Spicy Green Chili Recipe – Authentic Indian Pickle with Mustard & Fennel

Last Updated on 4 months by Neha Deshmukh

Spicy Green Chili Pickle

Introduction

Oh, pickles! Is there anything more satisfying with a simple Indian meal? This spicy green chili pickle (hari mirch ka achar) is a family favorite, and honestly, it disappears fast whenever I make a batch. I first learned this recipe from my auntie, and it’s become a tradition to have a jar fermenting during the warmer months. It’s tangy, spicy, and just utterly addictive. Get ready to add a serious kick to your plate!

Why You’ll Love This Recipe

This isn’t your average pickle. The combination of mustard, fennel, and fenugreek seeds creates a wonderfully complex flavor profile. It’s a relatively easy recipe, even for beginner pickle-makers, and the fermentation process adds a depth of flavor you just can’t get otherwise. Plus, it’s a fantastic way to preserve those beautiful green chilies!

Ingredients

Here’s what you’ll need to make this spicy green chili pickle:

• 25 mild to medium green chilies
• 3 Tbsp mustard seeds (about 45g)
• 1 Tbsp fenugreek seeds (about 8g)
• 1.5 Tbsp fennel seeds (about 15g)
• 1 Tbsp salt (about 15g)
• 0.5 tsp hing (asafoetida) (about 1g)
• 0.5 tsp turmeric powder (about 2g)
• 1 Serrano chili (or chili of your preference)
• 1.5 cups oil (about 360ml)
• 3 Tbsp lemon juice (about 45ml)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this pickle.

• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth. If you’re not familiar, it has a pungent smell in its raw form, but mellows beautifully when cooked.
• Mustard Seeds: Black mustard seeds are traditional, and they give a lovely pop when roasted.
• Fenugreek Seeds: These have a slightly bitter, maple-like aroma. They’re key to that authentic pickle flavor.
• Fennel Seeds: These add a subtle sweetness and anise-like flavor that balances the spice.
• Serrano Chilies – Regional Variations in Chili Type: I love using Serrano chilies for a good kick, but feel free to experiment! In some regions of India, people use bird’s eye chilies for intense heat, or longer green chilies for a milder flavor. Jalapeños can also work in a pinch, though the flavor will be slightly different.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, heat 1 cup (240ml) of oil in a pan over medium heat. Add the hing, turmeric, and Serrano chili. Let it sizzle for just a moment, then turn off the heat and let the oil cool completely. This infuses the oil with flavor.
2. While the oil cools, dry roast the mustard seeds, fenugreek seeds, and fennel seeds in a separate pan until fragrant. This usually takes about 3-5 minutes. You’ll know they’re ready when the mustard seeds start to pop!
3. Let the roasted spices cool slightly, then grind them coarsely using a mortar and pestle. A little texture is good – you don’t want a super fine powder. If you don’t have a mortar and pestle, a spice grinder works too, but pulse it carefully.
4. Now, carefully slit the green chilies lengthwise, leaving the stems intact. This allows the spice mixture to penetrate the chilies. Stuff each chili with a generous amount of the ground spice mixture.
5. In a bowl, combine the lemon juice with the cooled oil mixture. Add the stuffed chilies and mix everything thoroughly, ensuring the chilies are well coated.
6. Transfer the mixture to a clean, airtight glass jar. For the next 2-3 days, let it ferment at room temperature. Don’t forget to shake the jar twice a day! This helps distribute the flavors and encourages fermentation.
7. After fermentation, refrigerate the pickle. It will continue to develop flavor over time, but it’s best consumed within 1 month.

Expert Tips

• Make sure all your utensils and jars are completely dry. Water can encourage mold growth.
• Don’t be afraid to taste as you go! Adjust the salt and lemon juice to your liking.
• Using good quality oil makes a big difference. I prefer mustard oil for an authentic flavor, but any neutral oil will work.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustments: If you prefer a milder pickle, remove the seeds from the green chilies before stuffing. For extra heat, add a pinch of cayenne pepper to the spice mixture.
• Festival Adaptations: This pickle is often made for Makar Sankranti (a harvest festival) and Onam (a harvest festival in Kerala). It’s considered auspicious and adds a festive touch to the meal. My grandmother always made a huge batch for Onam!

Serving Suggestions

This pickle is incredibly versatile. Serve it with:

• Dal and rice
• Roti or paratha
• Khichdi (a comforting lentil and rice dish)
• As a side with any Indian meal!

Storage Instructions

Store the pickle in an airtight glass jar in the refrigerator. It will keep for up to 1 month, but the flavor is best within the first few weeks.

FAQs

• What type of oil is best for this pickle? Traditionally, mustard oil is used for its pungent flavor. However, you can use any neutral oil like sunflower or vegetable oil.
• Can I adjust the fermentation time? Yes, you can! The longer it ferments, the tangier it will become. Taste it after 2 days and see if it’s to your liking.
• What if I don’t have a mortar and pestle? A spice grinder works just fine, but pulse it carefully to avoid making a powder.
• Can I use different types of chilies? Absolutely! Feel free to experiment with different varieties to find your perfect level of heat.
• How can I tell if the pickle has fermented properly? You’ll notice a slight fizzing when you open the jar, and the chilies will have a slightly softened texture. The flavor will also be more complex and tangy.