Are you looking to add a spicy kick to your daily meals? This Instant Green Chilli Pickle Recipe is exactly what you need! Known widely as Hari Mirch Ka Achar, this side dish is extremely popular in Indian households. Making traditional pickles can take weeks, but this unique steamed method takes less than 15 minutes. It is a foolproof Instant Green Chilli Pickle Recipe that guarantees mouth-watering results every single time.
By quickly pressure cooking the chillies, they soften up and absorb all the spices deeply without losing their fresh bite. We use everyday kitchen spices like coriander powder, amchur (dry mango powder), and a splash of lemon juice to balance the heat. Whether you eat it with dal rice, hot parathas, or sandwiches, this Instant Green Chilli Pickle Recipe will quickly become your favourite. Let us look at the simple steps to prepare this chatpatit (tangy and spicy) treat!
Also Read: Quick Mirchi Side Dish Recipe | Green Chilli Pickle
Ingredients List
- 150 grams of green chillies (medium spicy, washed and dried)
- 0.5 teaspoon regular salt (for boiling)
- 1.5 tablespoons lemon juice (or white vinegar)
- 0.5 teaspoon black salt
- 0.5 teaspoon chaat masala
- 0.5 teaspoon amchur powder (dry mango powder)
- 1 teaspoon coriander powder
- 0.5 teaspoon roasted cumin powder
- 0.5 teaspoon garam masala
- 1 pinch turmeric powder
- 0.5 teaspoon Kashmiri red chilli powder
- 5 tablespoons cooking oil
- 1 pinch hing (asafoetida)
Step-by-step Instructions
- Wash 150 grams of green chillies thoroughly. Dry them, remove the stems, and make a straight slit down the middle of each chilli without cutting them completely into 2 pieces.
- Place the slit chillies in a clean, dry steel bowl. Add 0.5 teaspoon of salt over them and mix well using your hands.
- Place the bowl inside a pressure cooker. Do not add any water inside the chilli bowl. Cover the bowl with a tight lid.
- Pressure cook everything for 2 to 3 whistles. This unique step in our Instant Green Chilli Pickle Recipe softens the chillies perfectly.
- Open the cooker once the pressure drops. Take the bowl out and drain away any excess water that has collected at the bottom.
- Add 1.5 tablespoons of lemon juice to the cooked chillies. You can also use vinegar instead.
- Add your dry spices: 0.5 teaspoon black salt, 0.5 teaspoon chaat masala, 0.5 teaspoon amchur powder, 1 teaspoon coriander powder, 0.5 teaspoon roasted cumin powder, 0.5 teaspoon garam masala, 1 pinch of turmeric, and 0.5 teaspoon Kashmiri red chilli powder. Mix everything very well.
- Heat 5 tablespoons of cooking oil in a small pan until it is very hot. Let it cool down slightly, then add 1 pinch of hing (asafoetida).
- Pour this warm oil over the spiced chillies. Mix gently to coat every chilli.
- Your Instant Green Chilli Pickle Recipe is ready! Store it in an airtight glass jar.
Also Read: Spicy Roasted Garlic & Kokum Side Dish | Lasun Aagal Recipe
Cooking Tips
- Always dry the green chillies completely before slicing them. Any raw moisture can spoil the pickle faster.
- You can adjust the amount of Kashmiri red chilli powder. It adds a beautiful, rich colour to your pickle without making it too hot.
- Heating the oil and cooling it slightly before adding hing ensures the raw smell of the oil goes away, but the spices will not burn.
- While you can eat it immediately, letting the pickle rest for 2 days in the jar allows the chillies to fully absorb all the tangy and spicy flavours.
Variations
- Garlic Version: Add 8 to 10 lightly crushed garlic cloves to the warm oil before pouring it over the chillies for a rich garlic flavour.
- Extra Tangy Version: Increase the lemon juice to 3 tablespoons or use extra amchur powder for a sharper, lip-smacking kick.
- Less Spicy Version: Choose light green, thicker chillies as they contain much less heat, and remove the seeds from inside before boiling them.
Serving Suggestions
This delicious pickle pairs perfectly with almost any Indian meal. Serve it alongside hot parathas, roti, or a simple comforting plate of dal and rice. You can also finely chop 1 or 2 pickled chillies and mix them into mayonnaise or yogurt to create a spicy sandwich spread!
Also Read: Easy Coriander Tomato Chutney to Boost Your Appetite
FAQs
Q: How long does this Instant Green Chilli Pickle Recipe last?
A: Because we use lemon juice or vinegar as a natural preservative, it easily lasts for 15 to 20 days when stored in the refrigerator in a clean, dry container.
Q: Can I use vinegar instead of lemon juice?
A: Yes! You can replace the lemon juice with 2 or 3 tablespoons of white vinegar. It will give the exact same tangy taste and help preserve the pickle.
Q: Do I need to keep this pickle in the sun?
A: No, this Instant Green Chilli Pickle Recipe does not require any sunlight at all. The pressure cooking method instantly prepares the chillies for eating.
Q: Why do we pressure cook the chillies?
A: Pressure cooking the chillies for 2 or 3 whistles softens them quickly so they can absorb the spices instantly. This clever trick saves you weeks of traditional waiting time!
How to Make Instant Green Chilli Pickle Recipe at Home
Ingredients
- 150 grams of green chillies medium spicy, washed and dried
- 0.5 teaspoon regular salt for boiling
- 1.5 tablespoons lemon juice or white vinegar
- 0.5 teaspoon black salt
- 0.5 teaspoon chaat masala
- 0.5 teaspoon amchur powder dry mango powder
- 1 teaspoon coriander powder
- 0.5 teaspoon roasted cumin powder
- 0.5 teaspoon garam masala
- 1 pinch turmeric powder
- 0.5 teaspoon Kashmiri red chilli powder
- 5 tablespoons cooking oil
- 1 pinch hing asafoetida
Instructions
- Wash 150 grams of green chillies thoroughly. Dry them, remove the stems, and make a straight slit down the middle of each chilli without cutting them completely into 2 pieces.
- Place the slit chillies in a clean, dry steel bowl. Add 0.5 teaspoon of salt over them and mix well using your hands.
- Place the bowl inside a pressure cooker. Do not add any water inside the chilli bowl. Cover the bowl with a tight lid.
- Pressure cook everything for 2 to 3 whistles. This unique step in our Instant Green Chilli Pickle Recipe softens the chillies perfectly.
- Open the cooker once the pressure drops. Take the bowl out and drain away any excess water that has collected at the bottom.
- Add 1.5 tablespoons of lemon juice to the cooked chillies. You can also use vinegar instead.
- Add your dry spices: 0.5 teaspoon black salt, 0.5 teaspoon chaat masala, 0.5 teaspoon amchur powder, 1 teaspoon coriander powder, 0.5 teaspoon roasted cumin powder, 0.5 teaspoon garam masala, 1 pinch of turmeric, and 0.5 teaspoon Kashmiri red chilli powder. Mix everything very well.
- Heat 5 tablespoons of cooking oil in a small pan until it is very hot. Let it cool down slightly, then add 1 pinch of hing (asafoetida).
- Pour this warm oil over the spiced chillies. Mix gently to coat every chilli.
- Your Instant Green Chilli Pickle Recipe is ready! Store it in an airtight glass jar.
