Pickles are an inseparable part of Indian cuisine. They bring life to even the simplest meals. Among all varieties, green chili pickle is one of the spiciest and most loved. Known for its sharp flavor and satisfying heat, this homemade achar is a treat for spice lovers. The good news? You can make it easily at home.
Whether you’re craving something spicy with dal-chawal or want to spice up your paratha, homemade green chili pickle fits perfectly. With the rise in demand for preservative-free and natural condiments, more people are choosing to make their own pickles instead of buying from the market or ordering from online best pickle stores.
In this blog, we’ll show you how to prepare homemade green chili pickle at home using basic ingredients. You’ll also learn about ingredient selection, step-by-step preparation, curing, storage, and serving ideas.
Why Make Green Chili Pickle at Home?
Making green chili pickle at home comes with several benefits:
-
You control the spice level
-
You avoid artificial preservatives
-
It’s more cost-effective
-
You get fresh, authentic flavor
-
It’s easy to make and lasts long
While online homemade achar options are available, preparing your own gives you more control and satisfaction. Plus, it’s quick—ready to eat in just a few days!
Ingredients You Need
Here’s what you’ll need to make spicy and tangy homemade pickle using green chilies:
-
250 grams fresh green chilies (long or short, as per preference)
-
2 tablespoons mustard seeds (split or crushed)
-
2 tablespoons fennel seeds (saunf)
-
1 tablespoon fenugreek seeds (methi dana)
-
1 teaspoon turmeric powder
-
1 tablespoon red chili powder (optional for extra heat)
-
1 teaspoon asafoetida (hing)
-
1 tablespoon rock salt (or to taste)
-
200 ml mustard oil (for flavor and preservation)
-
2 tablespoons lemon juice or vinegar
These are commonly used ingredients in homemade achar across India and help preserve the pickle naturally.
Step-by-Step Instructions
Step 1: Clean and Prep the Chilies
-
Wash green chilies well and pat them dry completely with a clean cloth.
-
Cut the stems but do not remove them entirely.
-
Slit each chili lengthwise, without cutting all the way through. This helps the spices enter the chili.
-
Set aside and ensure there’s no moisture.
Moisture is the enemy of pickles. It can spoil them quickly. Be careful during this step.
Step 2: Roast and Crush the Spices
-
Dry roast mustard seeds, fennel seeds, and fenugreek seeds on low heat.
-
Roast until they turn slightly golden and release aroma.
-
Let them cool and grind coarsely using a mortar and pestle.
-
Mix in turmeric, red chili powder, hing, and salt.
This spice blend forms the flavorful base of your homemade green chili pickle.
Step 3: Combine Chilies with Spices
-
In a large mixing bowl, add the slit green chilies.
-
Sprinkle the spice mixture over them.
-
Add lemon juice or vinegar and mix thoroughly.
-
Let the mixture sit for 30 minutes so the chilies absorb the flavor.
At this point, the chili and spice mix should look evenly coated and fragrant.
Step 4: Heat the Mustard Oil
-
Heat mustard oil in a pan until it starts to smoke lightly.
-
Turn off the heat and let it cool for a couple of minutes.
-
Add the oil to the chili-spice mixture gradually.
-
Stir everything well to ensure the oil coats each chili.
Mustard oil not only adds flavor but also acts as a natural preservative.
Step 5: Store and Cure the Pickle
-
Transfer the pickle to a clean, dry glass jar.
-
Make sure chilies are fully submerged in oil.
-
Keep the jar in sunlight for 3 to 5 days to let the flavors mature.
-
Shake the jar once daily for even marination.
After 4 to 5 days, your homemade achar is ready to enjoy.
Tips to Make It Perfect
-
Use gloves while handling chilies to avoid irritation.
-
Do not use water at any step.
-
Make sure jars and spoons are completely dry.
-
Add extra mustard oil if needed to keep the chilies submerged.
These tips are followed by professional homemade pickle makers to keep the pickle safe and flavorful.
Shelf Life and Storage
If stored properly, green chili pickle can last 3 to 6 months. Follow these tips:
-
Keep it in a cool, dry place away from moisture
-
Always use a dry spoon to serve
-
Close the lid tightly after every use
-
If the oil level reduces, top up with heated and cooled mustard oil
These storage tips are also followed by online homemade achar brands to ensure long shelf life and quality.
How to Serve Green Chili Pickle
This pickle is super versatile. You can serve it with:
-
Dal-chawal
-
Stuffed parathas
-
Roti and sabzi
-
Khichdi
-
Pakoras and snacks
-
Curd rice
Even a small amount can add a bold flavor to your meal.
Variations You Can Try
Want to experiment with your homemade green chili pickle? Try these ideas:
-
Add garlic cloves for extra flavor
-
Mix in raw mango for a twist
-
Use small round chilies for a different texture
-
Add carom seeds (ajwain) for digestion support
-
Replace mustard oil with sesame oil for a South Indian version
These variations offer regional flavors, just like you’d find with homemade mango achar, amla achar, or kathal ka achar.
Homemade Pickle vs Store-Bought
Why choose homemade over online best pickle?
-
Homemade = fresh, chemical-free, and customizable
-
Store-bought = longer shelf life, but often contains preservatives
-
Homemade has a personal touch and no hidden ingredients
-
You can try new variations whenever you want
Still, if you ever choose to buy, opt for trusted online homemade achar brands that use natural ingredients and small-batch methods.
Final Thoughts
Now that you know how to prepare homemade green chili pickle at home, why wait? It’s quick, affordable, and bursting with flavor. Plus, you avoid the additives that often come with packaged options. The sharp taste of green chilies combined with aromatic spices and mustard oil makes this a powerful sidekick to your meals.
Try this homemade achar once, and it will surely become a regular in your kitchen. Whether you're making a meal for your family or planning a special lunchbox, this pickle brings everything together.
Want more recipes? You can also try making homemade mango achar, homemade amla pickle, or even kathal ka achar for variety. Homemade pickles are the secret to great Indian meals—simple, flavorful, and unforgettable.