How to Make Green Chili Pickle (Hari Mirch Ka Achar)? Learn a hassle-free method to quickly prepare this pickle, which you can store for months.
Namaste! 🙏 I am Savita Shekhawat, and today I bring you a family-favorite instant Rajasthani Green Chilli Pickle. Bursting with the warmth of coarsely ground fennel (Saunf), mustard seeds (Rai), and pure mustard oil, this tangy pickle is ready in minutes and perfectly complements Dal Baati or simple parathas!
Check off ingredients as you gather them.
Wipe the washed green chillies completely dry with a clean kitchen towel to ensure no moisture remains, then slit them vertically or chop into bite-sized pieces.
Dry roast the fennel seeds, mustard seeds, and fenugreek seeds in a heavy-bottomed Kadhai on low heat for 2 minutes until aromatic, then let them cool and grind coarsely.
Heat mustard oil in a pan until it reaches its smoking point, then turn off the flame and let it cool slightly to a warm temperature.
Add Hing (asafoetida) and the coarsely ground spice mix to the warm oil, followed by turmeric powder and salt.
Toss in the prepared green chillies and mix thoroughly so that the aromatic spice-infused oil coats every single piece.
Incorporate the Amchur powder (or fresh lemon juice) for that signature Rajasthani tanginess, mix well, and transfer to a clean, dry glass jar. Enjoy instantly!
Authentic Rajasthani Hari Mirch ka Achar gets its bold flavor from pungent mustard oil, freshly roasted spices, and green chillies. Always ensure the chillies and storage jar are completely dry before preparing the pickle, as even a little moisture can reduce its shelf life. Although it can be enjoyed immediately, allowing the achar to rest for 1–2 days helps the spices blend beautifully and enhances the overall taste.
Use fresh, firm, and medium-spicy green chillies for the best texture and flavor. Heat mustard oil until it reaches its smoking point, then cool it slightly before adding the spices—this removes the raw aroma while preserving the authentic Rajasthani taste. Store the pickle in a clean, sterilized glass jar and always use a dry spoon to keep it fresh for longer.
Since this is an instant pickle made with minimal oil, it stays fresh for up to 2 weeks at room temperature and over a month if stored in the refrigerator in an airtight glass jar.
For the authentic Rajasthani taste and shelf-life, pure mustard oil (Sarso ka Tel) is highly recommended. However, you can use sesame oil or peanut oil if mustard oil is unavailable.
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25+ Years Cooking Legacy
Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
Her recipes combine authentic Indian flavors with clear, step-by-step guidance, helping home cooks recreate traditional dishes with confidence.
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