Скачать или смотреть Homemade Green Chilli Pickle Recipe | Traditional Pickle | Instant Pickle Recipes

Looking to add some extra zing to your meals? Try this authentic Indian Green Chilli Pickle (Hari Mirch ka Achar) recipe! This spicy and tangy pickle, made with fresh green chillies and a mix of traditional spices, is perfect for anyone who loves bold flavors. It pairs beautifully with parathas, rotis, rice, and even snacks!

Ingredients
Green Chillies - 250 grams (long, medium-spicy green chillies work best)
Mustard Oil - 100 ml (you can adjust based on preference)
Mustard Seeds (Yellow or Black) - 2 tablespoons (coarsely ground)
Fennel Seeds (Saunf) - 1 tablespoon (coarsely ground)
Fenugreek Seeds (Methi) - 1 tablespoon (coarsely ground)
Asafoetida (Hing) - 1/4 teaspoon (for extra aroma and flavor)
Turmeric Powder - 1 teaspoon
Salt - 2 tablespoons (or as per taste)
Lemon Juice - 4-5 tablespoons (adjust to your preference)
Vinegar (optional) - 1 tablespoon (for extra tang and preservation)

Instructions
Step 1: Prepare the Chillies
Wash and Dry: Thoroughly wash the green chillies, then dry them completely. Any moisture left can spoil the pickle, so it's essential they are completely dry.
Cut the Chillies: Slice each chilli into halves or bite-sized pieces. If you want to reduce the heat, you can remove some or all of the seeds.
Step 2: Prepare the Spice Mix
Dry Roast the Spices: In a pan, lightly dry roast the mustard seeds, fennel seeds, and fenugreek seeds for 1-2 minutes until they release an aroma. Be careful not to burn them.
Grind the Spices: Coarsely grind the roasted seeds. You can use a mortar and pestle or a spice grinder. The texture should be coarse to give a nice bite in the pickle.
Step 3: Combine Ingredients
Mix the Chillies with Spices: In a mixing bowl, combine the cut green chillies with ground spices, turmeric powder, and salt. Mix well to coat the chillies evenly.
Add Lemon Juice: Pour in the lemon juice and vinegar (if using), and mix again. This adds the sourness to the pickle.
Step 4: Tempering with Mustard Oil
Heat Mustard Oil: In a pan, heat the mustard oil until it starts smoking lightly, then let it cool slightly. Heating the oil until smoking helps remove its raw smell.
Add Asafoetida (Hing): Once the oil has cooled slightly, add the asafoetida to it.
Pour over Chillies: Pour this tempered oil over the chilli mixture. Mix thoroughly to ensure the oil coats all the chillies and spices.
Step 5: Store the Pickle
Transfer to a Jar: Transfer the pickle into a clean, dry, and sterilized glass jar. Press down the chillies to remove any air bubbles and ensure they are submerged in the oil.
Mature the Pickle: Close the jar tightly and leave it in sunlight for 3-4 days to mature. Shake the jar daily to redistribute the spices and oil.
Step 6: Serve and Store
After 3-4 days, the pickle will be ready to enjoy! You can store it in a cool, dry place or refrigerate it to keep it fresh longer. It can last for several months when stored properly.