green chilly pickle

Green Chilly Pickle/Green Chilly Pickle in Mustard recipe

Green Chilli Pickle With Red Mustard Seeds | Hari Mirch ka Rai Wala Achar

Green chilly pickle is yet another amazing recipe prepared with red mustard seeds. Posting another pickle recipe for you all. Making pickles have always been a easy, so is with making green chilly pickle using red mustard seeds which imparts a major flavor, aroma and taste. My family loved this pickle so much that they often have it in meals.

When you eat pickle with any meal then it increases the sensitivity of our taste buds and many of us like spicy Green Chilly Pickle. This green chilly pickle goes very well with simple and delicious Indian meals like rice-dal, paranthas, chapatti and so on. Try making this fiery combination of green chilies and spices as a side accompaniment, with this easy recipe. Enjoy!

Directions

Getting ready:

1. Rinse the chilies thoroughly with water and pat dry them. Cut off the stalk and slit half quantity of chilies from between keeping them join at one end.

green chilly pickle

2. Chop other half quantity of chilies into small chunks with the help of a scissor. Place them in another bowl.

green chilly pickleMaking:

3. Heat a pan to roast the whole spices. When the pan is sufficiently hot then place cumin seeds, fennel seeds, red mustard seeds and fenugreek seeds into it. Roast the spices until they become fragrant. Turn off the flame.

green chilly pickle

4. Let the roasted spices cool down for a while. After that, take them in a mixture jar and grind to make fine powder. Transfer it to a bowl.

green chilly pickle

5. Heat some oil in a pan until it starts to fume. Turn off the flame. Place the pan on wire rack. Allow it to cool down for a while.

green chilly pickle

6. For preparing chopped green chilly pickle, take the chopped chilies and add the roasted ground spices into it followed by turmeric powder and 1 tsp salt.

green chilly pickle

7. Add asafoetida into the slightly warm oil. Mix it well. Pour 3 tsp of oil into the chopped green chilly mixture along with garam masala and vinegar.

green chilly pickle

8. Mix everything really well until each piece of chilly gets nicely coated with the spices. Tangy and spicy chopped green chilly pickle is now ready. Keep it aside.

green chilly pickle

9. For stuffed green chilly pickle, mix remaining amount of turmeric powder into the ground spices along with salt and garam masala. Mix everything really well. Further add vinegar and some asafoetida mixed oil into the spice mixture. Mix it well together and prepare a stuffing of it. Don’t add too much of oil.green chilly pickle

10. Now stuff the chilies. For that, take the slit chilies and open from the cut end. Fill the stuffing into it and press the stuffing gently with your fingers. Place the stuffed green chilly on a plate. Similarly, stuff the remaining slit green chilies. Delicious and mouth drooling green chilly pickle is now ready.

green chilly pickleServing:

11. Serve this tangy-spicy and finger-licking green chilly pickle as a side assortment with parantha or any meal. This pickle can be consumed anytime but it will taste more delectable after 3 days when chilies will absorb all the spices. Sterilize a glass or plastic container and store this green chilly pickle into it. You can consume this pickle for about 1 month.

green chilly pickleSuggestions

To increase the shelf life of the pickle, immerse it into the oil completely or you can also add 2-3 tsp of vinegar into it. You can even mix acetic acid in the mustard oil and add it to the pickle.

Green Chilly Pickle in Mustard recipe Green Chilly Pickle/Green Chilly Pickle in Mustard recipe
Author: 
Recipe type: Pickle Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green chilies (for pickle) - 250 grams
  • Red mustard seeds - 2 tbsp
  • Salt -1 tbsp
  • Cumin seeds) - 1 tsp
  • Fenugreek seeds - 1 tsp
  • Asafoetida) - less than ¼ tsp
  • Turmeric powder - 1 tsp
  • Garam masala - ½ tsp
  • Lemon - 2 (2 tbsp juice)
  • Oil - 2 tbsp
Instructions
  1. Rinse the chilies thoroughly with water and pat dry them. Cut off the stalk and slit half quantity of chilies from between keeping them join at one end.
  2. Chop other half quantity of chilies into small chunks with the help of a scissor.
  3. Heat a pan to roast the whole spices. When the pan is sufficiently hot then place cumin seeds, fennel seeds, red mustard seeds and fenugreek seeds into it. Roast the spices until they become fragrant. Turn off the flame.
  4. Let the roasted spices cool down for a while. After that, take them in a mixture jar and grind to make fine powder. Transfer it to a bowl.
  5. Heat some oil in a pan until it starts to fume. Turn off the flame. Place the pan on wire rack. Allow it to cool down for a while.
  6. For preparing chopped green chilly pickle, take the chopped chilies and add the roasted ground spices into it followed by turmeric powder and 1 tsp salt.
  7. Add asafoetida into the slightly warm oil. Mix it well. Pour 3 tsp of oil into the chopped green chilly mixture along with garam masala and vinegar.
  8. Mix everything really well until each piece of chilly gets nicely coated with the spices. Tangy and spicy chopped green chilly pickle is now ready. Keep it aside.
  9. For stuffed green chilly pickle, mix remaining amount of turmeric powder into the ground spices along with salt and garam masala. Mix everything really well. Further add vinegar and some asafoetida mixed oil into the spice mixture. Mix it well together and prepare a stuffing of it. Don’t add too much of oil.
  10. Take the slit chilies and open from the cut end. Fill the stuffing into it and press the stuffing with fingers. Place the stuffed green chilly on a plate. Delicious and mouth drooling green chilly pickle is now ready.
  11. Serve this tangy-spicy and finger-licking green chilly pickle as a side assortment with parantha or any meal.

 

14 thoughts on “Green Chilly Pickle/Green Chilly Pickle in Mustard recipe”

  1. Mam, thanks for sharing this easy and delicious recipe of pickle with us. Can I use moti hari mirch for making hari mirch ka achar?

  2. Nisha mam, I made hari mirch ka achar by following your recipe but after 2 days it has started decaying. What to do and what is the shelf life of green chilly pickle?

    1. Sterilize the container before storing the pickle in it. Use clean and dry spoon for taking out pickle. It will keep good for long period.

  3. I enjoy having pickle in my every meal and chilly pickle is my favorite. Can you please tell me that can I fry the hari mirch along with the masala for making hari mirch ka achar?

  4. Nice recipe mam. So simple way to make make mirch ka achar. I prepared sarson hari mirch ka achar yesterday but it became too salty because of which no one is eating it. Can you please suggest something to correct it?

  5. I made hari mirch ka achar 2 days back and now it is tastes bitter. It was tasting bitter the day I made it but now it has turned more bitter.

  6. Hi mam! How are you? Thanks for sharing easy and simple recipes with us. Can I add more spices to it to make this instant green chilly pickle?

  7. Hi, nisha mam! How are you? Thanks a lot for sharing instant pickle recipes with us. Can I add raw mango chunks to make green chilly pickle tangy?

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