green chilli pickle recipe with mustard | hari mirch ka achaar recipe |Cooking With Amanda

green chilli pickle recipe – posting a pickle recipe after a long time. after all summers are meant for pickling and making a host of other goodies.

making this green chilli pickle is very easy. use less hot or medium hot green chilies to make the pickle. i have use an indian variety of green chilies which were medium hot. after pickling and maturing the heat does tone down a bit.

the pickle has ground mustard seeds, turmeric and lemon juice which imparts a major flavor, aroma and taste, not to forget the presence of green chillies too. in fact this pickle was so much liked by my parents, that they took half of it with them. this recipe was shared by my friend.

the green chili pickle goes very well as a condiment with simple indian meals like dal-rice, curd-rice, veg pulao and even with roti-sabzi. i used to even have them with pakoras. they also go well with stuffed parathas or plain parathas.

the pickling process requires sunlight. i made this pickle in winters and it was days of dullness and shade here with no sunlight. so i just kept for extra days out in the balcony. so if you do not get good sunlight, then too you can make this green chilli pickle. if you get an intense sunlight, then just reduce the number of days required for the pickling process.

lets start step by step hari mirch or green chilli pickle recipe:

1. rinse and wipe dry the green chilies very well. there should be no trace of moisture in them. you can also let them dry on their own. remove the crowns and just chop the green chilies in 1 inch pieces.

2. in a dry grinder of coffee grinder, powder the mustard seeds to a semi fine consistency. here i used yellow mustard seeds. but you can also use black mustard seeds.

3. in a clean glass jar, add the green chilies, mustard seeds and salt.

4. cover the jar and mix by shaking the jar. you can also use a clean non reactive spoon to mix. cover the jar with its lid tightly and keep in the sun for 2 to 3 days. if the sunlight and heat is very intense, then just 1 to 2 days is fine. if you don't have sun and its cloudy all the time, then just keep outside. in the evening, remove the jar from out and keep in a dry place in your kitchen. i kept for 3 days since the sun was playing hide and seek. every day with a clean wooden spoon or non reactive sppon mix the contents of the jar or just shake the jar.

5. the pickle after 3 days.

6. now the next step need to be done on the 2nd or 3rd day. extract lemon juice and keep aside.

7. pour the lemon juice in the pickle.

8. add turmeric powder.

9. with a clean non reactive spoon, mix everything very well. close the jar and again keep in the sun for 1 to 2 days.

10. the green chili pickle after 2 days. you see the color has changed. remember to shake the jar everyday.

11. now heat mustard oil till its smoking point. let the mustard oil cool for about 15 mins. it can be slightly hot or warm. you can use any other oil like sunflower or peanut oil. if using these oils, then just heat them till they are hot. you don't need to heat them till their smoking point. heating mustard oil till its smoking point reduces much of its pungency.

12. pour the mustard oil in the pickle jar.

13. this is how the green chili pickle looks after adding the mustard oil. now just keep the pickle at room temperature for 4 to 5 days to mature. you can even keep the pickle for 2 to 3 days at room temperature and then in the fridge. since it was during the winters, i had made the pickle, i kept the jar out. once we started serving the pickle, then i kept the jar in the fridge. the green chilies and tenderized by now and get softened.

14. the pickle after 5 days. serve green chili pickle as side condiment with a simple indian meal like dal-rice or curd-rice. the pickle can also be served with aloo paratha, gobi paratha mooli paratha, or even plain parathas or chapatis.

if you are looking for more pickle recipes then do check punjabi mango pickle, bitter gourd pickle recipe and punjabi sweet and sour mango pickle.

hari mirch or green chilli pickle recipe below:

green chilli pickle recipe | hari mirch ka achaar recipe

Author: dassana

Recipe type: side

Cuisine: indian, maharashtrian

1.5 to 2 cups chopped green chilies
6 tbsp mustard seeds, yellow or black or spilt mustard seeds/methi dal
3 tbsp salt
2 tsp turmeric powder/haldi
1 cup oil
5 to 6 lemons – yields ½ cup lemon juice

rinse and wipe dry the green chilies very well. there should be no trace of moisture in them. you can also let them dry on their own. remove the crowns and chop the green chilies in 1 inch pieces.
in a dry grinder or coffee grinder, powder the mustard seeds semi fine. here i used yellow mustard seeds. but you can also use black mustard seeds.
in a clean glass jar, add the green chilies, mustard seeds and salt.
mix by shaking the jar or use a clean spoon to mix the contents of the jar. cover the jar with its lid tightly and keep in the sun for 2 to 3 days. if the sunlight and heat is very intense, then just 1 to 2 days is fine. if you don't have sun and its cloudy all the time, then just keep outside. in the evening, remove the jar from out and keep in a dry place in your kitchen. i kept for 3 days since the sun was playing hide and seek.
after 2 to 3 days, add lemon juice and turmeric powder to the pickle..
with a clean non reactive spoon, mix everything very well. close the jar and again keep in the sun for 1 to 2 days.
proceed with the next step after 1 or 2 days.
heat mustard oil till its smoking point. let the mustard oil cool till it becomes warm or is slightly hot.. about 15 mins. you can use any other oil like sunflower or peanut oil. if using these oils, then just heat them till they are hot. you don't need to heat them till their smoking point.
pour the mustard oil in the pickle jar.
cover the jar with its lid and keep the pickle at room temperature for 4 to 5 days for the pickling process to happen.
you can even keep the pickle for 2 to 3 days at room temperature and then in the fridge. since it was during the winters, i had made the pickle, i kept the jar out for all 5 days. once we started serving the pickle, then i kept the jar in the fridge.
serve green chili pickle as side condiment with a simple indian meal like dal-rice or curd-rice. the pickle can also be served with aloo paratha, gobi paratha, mooli paratha or even plain parathas or chapatis.