Chilli Pickle Recipe (Hari Mirch ka Achar)
This chilli pickle recipe, aka "Hari Mirch ka Achar", is a popular Indian condiment, with spicy peppers pickled in oil, vinegar and lots of seasonings.
Prep Time10 minutes mins
Cook Time10 minutes mins
Pickling2 days d
Total Time2 days d
Course: Main Course
Cuisine: American, Indian
Keyword: condiment, jalapeno, serrano, spicy
Servings: 8
Calories: 92kcal
- 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
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.
Makes about 1.5 cups.
Heat Factor: Mild to HOT. The heat will depend on the chili peppers of choice. My version is quite spicy with the serrano peppers. Use sweet peppers for a milder version.
Calories: 92kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Sodium: 240mg | Potassium: 49mg | Fiber: 2g | Sugar: 1g | Vitamin C: 7mg | Calcium: 15mg | Iron: 1mg