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Bharwan Hari Mirch ka Achar

A Green Chillie Pickle perfect for re-living childhood memories, enjoying mathri with hot cup of tea.
Prep Time30 mins
Total Time30 mins
Course: Pickle
Cuisine: Indian, Vegetarian
Keyword: Quick & Easy
Servings: 200 gram

Ingredients

for 10-12 chilies

  • 10-12 green chilies
  • tsp salt see notes
  • ¼ tsp all spice powder garam masala
  • 1 tsp dry mango powder amchoor
  • 1 tbsp mustard seeds rai, coarsely grounded
  • 1 tsp nigella seeds onion seeds, kalonji
  • tbsp coriander powder dhania powder
  • ½ tsp asafetida hing
  • 1 tsp fennel seeds saunf
  • 8 tbsp mustard oil

for 1 kg chilies

Instructions

  • Wash and wipe the chilies dry. Wash and completely dry any utensil to be used. There should be no water.
  • Chop off the head of the chilies from one end. And make a slit lengthwise in the chili, starting from open end (where you removed the head) to the other end, such that the other end is still intact.
  • Remove the seeds from the chilies and place them in a medium bowl.
  • To this add all the spices except oil in the medium bowl. Now add 1 Tbsp oil to the spice mix. Mix well.
  • Gently hold open the chili and using your fingers, fill in the spice mix into the chili. Press it gently and add more filling if required.
  • Now place the chilies in a dry and clean storage jar. Pour the remaining oil from top. Give it few firm shakes.
  • Place the jar in sunlight for 3-6 days. See notes for more details.

Notes

  1. Add more salt if storing for longer period as salt acts as preservative.
  2. You can store the pickle in refrigerator as well if you fear it getting spoiled.
  3. Exposure to Sun would depend on weather. If it is good sunny weather then it may be ready in 3-4 days. Since the weather here was mostly cloudy with persistent rains, it took 6 days for it ripen well.