: when your pour the liquid over the peppers, is it still a bit warm or it has to cool down?
Michael Hultquist - Chili Pepper Madness says
It's still warm, Jeremie.
Gary Finch says
Hi Mike, i have been making this recipe for years, the only differences being the the amount of salt - the recipe i have uses twice as much (but no vinegar) and fresh grated ginger and the oil - we can get access to mustard oil over in the uk from asian supermarkets which adds a degree of pungency - i have found that the pickle will keep for a year in a dark cupboard and it improves with age.
Michael Hultquist - Chili Pepper Madness says
Excellent, Gary! Thanks! I appreciate the input! We love this stuff.
jennifer says
Hi Mike. I'm new to your recipes and anxious to start trying some. How long will the pickles keep in the refrigerator?
Michael Hultquist - Chili Pepper Madness says
Jennifer, this should keep a few weeks easy, possibly longer, because of the acid content. If you are concerned, add in more vinegar and/or citrus and keep everything submerged in the liquid.