Take a pan and add 500 ml Water. Switch ON the stove at high flame and bring it to a boil. This should take 3 minutes.
After 3 minutes, add Green Chilies in the pan. Let them stay in boiling water for 2 minutes. Keep the stove on high flame.
After 2 minutes, Switch Off the stove. Drain the water.
Mixing Chili with Mustard Cook Time 2 Minute
Slice each Green Chilies at the center. Do keep the head intact.
Take a glass jar (any old pickle jar would work) in which you are going to keep pickle. The jar should be washed and clean, if you are re-using an old one. You can also use plastic based bottle. We recommend a glass based jar as you can find it easily in your kitchen.
Non clean jar can result in spoiled Pickle.
Add Green Chili, Salt, Red Mustard Seeds Powder and Lemon juice in the jar.
Now close the jar with its cap and shake it well.
Pickle preparations are done.
Keep Pickle in Sunlight Prep Time – 3 days
Now keep the jar aside for 3 days and then it will be ready to eat.
Normally in India, we would keep the jar in direct sunlight for 2 days. This helps the chili to soften faster even in Indian winter season.
If you do not have the option of keeping it in sunlight, do not worry. Keep it in your kitchen for 3 days. The idea is to provide it a warm temperature.
Home and kitchen in countries like USA and UK are centrally heated and hence provide suitable temperature for the Achar.
Do shake the jar once everyday.
Storage and Serving Suggestions
Hari Mirch Rai rass wala achar
You should refrigerate after the initial 3 days. Use up-to 15 days for best taste and results.
Serve it as a condiment with rice and breads.
Red Mustard Seed Green Chili pickle
Prep. , Cook.
100 g Yield
Hari Mirch Rai Achar - Green Chili Pickle With Red Mustard Seeds
Amount Per 20g
% Daily Value*
Saturated Fat 0g0%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Dietary Fiber 0g0%
* Percent Daily Values are based on a 2000 calorie diet.