5 Irresistible Recipes to Make Your Own Green Chilli Pickle at Home

If you love spicy, tangy and traditional Indian flavours, green chilli pickle is one of the simplest ways to add character to an everyday meal. Also known as hari mirch ka achar, green chilli achar or mirchi achar, this popular Indian condiment can be made in several regional styles.

From a traditional Punjabi-style preparation to a garlic-infused version, a sweet and tangy variation, a quick refrigerator pickle and an adventurous fusion recipe, there is a green chilli pickle recipe for almost every taste.

In this guide, we share 5 delicious ways to make green chilli pickle at home, along with practical tips for selecting chillies, balancing spice, preparing the masala, storing the pickle and serving it with your favourite Indian meals.

What Is Green Chilli Pickle?

Green chilli pickle is a traditional Indian condiment prepared using fresh green chillies, spices, salt, oil and a souring ingredient such as lemon juice, lime juice or vinegar, depending on the recipe.

In Hindi, it is commonly called hari mirch ka achar or hari mirch pickle. You may also see it referred to as mirchi pickle, mirchi achar or green chilli achar.

North Indian versions often feature mustard oil and a blend of spices such as mustard seeds, fennel, coriander, cumin and fenugreek. The result is a spicy, aromatic and tangy accompaniment that can be enjoyed with everything from parathas and dal to rice and khichdi.

What makes chilli pickle especially interesting is its flexibility. The same basic ingredient can be transformed into a sharp and spicy achar, a stuffed pickle, a garlic version or even a sweet-and-tangy preparation.

Why Is Hari Mirch Ka Achar So Popular in India?

Indian pickles are more than just condiments. They are part of the country's culinary traditions, with recipes changing from one region and family to another.

Hari mirch ka achar became popular in many Indian kitchens because green chillies are easily available and can be paired with simple everyday food.

A spoonful of spicy green chilli pickle can add heat, acidity, aroma and texture to an otherwise simple meal.

It is particularly delicious with:

• Dal and rice
• Aloo paratha
• Stuffed parathas
• Roti
• Poha
• Khichdi
• Poori
• Thepla
• Curd rice
• Simple vegetable dishes

Green Chilli Pickle Ingredients

There are many ways to prepare chilli pickle, but traditional recipes commonly use a combination of fresh chillies, spices, salt, oil and acidity.

Fresh Green Chillies

The chilli variety determines how spicy your pickle will be. Medium-hot green chillies are a good choice for an everyday achar. If you prefer a milder version, use a larger, less pungent chilli variety or remove some of the seeds and inner portions.

Mustard Oil

Mustard oil is a classic choice for many North Indian pickle preparations. It provides the characteristic pungent aroma associated with traditional Indian achar.

Mustard Seeds

Mustard seeds provide a warm, sharp flavour and are one of the most familiar ingredients in many Indian pickle recipes.

Fennel Seeds

Fennel adds a naturally aromatic and slightly sweet note that balances the heat of green chillies.

Fenugreek Seeds

Fenugreek, or methi, adds a distinctive earthy bitterness. It should be used carefully because too much can overpower the pickle.

Other Spices

Depending on the recipe, you can use coriander, cumin, turmeric, carom seeds, asafoetida and red chilli powder.

Lemon or Lime Juice

A souring ingredient adds acidity and helps create the characteristic tangy flavour of chilli achar.

5 Green Chilli Pickle Recipes

1. Traditional Punjabi-Style Green Chilli Pickle

If you are searching for a classic green chilli pickle recipe Punjabi style, this version is a great starting point.

It combines fresh green chillies with roasted spices, mustard oil and lemon for a bold, aromatic and tangy pickle.

Ingredients

• 250 g fresh green chillies
• 2 tbsp mustard seeds
• 1 tbsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1½ tsp salt, or according to taste
• 3–4 tbsp mustard oil
• 2–3 tbsp fresh lemon juice

How to Make Punjabi Green Chilli Pickle

1. Wash the green chillies thoroughly.
2. Dry them completely using a clean kitchen towel. Avoid leaving visible moisture on the chillies.
3. Remove the stems and cut the chillies into smaller pieces.
4. For a milder pickle, remove some of the seeds and inner membranes.
5. Lightly roast the mustard seeds, fennel seeds, cumin and fenugreek on low heat.
6. Allow the spices to cool completely.
7. Coarsely grind the roasted spices.
8. Combine the chillies with the spice mixture, turmeric, coriander powder, red chilli powder and salt.
9. Heat the mustard oil and allow it to cool before mixing it with the chillies.
10. Add the lemon juice.
11. Mix thoroughly so that every chilli piece is coated with the masala.
12. Transfer the pickle to a clean, dry glass jar.

This style of hari mirch achar is particularly delicious with paratha, dal-rice and curd.

2. Spicy Garlic Green Chilli Pickle

If you enjoy bold flavours, adding garlic takes a basic green chilli achar recipe to another level.

The combination of green chillies, garlic, mustard oil and roasted spices creates a deeper, savoury flavour.

Ingredients

• 250 g green chillies
• 8–10 garlic cloves
• 2 tbsp mustard seeds
• 1 tbsp fennel seeds
• ½ tsp fenugreek seeds
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1½ tsp salt
• 4 tbsp mustard oil
• 2 tbsp lemon juice

How to Make Garlic Chilli Pickle

1. Wash and completely dry the green chillies.
2. Cut the chillies into bite-sized pieces.
3. Peel and roughly chop the garlic.
4. Lightly roast mustard, fennel and fenugreek seeds.
5. Cool the spices and grind them coarsely.
6. Combine the chillies and garlic in a clean bowl.
7. Add the roasted spice mixture, turmeric, coriander powder, red chilli powder and salt.
8. Heat the mustard oil and let it cool slightly.
9. Add the oil and lemon juice to the chilli mixture.
10. Mix thoroughly.
11. Transfer to a clean, dry glass jar.

The result is a fiery mirchi pickle with an unmistakable garlic aroma.

3. Sweet and Tangy Green Chilli Pickle

If extremely spicy pickles aren't your preference, try a sweet-and-tangy variation.

A small amount of jaggery can help balance the sharp heat of green chillies while adding a rounded sweetness.

Ingredients

• 250 g green chillies
• 2 tbsp mustard seeds
• 1 tbsp fennel seeds
• ½ tsp fenugreek seeds
• 1 tsp turmeric powder
• 1½ tsp salt
• 2–3 tbsp grated jaggery
• 3 tbsp mustard oil
• 3 tbsp lemon juice
• 1 tbsp coriander powder

How to Make Sweet and Tangy Chilli Pickle

1. Wash and dry the chillies completely.
2. Slice the chillies into smaller pieces.
3. Roast the mustard, fennel and fenugreek seeds lightly.
4. Cool and coarsely grind the spices.
5. Combine the chillies, spices, turmeric, coriander powder and salt.
6. Add the grated jaggery.
7. Heat the mustard oil and allow it to cool slightly.
8. Add the oil and lemon juice.
9. Mix until the jaggery and spices are evenly distributed.
10. Transfer the pickle to a clean, dry glass jar.

This version is ideal for people who enjoy the flavour of green chilli pickle but want a more balanced combination of heat, sweetness and acidity.

4. Quick Green Chilli Pickle for the Refrigerator

Don't have several days to prepare traditional achar?

This quick version is designed to be prepared and stored in the refrigerator.

Ingredients

• 200 g green chillies
• 1½ tbsp mustard seeds
• 1 tsp fennel seeds
• ½ tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp salt
• 2 tbsp mustard oil
• 3 tbsp lemon juice
• 1 tbsp vinegar
• 1 tbsp coriander powder

How to Make Quick Green Chilli Pickle

1. Wash the chillies thoroughly.
2. Dry them completely.
3. Slice the chillies into thin rounds or small pieces.
4. Lightly roast the mustard, fennel and cumin seeds.
5. Cool and coarsely grind the spices.
6. Combine the chillies, spices, turmeric, coriander powder and salt.
7. Add mustard oil, lemon juice and vinegar.
8. Mix thoroughly.
9. Transfer to a clean, dry glass jar.
10. Refrigerate before serving.

This is a convenient option when you want a quick mirchi achar recipe without following a longer traditional curing process.

5. Thai-Inspired Green Chilli Pickle

If you enjoy experimenting with flavours, this fusion recipe combines green chillies with lime, garlic, ginger and a little sweetness.

It is not a traditional Indian achar, but it demonstrates how versatile pickled green chillies can be.

Ingredients

• 200 g green chillies
• 4 garlic cloves
• 1 tsp grated ginger
• 2 tbsp lime juice
• 1 tbsp vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp mustard seeds
• 1 tbsp sesame oil

How to Make Thai-Inspired Chilli Pickle

1. Wash and thoroughly dry the chillies.
2. Slice them into thin rounds.
3. Finely chop the garlic.
4. Lightly toast the mustard seeds.
5. Combine the chillies, garlic, ginger and mustard seeds.
6. Add lime juice, vinegar, sugar and salt.
7. Add sesame oil and mix well.
8. Transfer to a clean container.
9. Refrigerate before serving.

Try this fusion version with rice bowls, noodles or other dishes where you want a sharp chilli kick.

How to Choose Green Chillies for Pickling

The quality of your chillies can make a significant difference to the finished pickle.

Look for chillies that are:

• Fresh and firm
• Bright green
• Free from mould
• Free from significant bruising
• Not excessively soft
• Thoroughly washed and dried

If you want a milder hari mirch pickle, select a variety with a lower heat level rather than simply reducing the amount of chilli.

How to Make Green Chilli Pickle Less Spicy

The heat level of green chilli pickle depends largely on the chilli variety and the amount of chilli used.

Choose a Milder Chilli

Using a larger, relatively mild chilli variety is one of the easiest ways to reduce the heat while retaining the characteristic chilli flavour.

Remove Some of the Seeds and Inner Portions

If your chillies are particularly hot, removing some of the seeds and inner membranes can help reduce the perceived heat.

Balance the Flavour

Lemon juice, lime juice or a small amount of jaggery can help balance the sharpness and heat of the pickle.

The Most Important Step: Remove Excess Moisture

When making homemade pickle, moisture control is extremely important.

After washing the chillies, dry them thoroughly before preparing the pickle.

Your utensils, mixing bowl and storage jar should also be completely dry.

Introducing unwanted water into a pickle can negatively affect its quality and storage life.

Use a clean and completely dry spoon whenever you take pickle from the jar.

Should You Use Mustard Oil for Green Chilli Pickle?

Mustard oil is traditionally associated with many North Indian pickle preparations and gives the achar its characteristic pungent aroma.

For a traditional North Indian flavour profile, mustard oil is an excellent choice.

However, recipes can be adapted using other oils depending on dietary preferences and the flavour you want to achieve.

Keep in mind that changing the oil can significantly change the taste and traditional character of the pickle.

How to Store Homemade Green Chilli Pickle

Storage depends on the recipe and how the pickle has been prepared.

For quick or refrigerator-style preparations:

• Use a clean, dry glass container.
• Refrigerate the pickle as directed by the recipe.
• Always use a clean, dry spoon.
• Never introduce water into the jar.
• Keep the container tightly closed.
• Check for signs of spoilage before consuming.

Traditional long-storage pickle recipes depend on factors such as acidity, salt concentration, moisture control, oil coverage, hygiene and preparation method. Shelf life should therefore not be assumed from the presence of oil alone.

If you notice mould, an unusual smell, unexpected gas formation or other signs of spoilage, discard the pickle.

Green Chilli Pickle vs Green Chilli Achar: Is There a Difference?

In everyday Indian usage, green chilli pickle, green chilli achar, hari mirch pickle and hari mirch ka achar often refer to the same broad category of condiment.

The exact ingredients and preparation method vary by region and household.

Some recipes are instant, some are sun-cured and others are designed for longer storage. Some use mustard oil, while others use different oils or additional acidic ingredients.

So when searching for a green chilli pickle recipe, don't be surprised if two traditional recipes look completely different.

What to Eat With Green Chilli Pickle

Achar is one of the easiest ways to add flavour to a simple Indian meal.

Try your homemade green chilli pickle with:

• Aloo paratha
• Mooli paratha
• Gobhi paratha
• Plain paratha
• Roti
• Dal chawal
• Khichdi
• Poha
• Poori
• Thepla
• Curd rice

A little spicy hari mirch achar alongside hot dal and freshly cooked rice can turn a simple meal into something much more satisfying.

Homemade Green Chilli Pickle vs Store-Bought Pickle

Making green chilli pickle at home gives you control over the ingredients, spice level and flavour profile.

Factor	Homemade Pickle	Store-Bought Pickle
Flavour	Can be customised	Consistent
Spice Level	Fully adjustable	Fixed by product
Convenience	Requires preparation	Ready to eat
Recipe	Can follow family tradition	Prepared by the brand

If you enjoy the experience of making achar, homemade is rewarding. If you want the traditional flavour without spending time preparing a batch, a ready-to-eat homemade-style pickle is a convenient alternative.

Frequently Asked Questions About Green Chilli Pickle

What is green chilli pickle called?

Green chilli pickle is commonly called hari mirch ka achar, hari mirch pickle, green chilli achar or mirchi achar.

How do you make green chilli pickle at home?

A basic green chilli pickle can be prepared by combining fresh green chillies with spices, salt, oil and a souring ingredient such as lemon juice or vinegar. The exact ingredients and curing method depend on the regional recipe.

Which oil is traditionally used for green chilli pickle?

Mustard oil is commonly used in many North Indian green chilli pickle recipes because it provides the characteristic pungent flavour associated with traditional achar.

How can I make green chilli pickle less spicy?

Choose a milder chilli variety, remove some seeds and inner portions, or balance the flavour with ingredients such as lemon juice or jaggery.

Can I make green chilli pickle without mustard oil?

Yes. Other oils can be used depending on the recipe and your preference. However, the flavour will differ from a traditional mustard-oil-based achar.

Can green chilli pickle be made instantly?

Yes. Several instant chilli pickle recipes combine fresh chillies with spices, oil and acidic ingredients and can be eaten after a short resting period. Longer traditional curing methods produce a different, deeper flavour.

How should homemade green chilli pickle be stored?

Storage depends on the recipe. Quick refrigerator pickles should be refrigerated, while traditionally cured pickles require appropriate control of moisture, acidity, salt, oil and hygiene. Always follow the specific recipe's storage instructions.

Final Thoughts

Green chilli pickle is proof that a handful of simple ingredients can create an incredibly distinctive Indian condiment.

Whether you prefer a traditional Punjabi-style hari mirch pickle, a spicy garlic version, a sweet-and-tangy achar, a quick refrigerator pickle or a fusion recipe, there are plenty of ways to enjoy green chillies.

The key is to start with good-quality chillies, use fresh spices, control moisture carefully and choose a preparation method that matches how you plan to store the pickle.

And if you love the traditional taste of homemade achar but don't always have time to prepare it yourself, you can also explore our range of homemade pickles from Maa Kaa Achar.

Explore Homemade Pickles →

From everyday favourites to regional flavours, our pickles are inspired by the comforting taste of traditional Indian kitchens.

Ghar Jaisa Nahi. Ghar Ka Swad.