Green Chili Pickle, or Hari Mirch ka Achar, is a spicy and tangy condiment popular across India. This North Indian recipe combines fresh green chilies with aromatic spices, adding a zesty punch to meals. It’s a great way to preserve chilies, and it pairs beautifully with dishes like rice, dal, roti, and paratha. This simple pickle is perfect for anyone who loves adding a spicy twist to their meals!
Key Ingredients for Green Chili Pickle Recipe
To make this pickle, you’ll need the following ingredients:
- Green chilies: 200 grams (choose mild or medium-spicy)
- Mustard seeds: 2 tablespoons
- Fennel seeds: 1 tablespoon
- Fenugreek seeds: 1 teaspoon
- Turmeric powder: 1 teaspoon
- Salt: 1.5 tablespoons (adjust to taste)
- Asafoetida (hing): 1/4 teaspoon
- Lemon juice: Juice of 1 large lemon
- Mustard oil: 1/3 cup (or use any other oil, but mustard oil adds the authentic taste)
Total Time
- Preparation Time: 30 minutes
- Total Time: 3 days (includes resting time for flavors to develop)
How to Make Green Chili Pickle (Step-by-Step Instructions)
Rinse and Dry the Chilies: Start by washing the green chilies thoroughly under cold water to remove any dirt. Place them on a clean kitchen towel and gently pat them dry. It’s important to make sure they’re completely dry, as any moisture can make the pickle spoil.
Chop the Chilies: Using a sharp knife, slice the chilies into 1-2 inch pieces. You can adjust the size based on your preference; shorter pieces make the pickle easier to spoon out. If you want to tone down the spiciness a little, slice each chili open and remove the seeds.
Dry or Sun-Dry the Spices: To bring out the natural oils and flavors, sun-dry the mustard seeds, fennel seeds, and fenugreek seeds on a tray for 1-2 days. This traditional technique is known to enhance their aroma. If sunlight is unavailable, you can lightly toast them in a dry skillet over low heat for 3-4 minutes until fragrant. Be careful not to burn them, as burnt spices can add a bitter taste to the pickle.
Coarsely Grind the Spices: Once the spices are dry and cool, coarsely grind them. You can use a mortar and pestle or a spice grinder. Aim for a rough, uneven texture rather than a fine powder, as this gives the pickle an authentic, rustic look and texture. Set the spice mix aside.
Combine the Chilies and Spice Mix: In a large mixing bowl, add the chopped green chilies. Sprinkle in the ground spices, turmeric powder, and salt, followed by a small amount of asafoetida. The asafoetida enhances the flavor and gives the pickle a hint of umami.
Add Lemon Juice: Squeeze a fresh lemon over the mixture. Lemon juice not only gives a zesty punch but also acts as a natural preservative. Mix everything thoroughly with a spoon or by tossing the bowl to ensure the spices coat each chili piece evenly.
Heat the Mustard Oil: Pour the mustard oil into a small pan and heat it until it begins to smoke. This step is crucial because it mellows the intense flavor of mustard oil, making it more suitable for pickling. Let the oil cool for about 5 minutes after reaching the smoking point, as pouring it too hot might make the spices lose their aroma.
Pour the Oil Over the Mixture: Carefully drizzle the cooled mustard oil over the chili and spice mixture in the bowl. Using a clean spoon, toss the chilies so they are well-coated in oil. The oil not only enhances the flavor but also preserves the pickle, allowing it to last longer without refrigeration.
Transfer to a Sterilized Jar: Spoon the chili mixture into a sterilized glass jar with a tight-fitting lid. Press down gently with a spoon to compact the chilies and reduce any air pockets. Ensure the chilies are well submerged in oil, adding a little more if needed to cover them. This helps keep them from drying out and preserves freshness.
Sun the Pickle for 2-3 Days: Place the jar in a sunny spot for 2-3 days. Sunlight allows the flavors to meld and intensify, creating the classic tangy taste of traditional Indian pickles. Shake the jar once each day to redistribute the spices and oil.
Taste and Texture
The green chili pickle is spicy, tangy, and slightly bitter, with a hint of warmth from mustard oil. The chilies remain slightly crunchy, and the spices add depth, making each bite a burst of flavors.
Health Benefits
Green chili pickle isn’t just tasty; it also offers some health benefits:
Rich in Vitamin C: Green chilies are high in Vitamin C, which supports immunity.
Boosts Digestion: Mustard seeds and fenugreek seeds aid in digestion.
Anti-inflammatory: Fenugreek and asafoetida have anti-inflammatory properties.
Low in Calories: Pickles are low in calories and can add flavor to meals without adding extra calories.
Nutrition Information (Per Serving)
- Calories: 25 per tablespoon
- Protein: 0.5g
- Fat: 1g
- Carbohydrates: 1.5g
- Fiber: 0.3g
(This recipe yields approximately 300 grams of pickle.)
Expert Tips for Perfecting the Recipe
Ensure Dry Ingredients: Make sure everything, especially the chilies and the jar, is completely dry to prevent spoilage.
Use Fresh Spices: Fresh spices enhance the flavor. Always grind spices just before making the pickle.
Don’t Skip Heating the Oil: Heating mustard oil until smoking removes bitterness and brings out the traditional flavor.
Sunlight Storage: Sun exposure for a few days enhances flavors and improves shelf life.
Variations
Garlic Addition: Add a few cloves of garlic to give the pickle an extra kick.
Mixed Chili Pickle: Combine green chilies with other mild chilies for a unique taste.
Omit Mustard Oil: If you’re not a fan of mustard oil, try peanut or sunflower oil as a substitute.
Add Vinegar: For extra preservation, add a tablespoon of vinegar for a tangier taste.
Final Thoughts
Green chili pickle is a perfect way to add spice and tang to any meal. This easy recipe preserves the natural taste of chilies with the richness of Indian spices. Whether enjoyed with traditional Indian meals or as a condiment for snacks, this pickle is a fantastic addition to your homemade condiments. With simple ingredients and a little patience, you can enjoy this pickle for months!
Enjoy your homemade green chili pickle, and don’t hesitate to adjust the spices to suit your taste. This traditional recipe brings both flavor and health benefits to your table, and it’s a wonderful addition to any pantry.
How long does green chili pickle last?
Green chili pickle can last up to 6 months if stored in an airtight, sterilized jar in a cool, dry place. Ensure that the chilies remain submerged in oil to extend shelf life.
Can different types of chilies be used for this recipe?
Yes, various types of green chilies can be used, but it’s best to choose milder chilies for a balanced flavor. Spicier chilies can also work if a hotter pickle is desired.
Is it necessary to use mustard oil for this pickle?
Mustard oil provides a traditional flavor, but if unavailable, other oils like sunflower or peanut oil can be used. However, the taste may vary slightly.
Why is it important to dry the chilies completely before pickling?
Drying the chilies prevents moisture from entering the pickle, reducing the risk of spoilage and extending the shelf life of the pickle.
Can green chili pickle be made without sunlight?
Yes, while sunlight helps enhance flavor, the pickle can still be made without it. Simply store the jar in a warm spot, and let the flavors develop over a few days.
How spicy is green chili pickle?
The spiciness depends on the type of chilies used. Milder green chilies provide a less intense heat, while spicier varieties will create a hotter pickle.
What dishes pair well with green chili pickle?
Green chili pickle pairs well with rice, dal, curries, roti, and parathas. It can also be used as a condiment with snacks and other side dishes.