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.
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.
Let’s talk about how we 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 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.
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
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
- 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
- 1/8 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
- 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.
Chili Pickle is Gluten Free!