Mirch Ka Achar
Hari Mirch ka Achar with step-by-step photo and video recipe.
I always thought making pickles at home is a big deal and not a task that I can ever do myself.
When I started living on my own while I was working, I got my supplies of pickles from home. My Mom makes amazing pickles and all her recipes are fail proof.
After I got married my Mom always couriered me the pickles she makes. I thought of giving it a try myself. My Mom motivated me and assured me that it’s the simplest of things you will ever make, all you need to do is mixing. And guess what, she was right.
Making pickle or achar at home isn’t difficult or tedious as we may think it is. Pickling is an art which is done in various ways and India is known as the picking nation.
Hari Mirch ka Achar is my favorite with garma garam paratha and chai. I love the freshly made pickles and hence I prepare in small quantities which lasts for a month or two.
This is the easiest and Instant Green Chilli Pickle Recipe.
We get overwhelmed at the thought of making pickle at home. To be honest, it’s the simplest of all. Only a few ingredients are required to make mirch ka achar at home.
Indian food or meals are incomplete with some portion of achaar in it. There are so many varieties of pickles that are prepared in every region of India.
The most common pickles that I know of are aam ka achar, <strong>nimbu ka achaar , lonji, hari mirch ka achar, lal mirch ka achar, garlic pickle. The list is endless.
Serve this Mirchi ka achar with dal chawal and you are sorted for a delicious and healthy weekday dinner.
This green chilli pickle is –
1. Easiest & Simplest to make
2. Require Very Few Ingredients of make
4. Instant pickle
More pickle recipes –
Instant Mango Pickle
Gajar-Mirch ka Achar
Amla (Gooseberry) Pickle
Video Recipe –
How to prepare for Hari Mirch ka Achar –
Wash, dry and cut green chillies into small round pieces. Keep all the spices ready as suggested.
Which type of chilli is used for mirch ka achar?
There are various types of chillies that can be used for pickling. For this recipe I have used the most common type of green chillies that are available easily all-round the year.
I have used, thin, large and light green chillies which are mildly spicy, for this recipe.
Though if you can the handle the spice level, you can also use chillies which are spicier.
How to make Hari Mirch Ka Achar at home –
In a pan, dry roast the panchforan spice till golden brown. Transfer to a mixer jar. Let it cool and grind coarsely.
Heat mustard oil till smoking point. Switch off the flame and let it cool down a bi but not completely. Once done add asafoetida.
In a mixing bowl, add green chillies, salt, turmeric powder, vinegar, roasted and grounded panchforan. Pour hot oil over it.
Mix everything well. The pickle is ready to serve.
Can it get any easier? No, right?
Things to keep in mind to make Instant Mango Pickle –
1. Wash and dry the chillies properly. Make sure there is no moisture or water content.
2. While transferring the pickle into the jar, make sure the jar is properly dried. Else there are chances of pickle to get fungus due to moisture.
3. The mixing bowl should be completely dry as well.
4. Dry roast the spice on a low flame till golden brown to get the good flavour.
5. The spices used should be fresh.
6. Add salt in adequate quantity, it acts as a preservative.
7. Vinegar in this recipe, not only adds the flavour but also acts a preservative too.
8. You can use lime juice in place of vinegar.
9. Make sure to smoke the oil and let it cool down a bit before adding asafoetida to it.
10. Use good quality of asafetida for better taste. The taste of hing or asafetida is primary in this recipe. Do not skip it.
11. Store in an air tight container in a dry and cool place. I prefer to store in a refrigerator.
12. If you are making in large quantity add more oil, so that the chillies are all covered, this will help in preserving chilli pickle for a longer time.
Step by Step Recipe of Instant Green Chilli Pickle –
1. In a pan dry roast panchforan (nigella seeds, fennel seeds, mustard seeds, fenugreek seeds & cumin seeds) till golden brown.
2. Roast on a low flame till done.
3. Transfer to a mixer jar, let it cool.
4. Grind coarsely, set aside.
5. Heat mustard oil till smoking hot, let it cool a bit but not completely.
6. Add asafoetida in oil (make sure its not burnt). The temperature of the oil shouldn’t be too hot or too cold.
7. Wash and dry the chillies. Cut into half inch pieces.
8. In a mixing bowl, add chillies, salt, turmeric powder, vinegar, roasted and grounded panchforan.
9. Add oil over the chilli and spices.
10. Give everything a good mix.
11. Let it cool down at room temperature.
12. Transfer to an air tight container.
13. It is ready to be served. If you like, you can wait for 2-3 days for pickle to mature. Keep it in a room temperature.
14. Refrigerate to retain the freshness for a longer time.
How to serve Chilli Pickle –
Chilli pickle makes for the best accompaniment with ajwain or plain paratha. Serve it along with dal , chawal and salad to make a light, quick and delicious dinner meal.
It also goes well with masala thepla as well, especially during road trips or train journeys.
If you try this recipe please let me know your feedback in the comment section below. Also do share with us the pictures on Social Media Channels – Instagram, Facebook, Twitter
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Mirch ka Achar
- 2 Tbsp Panchforan (Nigella, Fennel, Mustard, Fenugreek & Cumin)
- 1/4th Cup Mustard Oil
- 250 gms Green Chilli
- 1 Tsp Turmeric Powder
- Salt to taste
- 1 Tbsp Vinegar
- 1 Tsp Asafoetida
- In a pan dry roast panchforan (nigella seeds, fennel seeds, mustard seeds, fenugreek seeds & cumin seeds) till golden brown.
- Roast on a low flame till done.
- Transfer to a mixer jar, let it cool.
- Grind coarsely, set aside.
- Heat mustard oil till smoking hot, let it cool a bit but not completely.
- Add asafoetida in oil (make sure its not burnt). The temperature of the oil shouldn’t be too hot or too cold.
- In a mixing bowl, add chillies, salt, turmeric powder, vinegar, roasted and grounded panchforan.
- Add oil over the chilli and spices.
- Give everything a good mix.
- Let it cool down at room temperature.
- Transfer to an air tight container.
- It is ready to be served. If you like, you can wait for 2-3 days for pickle to mature. Keep it in a room temperature.
- Refrigerate to retain the freshness for a longer time.
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