Step by step preparation with pictures and video of Homemade instant Green Chilli Pickle . This tangy and spicy green chilli pickle with mustard seeds or hari mirch ka achaar is a north Indian style pickle recipe and very quick and easy to prepare ready in under 15 minutes.
What is Pickle or Achaar
A popular condiment or side dish in Indian cuisine. India is famous for different types of pickles. The most common pickles we consume are raw mango pickle, amla pickle, green chillies pickle, lemon pickle, mixed vegetable pickle, garlic pickle, ginger pickle, etc. Pickles may be spicy, sour, sweet and tangy in taste and best served with meals as a side dish to enhance the flavour and spiciness of the food.
Other Healthy Pickle Recipes You Would Like to Try
For making pickles first we sun-dried the vegetables and then mixed them with salt and spices to procure them for a long time. Telangana and Andhra Pradesh states are famous for their spicy pickles. But in this recipe of green chilli pickle we need very less oil that’s put it in a healthy category.
Instant Green Chilli Pickle-Main Ingredients
The main ingredients used in this quick green chilli pickle are small red mustard seeds, fennel seeds, turmeric, salt, heeng, a very little oil and of course thin and long hot green chillies. you can also totally skip the oil if you want and add lemon juice instead.
The green chillies used in this pickle recipe are long and thin ones called Serrano chillies. These type of chillies are very spicy and best for this pickle recipe.
Keep your hari mirch ka achar in the sun light for 1-2 days or at the kitchen counter for at least 3-4 days and then consume. The resting time make the chilli pickle more flavourful and aromatic.
How to Store Homemade Green Chilli Pickle with Mustard
After mixing all the spices with green chillies we should transfer them into a clean and sterilized glass jar and cover it tightly. Keep this instant hari mirch ka achar at room temperature. This healthy pickle stay best for up to 5-6 months if stored properly.
Health Benefits of Green Chilli Pickle (Hari Mirch Ka Achar)
Green chillies or hari mirch has many varieties. They may be thin, medium thick or very thick and also mild, spicy and hot in nature. There is also many health benefits when you consume this best green chilli pickle daily but in moderation.
- They are very helpful in lowering down the heat of the body by stimulating the cooling centre of the hypothalamus in the brain.
- Green chillies are a good source of vitamin C that is good for digestion and keeps your skin clean and healthy.
- Also contains natural iron and so this is a great way to improve the taste and iron content in your body.
- They are good for improving immunity and combat the problem of cold and sinus.
- Green chilli is also good for shredding fat from the body.
Preparation of most pickles require a high amount of oil and salt that is not good for health but this green chilli pickle has low salt and an almost negligible amount of oil. So, try out this healthy and easy green chilli pickle recipe to enhance the flavour of your meal. you can also try my other recipes of side dish or condiments. Amla pickle, Coriander mint chutney, Coconut peanut chutney.
Instant Green Chilli Pickle-Step by Step Preparation
1. Wash green chilis. Remove the stems and let them dry out completely. Once they dried out, slit them into two pieces.
2. Now in a grinder jar transfer red mustard seeds, fennel seeds and grind them into a coarse powder.
3. Transfer this powder to a plate, add salt and turmeric powder and mix. After that, heat a little mustard oil on a low flame, add a pinch of heeng and switch off the gas.
4. Now add this oil mixture to the ground spices, add spilt chillies and mix nicely so that spice coats the chillis well.
5. Transfer them to a clean and dry glass jar. To make it more flavourful keep it in the sunlight for a day or two or you can leave it on the kitchen counter for 3-4 days before consuming.
6. Serve it with plain or stuffed paratha or any meals to make them flavourful and tasty.
Serving Suggestions
Serve this quick green chilli pickle with main meals to make them more flavourful or with plain or stuffed paratha and curd. It can also be served with rice dishes as well.
Tips and Tricks
- Choose fresh, green thin and hot green chillies. If you do not want hot chillies then choose medium-hot ones according to your taste.
- Chillies should be completely dried before preparing the pickle.
- You can also completely skip the use of oil in the pickle and use lemon juice instead.
- After preparing put the pickle place the jar in the sunlight for 1 or 2 days this helps in increasing the shelf life as well as the flavour of the pickle.
- To keep the pickle from gone bad always use a dry spoon when taking it out from the jar.
- It stays good for months even at the kitchen counter, with no need for refrigeration.
Recipe Card for Instant Green Chilli Pickle Recipe
Instant Green Chilli Pickle | Hari Mirch Ka Achar
Ingredients
- 100 gm small and thin green chillis (wash and dried)
- 1 tbsp small mustard seeds
- 1 tbsp fennel seeds (saunf)
- ¾ tsp salt
- ½ tsp turmeric powder
- 1 tsp oil
- 1 Pinch heeng
Instructions
- Wash green chilis. Remove the stems and let them dry out completely.
- Once they dried out, slit them into two pieces.
- Now in a grinder jar transfer red mustard seeds, fennel seeds and grind them into a coarse powder. Transfer this powder to a plate, add salt and turmeric powder and mix.
- After that, heat a little mustard oil on a low flame, add a pinch of heeng and switch off the gas.
- Now add this oil mixture to the ground spices, add spilt chillies and mix nicely so that spice coats the chillis well.
- Transfer them to a cleaned and dried jar. To make it more flavourful keep it in the sunlight for a day or two or you can leave it on the kitchen counter for 3-4 days before consuming.
- Serve it with plain or stuffed parantha or any meals to make them flavourful and tasty.
Video
Notes
2. Chillies should be completely dried before preparing the pickle.
3. After preparing put the pickle place the jar in the sunlight for 1 or 2 days this helps in increasing the shelf life as well as the flavour of the pickle.
4. To keep the pickle from gone bad always use a dry spoon when taking it out from the jar.
5. It stays good for months even at the kitchen counter, with no need for refrig
Latest Video
So, now you know how to make green chilli pickle with mustard at home. Try this instant green chilli pickle recipe and let me know about your outcomes in the comments section below or tag #healthicallykitchen on instagram. If you like this recipe, don’t forget to share it with your friends and family give us a star rating.
