The green chilli pickle goes very well as a condiment with simple Indian meals like dal-rice, curd-rice, veg pulao and even with roti-sabzi.

Ingredients of Green Chilli Achaar

  • 1.5 cups chopped green chilies
  • 6 tablespoons mustard seeds
  • 3 tablespoons rock salt 
  • 2 teaspoon turmeric powder
  • 1 cup mustard oil
  • 6 lemons

How to Make Green Chilli Achaar

  • Rinse and wipe dry the green chilies very well.
  • Remove the crowns and chop the green chilies.
  • Powder the mustard seeds coarsely.
  • In a clean glass jar, add the green chilies, ground mustard seeds and salt.
  • Cover the jar with its lid tightly and keep in the sun for 2 to 3 days.
  • After 2 to 3 days, add lemon juice and turmeric powder to the pickle.
  • With a clean non reactive spoon, mix everything very well. Close the jar and again keep in the sun for 1 to 2 days.
  • Heat mustard oil till its smoking point. Let the mustard oil cool till it becomes warm or is slightly hot.. About 15 mins.
  • Pour the mustard oil in the pickle jar.
  • Cover the jar with its lid and keep the pickle at room temperature for 4 to 5 days for the pickling process to happen.
  • Serve green chili pickle as a side condiment with a simple indian meal like dal-rice or curd-rice.


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