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North Indian Green Chilli Pickle

Perfect for spicy food lovers, serve with rosti.

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25 green chillies
2 tbsp mustard seeds
1 tbsp coriander seeds
1 tsp fenugreek seeds
½ tsp turmeric
2 tbsp salt
½ tsp onion powder
½ tsp garlic powder
100 ml vegetable oil or mustard oil
lemon juice
2 tbsp vinegar

Wash the green chillies, remove the stalks and dry them. Chop into bite sized pieces – 1/2″ or 3/4″ pieces. Place the chopped green chillies in a bowl.
Lightly toast the mustard seeds, coriander seeds and cumin seeds in a dry pan over medium heat for 1-2 minutes, or until they become fragrant.
Grind the seeds into coarse powder in a spice grinder, or use a mortar and pestle. Add the ground seed mixture to a small bowl. Add turmeric, garlic and onion powder and mix to combine.
Add the seasoning mixture to a small pot along with the vegetable oil, lemon juice, vinegar and salt. Gently warm on medium heat just a minute or two (do not boil), then pour the liquid over the sliced peppers.
Cover and refrigerate at least a day to allow the flavours to develop. It can be eaten right away, if desired, but is best after 3-4 days or even a week. The pickle stays nice and crisp.

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Thie perfect accompaniment to any Indian meals this spicy and tangy green Chilli Pickle or Hari Mirch ka Achar is a delicious North Indian style pickle recipe, where fresh green chilies are pickled with mustard seeds and lemon juice.

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North Indian Green Chilli Pickle

Thie perfect accompaniment to any Indian meals this spicy and tangy green Chilli Pickle or Hari Mirch ka Achar is a delicious North Indian style pickle recipe, where fresh green chilies are pickled with mustard seeds and lemon juice.

In this recipe

Related cooking

Free delivery with 10 or more products

Free delivery with 10 or more products

Discover a world of taste

Greenfields Herbs & Spices

Since 1982

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