How To Make Pani Wali Mirchi Ka Aachar, Find Out
Image Credit: Pani wali mirchi ka aachar is everything you were looking for!

Indian meals have an unconditional love towards pickles and we cannot disagree on this part. Pickles, though eaten in a little quantity, can add up to the flavour of any dish and make it more delicious. It is a condiment that could be easily found in every Indian household stored in small or big jars. There are numerous varieties of pickles from sweet to sour. From Kashmir to Kanyakumari, every state or you can say that every single region, even the smallest, has its own unique variety of chicken. From mango pickle to chicken pickle, we have so many varieties that just don’t let us stop having them. 

It is just not only about the varieties but about the food we can have pickles with. From rice to rotis and even khichdi, pickles are something that compliments all and let our taste buds have a great meal. Now, one can find pickles in powdered form, coarse form, or even whole. Besides, one can make pickles from literally anything. 

We have had so many varieties of pickles. We have mango pickle, lemon pickle, tamarind pickle, garlic pickle, ginger pickle, tomato pickle, and even cashew pickle in the veg category while in the non-veg category, we have chicken pickle, fish pickle, and even quail meat pickle. Often, these pickles are made using oil or sometimes vinegar but have you heard of a pickle made in water? Probably not. But we have something for you. 

Among all the gems that Rajasthan gave us when we talk about food, one is pani wala mirchi ka aachar. This green chili pickle is a must-try if you consider yourself someone who just cannot do without a pickle on his or her plate. This pickle doesn’t require oil and is so delicious and mouth-watering. Believe me, this was something you were eagerly waiting for. Here is how you can make this pani wali mirchi ka aachar at your home. 


  • 150 gm green chilies 
  • 1 tbsp salt (you can add it as per your taste) 
  • 2 tsp mustard seed (powdered) 
  • 1 tsp fennel seed powder 
  • ½ to 1 tsp Kashmiri red chili powder 
  • A pinch hing 
  • 1 lemon 
  • 3 cups of water 


  • Slit green chilies 
  • Take a pan and add water 
  • Add the slit green chilies into the water and let them boil 
  • Boil until the chilies change their colour 
  • Now take a grinder and let them grind coarse for 2 sec only 
  • If you think it has too much water, you can discard a little 
  • Add the grind chilies into a bowl 
  • Add powdered mustard seeds and Kashmiri red chili powder to the bowl 
  • Also, add fennel seed powder and hing 
  • Squeeze a lemon 
  • Transfer the pickle into a clean jar 
  • Cover the lid and leave it outside for a day 
  • The next day, have it with anything you like 

Note: Don’t make this pickle in a very large quantity as you can store it for not more than 10 days 

Try this pickle recipe and change your pickle game. Let us know if you made this pickle.