instant green chilli pickle

Instant Green Chilli Pickle | Hari Mirch ka Achaar

This is a quick and tasty pickle made with green chillies that are easily available. Do try it.

Course Pickle | Side
Cuisine North Indian
Prep Time 10 minutes
Total Time 10 minutes
Author Rachna Parmar


  • 100 gm. green chillies chopped
  • 50 gm. mustard seeds
  • 1 tbsp. salt
  • 1 tbsp. black salt
  • 1 tsp. turmeric powder
  • Juice of 2-3 lemons
  • 1 tbsp. red chilly powder
  • 4 tbsp. oil preferably mustard oil


  1. Wash and dry the chillies.

  2. Chop them into bite-sized pieces and keep aside.

  3. In a bowl, mix the salt, turmeric powder, chilly powder and crushed mustard seeds along with lemon juice.

  4. Add this to the chillies.

  5. Heat the oil (if using mustard oil). Let it smoke and then add to the chillies-spice mix.

  6. Let it cool down completely.

  7. Now take a sterilized glass bottle and fill the chillies with the spice mix in it.

  8. You can keep it in the sun for 2 days or in a warm place.

  9. You can start eating the pickle after 2 days.

  10. It tastes quite good within a couple of days when the mustard has matured and lent a tart taste to the chillies.

Recipe Notes

Use the thin green chillies preferably the mild or medium spicy ones.

You can use any vegetable oil but mustard oil adds more flavour.

The chilly gets mellowed in taste as the pickling happens.

Have it as a side to your parathas or meals.

Adjust the quantity of salt as per your taste.

You can skip the chilly powder if you like.