Green Chilli Pickle – Easy Instant Achar Without Sunlight

This Green Chilli Pickle / hari mirch ka achar is an instant pickle recipe that doesn’t need any sunlight or vinegar. It’s spicy, flavorful, and ready in just a few hours.

You roast the spices, add some spice powder, lemon juice and mustard oil, mix it all together — and you’re done.

It’s great for anyone who loves homemade pickles but doesn’t want the long drying and fermenting process.

Whether you’re a beginner or someone who just wants a shortcut version, this recipe is going to be your new favorite.

About Green Chilli Pickle:

If there’s one thing that can take a simple Indian meal from “okay” to “wow,” it’s an achar.

And among all the achars we enjoy at home, this green chilli pickle, or as we lovingly call it, hari mirch ka achar, has always had a special place on our dining table.

I still remember how much I used to love this achar during my college days. Every lunch break felt like a small picnic.

One of my friends always had this spicy, tangy green chilli pickle in her tiffin, made by her mom. It was so good that even those who weren’t fans of spicy food would sneak in a bite.

Just a small piece of paratha and a spoon of that achar — and the whole meal felt special.

Years later, I tried to recreate that same flavor. But honestly, I didn’t want to wait for days or dry ingredients in the sun like traditional achars.

I wanted something simple and quick — something that fits into a busy day. That’s when I started making this instant chilli pickle — no sunlight, no vinegar, and definitely no waiting.

And recently, when my mom came to visit us, this is one of the first things she made in my kitchen — this same green chilli pickle, along with aam ka achar and stuffed green chilli pickle.

The aroma of mustard oil heating in the pan, the sound of spices being crushed, and the way she carefully mixed everything — it brought back so many memories.

Watching her make it reminded me how pickles aren’t just about food — they’re about love, warmth, and everything comforting about home.

This version of hers is simple, fuss-free, and comes together in less than 30 minutes. It’s full of flavor and made with ingredients you already have at home.

If you’ve been wanting to try your hand at making achar but felt it was too complicated — this is the perfect recipe to begin with.

Serving Suggestions:

This pickle goes beautifully with:

Dal-chawal or khichdi

Aloo paratha or plain roti

Thepla or poori

Curd rice

Basically, anything you want to add a spicy punch to — this pickle is perfect.

Storage Suggestion:

Store it in a clean, dry glass jar. Keep it at room temperature for up to a week, or refrigerate it for longer shelf life — about 3 to 4 weeks. Always use a clean, dry spoon to take it out.

Pro Tips:

I used regular green chillies (the kind we usually use for tadka). They aren’t very spicy, which worked perfectly for us.
But if you enjoy that extra heat, you can use spicier chillies or even thicker ones like bhavnagri or bajji chillies — they absorb the masala really well and stay slightly crunchy.

Dry the chillies completely after washing. Even a little moisture can spoil the pickle quickly.

Roast mustard seeds and fenugreek seeds lightly before grinding — it brings out a wonderful aroma and flavor in the achar.

Mustard oil gives that classic North Indian achar taste. Try not to skip it — but if you absolutely can’t use it, cold-pressed oil works too.

Lemon juice is optional — I add it sometimes for a mild tang, especially if the chillies are too plain.

Why You Should Try this Recipe:

Super quick — ready in less than 30 minutes.

No need for sunlight or long waiting time.

No vinegar or preservatives.

Perfect for beginners and busy cooks.

Full of flavor and pairs with everything.

Looking For Some More Recipes Like This:

Stuffed Green Chilli Pickle

Aam ka Achar Recipe

Instant Gajar Mooli Mirch ka Achar

15 Minutes Ginger Green Chilli Pickle

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Basic Ingredients Used to Make this Easy Indian Pickle Recipe:

Green Chillies: These are the main star of this achar. Use fresh green chillies that are not too spicy. But if you love spicy food, then choose chillies that are hotter.

Coriander Seed: Adds a warm, citrusy flavor and texture to the masala.

Cumin Seeds: Adds earthy and slightly bitter notes, giving the pickle a balanced depth.

Mustard Seed: Gives a sharp, pungent taste and helps in preservation.

Fenugreek Seeds: Adds a slightly bitter flavor that enhances the overall masala and improves digestion.

Fennel Seeds: Gives a sweet, aromatic touch that balances the heat from the chillies.

Hing (Asafoetida): A pinch of hing gives a nice depth of flavor and aids digestion.

Turmeric Powder: Adds earthy flavor and bright yellow color; also acts as a natural preservative.

Lemon Juice: Lemon juice balances out the heat of spices and chillies. Also it gives a fresh and natural sourness, you can add amchur instead of lemon if you want.

Salt: Enhances flavor and helps preserve the pickle.

Mustard Oil: Traditional oil used in North Indian pickles; gives an authentic flavor and helps in preservation.

Cook ModePrevent your screen from going dark

• 2 tbsp Coriander seeds
• 1 tbsp Cumin seeds
• 1 tsp Methi seeds fenugreek seeds
• 2 tsp Mustard seeds
• ½ tsp Ajwain carom seeds
• ½ tsp Kalonji nigella seeds
• 1 tbsp Fennel seeds
• 2 pinch Hing asafoetida
• 2 tsp Haldi turmeric powder
• 3 tsp Salt adjust to taste
• ¼ cup Mustard oil
• 3 – Lemons juice
• 1/2 tsp – Fennel seeds whole
• 250 gm Small green chillies

• Wash and dry the green chillies completely. Use a kitchen towel to remove all moisture. Cut them into two pieces or small pieces or slit them lengthwise.

• Dry roast coriander seeds, cumin seeds and fennel seeds. Once done take them out in a plate.

• Then dry roast methi on low flame until aromatic. Take it out.

• Lastly, while the pan is still hot (with the gas turned off), add the black mustard seeds. Let them heat slightly, then remove and set aside.

• Let all the roasted spices cool down completely. Once cooled, grind them together coarsely — not into a fine powder

• Now take a bowl add ground powder, ajwain, kalonji, fennel seeds, hing, turmeric powder, salt, lemon juice and mustard oil. Mix well.

• Now add chopped geen chilli and combine everything well.

• Transfer in a clean, dry glass jar.

• Let them sit for 2–3 days at room temperature so that the flavors blend well. If you have enough sunlight you can keep under the sun for 2-3 days.

• After 2–3 days, move the jar into the fridge. Always use a clean spoon to serve.

Nutrition Facts

Green Chilli Pickle

Amount Per Serving

Calories 3769
Calories from Fat 576

% Daily Value*

Fat 64g98%

Saturated Fat 7g44%

Polyunsaturated Fat 13g

Monounsaturated Fat 37g

Sodium 44473mg1934%

Potassium 1008mg29%

Carbohydrates 802g267%

Fiber 392g1633%

Sugar 384g427%

Protein 10g20%

Vitamin A 179IU4%

Vitamin C 1528mg1852%

Calcium 352mg35%

Iron 14mg78%

* Percent Daily Values are based on a 2000 calorie diet.

Frequently Asked Question About this Recipe:

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