Green Chilli Pickle || Hari Michon ka achar || How to make green Chilli Pickle with step-by-step photos
Sun pickles are usually fermented and can take 3 days to a week to a month. But what if you don’t have any pickles at your home and want something instantly? The dish which I am going to explain here is known as Hot Chilli Pickle or Mirch Ka Achar which you can make in almost 15 to 20 mins and can have once cooked.
- You can keep the pickle also under the sun-light for 2-3 days
- Don't cook if you are keeping pickle under the sun-light for 3 days
- Don't keep pickles in any moist place it may be spoiled/rotten
- Using a glass jar/container for pickles is better than metal pots or spoon
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Start by cutting the chillies into small chunks or bite-size pieces, and remove the stalk. Try using the scissor for chopping the chillies as it is more convenient and also doesn’t come on your hands. Similarly, chop down all the chillies
Now in a green chilli bowl add mustard oil
Note: if you don’t like the spicy and sharp taste of mustard oil then heat the oil in a pan and put 1 piece of onion, let it burn for removing the sharp taste of the oil
When it gets completely cool down then pour it into the chilli bowl
But the sharp taste of mustard oil is good in this chilli pickle because here am not heating the oil but rather adding it directly to the pickle