Instant Green Chilli Pickle | 5 Min में मिर्च का अचार | Kunal Kapur Recipes

Craving something spicy, tangy, and full of flavour? This instant hari mirch ka chaat (green chilli pickle) is your new go-to! Made in just 5 minutes, this recipe needs no cooking, no vinegar, and no sunlight – perfect for when you want a quick desi condiment without the wait.

It’s bold, zesty, and pairs beautifully with parathas, dal-chawal, khichdi, or even simple roti-sabzi. If you love traditional Indian pickles but don’t have the time for long processes, this one’s a total game-changer.

Instant Green Chilli Pickle
Ingredients
Green chilli (हरी मिर्च) – 250 gms
Salt (नमक) – 1½ tsp
Fenugreek seeds (मेथी दाना) – 1 tsp
Kalonji (कलौंजी)- 1 tsp
Fennel (सौंफ) – 1 tbsp
Mustard seeds (राई) – 2 tbsp
Asafoetida (हींग) – ½ tsp
Turmeric powder (हल्दी) – 1 tsp
Kashmiri red chilli (कश्मीरी लाल मिर्च) – 1½ tsp
Salt (नमक) – 1½ tsp
Mustard oil (सरसों का तेल) – ¼ cup
Vinegar (सिरका) – 3 tbsp

Method:
Wash the green chillies thoroughly and dry them completely (no moisture).
Cut them into halves or small pieces, depending on your preference.
In a mortar-pestle or mixer (pulse mode), coarsely crush:
fenugreek seeds, fennel seeds, mustard seeds, and kalonji.
(Don’t make a fine powder—keep it slightly coarse for texture.)
Heat the mustard oil until it reaches smoking point.
Turn off the flame and let it cool down slightly.
Mix everything together
In a large bowl, add the chopped chillies.
Add salt, turmeric, Kashmiri red chilli powder, hing, and the crushed spices.
Mix well so the chillies are evenly coated.
Add oil & vinegar
Pour the slightly cooled mustard oil over the mixture.
Add vinegar and mix everything really well.
Rest (optional but recommended)
Let it sit for 10–15 minutes so the flavours come together.

01:10 – how to slice your green chillies for achaar
03:02 – make the achaar mix
07:34 – how to store your achaar

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