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Instant Hari Mirch Ka Achar Recipe | Green Chili Pickle Recipe

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Hari Mirch ka Achar or Instant Green Chili Pickle is love. Made with fresh green chilies instantly makes them a great addition to the meal.

I have memories of my father eating raw chili daily with his food and I used to wonder as a child how he managed to do it.

A close-up shot of vibrant green chilli pickle showcasing its spicy and tangy texture

Today I want to start the same habit but find it difficult to eat raw chili. Instant green chili pickle makes a close alternative. It makes me feel close to my dad.

Fresh green chillies, mustard seeds, and spices arranged on a wooden board, ready to make the pickle

Oh, how I miss you, papa! There would never be enough words.

A spoonful of homemade green chilli pickle, highlighting its colorful and appetizing appearance

After using some recipes online and some of my instincts developed over all these years, I came up with this recipe. When I make sometimes I use the proportion given in the recipe, else I have even mixed leftover spice powder from red chili pickle. Both work well, whichever you prefer, you can use.

Perfect with food, easy to make, and enjoy the quick tang.

A plate filled with raw chillies and the spices to make hari mirch ka achar

How to Make Instant Hari Mirch Ka Achar at Home?

A close-up shot of vibrant green chilli pickle showcasing its spicy and tangy texture
Print Recipe

Instant Hari Mirch ka Acha

Hari Mirch ka Achar or Instant Green Chili Pickle is love. Made with fresh green chilies instantly makes them a great addition to the meal.
Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes
Course: Pickle
Cuisine: Indian
Keyword: Quick & Easy
Servings: 100 gram

Ingredients

  • 100 gram fresh green chili
  • 10 gram salt
  • ¼ tsp turmeric powder haldi
  • 2 tbsp split mustard seeds rai ki dal
  • ½ tbsp fennel seeds saunf, coarsely crushed
  • 1½ tbsp fresh lemon juice
  • ¼ tsp asafetida hing
  • 2 tbsp mustard oil

Instructions

  • Wash the green chilies ,discard the stems and wipe them well with a napkin. Slit from the center and make it into 2 pieces. Or you can just chop into big pieces.
  • Add salt and turmeric to the sliced chilies. Set aside. In the meanwhile, heat mustard oil to smoking point. Allow it to cool slightly and then add rai ki dal. Let it cool to room temperature.
  • Mix all ingredients together, stir well and store in a glass jar. Pickle can be used immediately. Store in refrigerator if you plan to use for few days. Stays fresh for 7-10 days.