Hari Mirch Achaar

Hari Mirch Achaar

Achaar (pickle) making process can be very easy, if you have right guidance and a simple recipe: Bhabhi’s Kitchen brings you both. Following recipe results in a perfect chatkharay daar achaar which shall enhance your plain menu of Daal Chawal. Try it out and share with family & friends.

Cuisine: Asian – Hyderabadi

Type: Sideline / Pickle



s. no Ingredient Quantity
1 Green Chilies (moti wali) ½ kg
2 Mustard Oil (sarson ka tail) 250ml
3 Red Chili Flakes (kuti lal mirch) 1 teaspoon
4 Salt 3-4 tablespoons
5 Turmeric Powder 1 ½ teaspoon
6 Fennel Seeds (saunf) 1 tablespoon
7 Cumin (sabit zeera) 1 tablespoon
8 Kilonji 1 tablespoon
9 Fenugreek Seeds (methidana) ½ teaspoon
10 Mustard Seeds (Rai) ½ teaspoon


Procedure for preparing Hari Mirch Achaar:

  1. Wash the chilies and spread them on kitchen towel to let them dry completely.
  2. Sprinkle salt generously over chilies and put them under sunlight for one hour.
  3. Now fry the chilies (remove excess salt) using little oil in frying pan.
  4. Put fried chilies in a jar. Add all spices mentioned in ingredients list.
  5. Warm mustard oil in a pot and pour into jar (be careful not to boil the oil – it should be warm).
  6. Shake the jar to mix all ingredients together.
  7. Now put the jar on kitchen rack (anywhere suitable) covered for 10-15 days.


Tip: Make sure wet spoon is not used while taking out pickle from jar. Enjoy with daal rice dishes.

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