Quick Chilli Achar or Indian Chilli Pickle (Hari Mirch ka Achar)

This Quick Chilli Achar or Hari Mirch ka Achar is a breeze to make and absolutely delicious to eat. Trust me when I say you NEED this recipe in your repertoire! It’s easy enough to remember once you’ve made it a couple of times – which I promise you, you definitely will!

I personally prefer using Shishito peppers – since I like my achar mild, but feel free to use any kind of chilli peppers you deem fit. Jalapenos, banana peppers, serrano peppers, or if your heat tolerance is on the suicidal level like my parents, then please, by all means, run to your closest Indian grocery store and pick out the ones flown in from India. They’re super spicy and can really set your mouth on fire. But who am I to judge!

I’ve started making a batch every weekend, and use it in multiple ways throughout the week. Some of my favourite ways to enjoy this Chilli Achar or Hari Mirch ka Achar is with a side of simple Dal-Chawal or Parathas, in grilled cheese sandwiches, wraps and believe it or not, with some hard cheese and crackers! It’s so versatile and you can really get as creative as you want. Unlike store-bought jarred pickles that are preserved in oil among other things, this will last you about a week stored in the fridge – that is of course if you can manage to save it for that long!

Before I jump to this super quick and addicting recipe, you can click here to pre-order your copy now, or here to get the ebook version that’s already available. I’d love to hear your thoughts if you get my book and I’d truly appreciate it if you could leave an honest review on Amazon – it’ll really help this girl out! Happy cooking!

Print Recipe

Quick Chilli Achar (Hari Mirch ka Achar)

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time5 minutes mins

Author: Meena, www.hookedonheat.com

Ingredients

• 1 tbsp light cooking oil
• 1 tsp paanch phoron
• 12-15 fresh large green chillies cut into ½ inch pieces
• 1 tsp amchur powder
• 1 tsp sugar
• salt to taste

Instructions

• Heat oil in a non-stick pan and add in the paanch phoron. Once they start to sizzle, add in the chopped green chillies and stir-fry till they begin to blister and soften.
• Mix in amchur powder,sugar and season with salt. Stir-fry for another minute or two till everythingis mixed well.
• Serve as an accompaniment with any indian meal.

Notes

When picking green chillies, always remember that the larger it is, the less spicy it will be. 

If you don’t have paanch phoron on hand, mix equal parts of whole cumin seeds, fennel seeds, black mustard seeds, fenugreek seeds, and nigella seeds. 

If you enjoyed this Quick Indian Chilli Pickle recipe, you will surely love my Grilled Corn Chaat recipe as well.

Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat