Green Chili Pickle (Mirchi Achar)

Srilatha Indian, Sides Leave a Comment

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Green Chili Pickle (Mirchi Achar)
This recipe is from our friend Gautam, who dabbles in gardening, cooking, baking, grilling, photography, and on the side, is a neurosurgeon! He grows a bunch of varieties of green chilies including some of the hottest varieties, and like any Indian worth his salt, pickles them. I love this pickle and followed his recipe to make my own from my garden produce, as I was running out of his stock! Eyeballed most of the ingredients.
Course Side dish
Cuisine Indian
Prep Time 30 mins
Cook Time 10 mins
Passive Time 3 Days
Servings
cups
Ingredients
  • 2 cups Green chilies medium hot or mild varieties work best
  • 1/2 cup Salt
  • 1 cup white vinegar
  • 1/4 cup oil mustard oil is recommended; I used avocado oil
To Dry Roast And Powder
  • 3/4 cup Black mustard seeds
  • 1/2 cup fennel seeds/saunf/sombu
  • 1/4 cup Coriander seeds
  • 2 tbsp methi/fenugreek seeds
Course Side dish
Cuisine Indian
Prep Time 30 mins
Cook Time 10 mins
Passive Time 3 Days
Servings
cups
Ingredients
  • 2 cups Green chilies medium hot or mild varieties work best
  • 1/2 cup Salt
  • 1 cup white vinegar
  • 1/4 cup oil mustard oil is recommended; I used avocado oil
To Dry Roast And Powder
  • 3/4 cup Black mustard seeds
  • 1/2 cup fennel seeds/saunf/sombu
  • 1/4 cup Coriander seeds
  • 2 tbsp methi/fenugreek seeds
Instructions
  1. Wash the chilies, remove stems, and dry them very well. There should be no moisture.
  2. Soak the chilies in salt and vinegar for a few hours or overnight
  3. Dry roast all the spices- this is just to remove any trace of moisture; no need to roast till color changes; cool completely and powder coarsely
  4. Heat oil; when hot, add the powdered spices and fry for a few minutes
  5. Add the chilies to the oil, and simmer on low heat for a few minutes
  6. Take off heat, cool completely and transfer to a clean, dry, preferably glass container or a canning jar that's been sterilized per instructions; cover
  7. Set the jar in a sunny window for 3 days to let the pickle mature. I set mine in our covered/enclosed lanai
  8. It's ready after about 3 days
  9. Enjoy with roti, or dal chawal
Recipe Notes

I am not sure exactly what part of North/East India this pickle originated from, but it's amazing and extremely addicting. It goes really well with rotis/parathas. Or just with dal and rice.

The original, authentic recipe calls for mustard oil, but I didn't have any on hand, and just used avocado oil.

I went a little overboard on the salt, and would be careful next time. Easier to fix low salt!

Also works best with milder chilies. I thought the chilies from my garden were mild, but after pickling a whole bunch, we discovered they were quite hot! But the masala of saunf, methi and coriander, and mustard seeds add a wonderful flavor and make it an addicting pickle!

This recipe is from our family friend Gautam's kitchen! Thanks Gautam!

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