Hari Mirch Ka Achar – Spicy & Tangy Homemade Pickle

Hari Mirch ka Achar is a spicy, tangy Indian pickle made with fresh green chillies, mustard oil, and simple spices. This homemade version is easy to make, uses everyday ingredients, and adds a burst of flavour to any meal. Whether paired with roti or paratha. Or rice, this pickle is perfect for spicing up your lunch and dinner. It’s naturally vegan and gluten-free too.

About Hari Mirch ka Achar

Hari Mirch means green chilli, but it’s a singular word that is pronounced. The pickle needs a lot of green chillies to make a pickle. They are the common spicing ingredients used in Indian home cooking for heat and tempering. But its role is not over here; they are also used to make a delicious pickle that adds extra tang to your meals.

In this green chilli pickle, the main ingredient is fresh green chillies. Wash and pat them dry, or you can dry them in the sunlight. Along with this, we create a mixture to fill them with crushed mustard seeds, coriander powder, turmeric powder, and salt. Now, cut the dry chillies in half and fill them with the mixture, then cook them in the oil until they absorb all the ingredients.

This traditional hari mirch ka achar recipe’s making way credit goes to my mother. I don’t like a pinch of chillies in my food, but my other family members like a little spicy food, especially my little sister and mother. So my mother makes this achar to spice up their meals. I can always find this achar in my kitchen. I learnt this recipe from her, which is so simple and quick to prepare. This achar is perfect to accompany your everyday meals.

I saw the achar mostly prepared with a lot of oil and spices. But it’s opposite here, you need only basic spices and minimal oil to make a delicious yet incredible hari mirch ka achar.

How to make hari mirch ka achar

1. Take 250 g fresh small green chillies and wash them in clean water. Now let them pat dry with a muslin cloth, or you can dry them in the sunlight for a few minutes completely. There should be no moisture left in them.

2. In a mixing bowl or plate, add 2 tsp crushed mustard seeds, 1 tsp coriander powder, 1/2 tsp turmeric powder, and 1 tsp of salt.

Pov- I take mustard seeds in a blender and blend them coarsely, not smooth.

3. Mix all the ingredients well, and the mixture is ready for filling.

4. First, cut all the green chillies from the centre with a knife. After that, fill the mixture inside all the green chillies.

5. Now heat 1 tablespoon of mustard oil in a kadai or a pan on medium heat.

6. When it gets heated, add all the filled green chillies to it one by one. After adding them, turn the flame low and cook them.

7. Cook it until they absorb all the oil and are coated well with spices.

8. When the oil is completely absorbed, turn off the flame. It takes 10-12 minutes to cook. When they cool down, transfer them into a glass air-tight container.

Serving & Storage

Serve this hari mirch ak achar as a side with roti, plain paratha, aloo paratha, dal tadka and urad dal.

You can also serve them with flavorful sabzis like: aloo matar, aloo gobhi, aloo gajar.

It can also be used in wraps like this veg roll for a spicy kick.

You can store this achar in an air-tight glass jar. It stays fresh for about 2-3 weeks at room temperature. After that, you can repeat the same process to make this achar.

Pro Tips

• Use fresh and small green chillies for this hari mirch ka achar recipe.

• Before making achar, ensure that the chillies are completely dry to avoid spoilage.

• You can adjust the spice level according to your preference.

• I make this achar recipe with stems, but if you want to make it without stems, then go for it.

• Use a dry spoon every time to serve to maintain freshness.

• Use homemade crushed mustard seeds for better flavour.

FAQs