By Aditi
January 24, 2026
Winter season is the best time to make hari mirch ka achaar, when green chillies are thick-skinned, juicier, and less bitter. This spicy, tangy pickle adds instant punch to simple dal–chawal or even parathas.
250 g thick green chillies 3 tbsp mustard oil 2 tbsp coarsely ground mustard seeds 1 tbsp fennel seeds, crushed 1 tsp fenugreek seeds, crushed 1 tsp turmeric powder 1½ tsp salt (or to taste) 2 tbsp lemon juice or vinegar ½ tsp asafoetida (hing)
Wash green chillies thoroughly and sun-dry them. Slit them lengthwise and remove excess seeds to maintain heat.
In a pan, dry roast some crushed mustard seeds, fennel, fenugreek, turmeric, salt, and hing until fragrant. Let them cool a bit, then blend them evenly.
Stuff this spice mix into every slit in the chillies, pressing gently so the masala reaches the base, but don't tear the chillies.
In a small pan, heat mustard oil till it smokes lightly, then cool it completely. This step will remove raw sharpness and enhance the pickle's flavour.
Place the stuffed chillies in a clean, dry glass jar. Pour the cooled mustard oil and lemon juice over it, making sure the chillies are fully immersed.
Close the jar and keep it in sunlight for about 3–4 days, and shake daily. The achaar develops into a bold, tangy condiment that pairs beautifully with parathas and dal rice.