on Feb 12, 2024, Updated Mar 13, 2024 You can make more pickle recipes at home: Kerala Style Instant Mango Pickle, Gajar Gobhi Shalgam Achar, and Starfruit Pickle. My Nani’s house had an almira dedicated to pickles. In that almira, there were large ceramic jars (barni) full of at least 10-12 different kinds of pickles. The popular ones included mango, lime, chili, and some exotic ones like jackfruit, garlic, starfruit, etc. I never cared to learn how to make pickles because my mom always made them for me. But when I started to blog, I also wanted to document her amazing recipes. So, a few years back, I asked her to make the pickles when I was there. Here is her world-famous green chili pickle recipe.
About Green Chilli Pickle
This Green Chilli Pickle (Hari Mirch Ka Achar) is a North Indian-style pickle made using fresh green chilies and spices. It pairs well with Indian food like dal rice or paratha. This chilli pickle can be stored for up to a year at room temperature in a cool and dry place. Each house has a different recipe for making chili pickles. In this post, I am sharing my mom’s recipe, which she has been making for years.
Variations
Add chopped raw mango or lime cubes to this pickle to make a different variation. Mustard Oil – Traditional North Indian style pickles are made in mustard oil but you can use olive oil, sunflower oil, sesame oil, or peanut oil. Spices – I have used brown mustard seeds, salt, and turmeric powder in this recipe. Freshly squeezed lime juice adds a nice tang to the recipe and helps preserve it. Grind ½ cup brown mustard seeds in a grinder to make a coarse powder.
ground mustard seeds ¼ cup salt 2 teaspoon turmeric powder ½ cup mustard oil
Leave the pickle in the jar for 2-3 days so that the excess moisture evaporates. Add garlic cloves, chopped ginger, or fresh turmeric to this pickle. Wear gloves if your hands burn while handling chilies.
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