Hari Mirchi Achaar Recipe: Make Green Chilli Pickle In 10 Mins Without Sun-Drying Or Vinegar | Lifestyle News

Last Updated:July 01, 2025, 10:31 IST

Hari Mirchi Achaar Recipe: This quick green chilli pickle recipe needs no sun or vinegar and is ready in just 10 minutes, using simple desi spices for a burst of flavour

Hari Mirchi Achaar Recipe: Imagine having a hot roti on your plate with a side of spicy, tangy green chilli pickle—mouth-watering, isn’t it? These days, people scroll through Instagram reels and YouTube Shorts looking for quick, easy recipes that bring something new to the table.

Now, what if you came across a green chilli pickle recipe that doesn’t require sun-drying or vinegar and is ready to eat in just 10 minutes? Sounds exciting and delicious, right?

You might wonder whether a pickle without vinegar or sun exposure would last. The answer is yes – if prepared correctly using clean utensils and fresh oil, this pickle stays good for days, and its flavour is simply unbeatable. So, let’s dive into this quick and tasty desi pickle recipe.

Ingredients For Green Chilli Pickle

• 400 grams green chillies (choose medium spice or as per taste)
• 1 cup mustard oil
• 1 tbsp fennel seeds
• ¼ tsp fenugreek seeds
• A few black peppercorns
• 1 tsp turmeric powder
• 2 tsp Kashmiri red chilli powder
• 2 tsp dry mango powder
• A pinch of carom seeds (ajwain) and black cumin (kalonji)
• Salt to taste

Recipe

1. Wash and dry the chillies thoroughly. Remove the stalks and cut them either lengthwise or into small pieces. You can use scissors to avoid the chilli juice sticking to your hands.
2. In a pan, lightly roast fennel, fenugreek, and black pepper until fragrant, do not over-roast. Turn off the heat and let them cool slightly.
3. Transfer the cooled spices to a mixer and grind them coarsely. Avoid making it too fine to maintain texture in the pickle.
4. In the same pan, heat mustard oil until it begins to smoke. Switch off the flame and let it cool down to lukewarm.
5. In a large mixing bowl, combine the ground spices, turmeric, red chilli powder, dry mango powder, carom seeds, and black cumin. Pour in the lukewarm oil and mix well.
6. Now, add the chopped chillies and salt. Mix everything thoroughly with a spoon or clean hand.

Storage Tips

• Store the pickle in a clean, dry glass jar.
• To preserve it for longer, pour some cooled mustard oil over the top to ensure the chillies are fully submerged.
• Refrigerate to extend shelf life and maintain taste.
• For an extra punch of flavour, you may sun it for 3–4 days.

This green chilli pickle is not only a burst of spice and flavour but also packed with health benefits. Ingredients like fenugreek, fennel, and black pepper aid digestion, while mustard oil adds a traditional desi twist. Perfect alongside roti or paratha, this pickle is sure to win hearts at your table.

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