When it comes to adding a bold and exciting punch to Indian meals, nothing does the job better than hari mirch ka achar. Especially the stuffed version, where green chilies are packed with a spicy, tangy filling that bursts with flavor in every bite. Whether it’s dal-chawal or aloo paratha, this homemade achar enhances everything it touches.
In Indian households, making homemade pickle is not just a recipe—it’s a tradition. And among the many varieties, stuffed hari mirch ka achar holds a special place due to its taste, ease of preparation, and long shelf life. In fact, the demand for online homemade achar and online best pickle options has increased significantly. However, making your own is still the best way to enjoy authentic, preservative-free flavor.
This blog will walk you through an easy recipe for stuffed green chili pickle, explain the ingredients, preparation steps, and storage methods. We’ll also give you tips and serving ideas to make the most of your homemade creation.
Why Choose Stuffed Hari Mirch Ka Achar?
Stuffed green chili pickle combines heat, tanginess, and aroma like no other. It’s made with slit green chilies filled with a dry-spiced mixture and preserved in oil. Here's why it's a favorite:
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Full of flavor, not just heat
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Pairs well with almost every Indian dish
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Lasts for months when stored right
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Easy to customize based on taste
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A traditional delicacy made in many Indian regions
Unlike plain chili pickles, the stuffed hari mirch ka achar has an added layer of spice and complexity due to its special filling.
Ingredients You’ll Need
To make this spicy and flavorful homemade achar, gather the following:
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250 g fresh green chilies (long, thick variety)
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3 tbsp mustard seeds (split or crushed)
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2 tbsp fennel seeds (saunf)
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1 tbsp fenugreek seeds (methi dana)
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1 tbsp nigella seeds (kalonji)
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1 tsp turmeric powder
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2 tbsp red chili powder (optional, for extra heat)
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1 tsp asafoetida (hing)
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Salt to taste (rock salt preferred)
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2 tbsp lemon juice
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200 ml mustard oil (for preserving)
These ingredients are common in many types of homemade pickle, especially homemade mango achar and amla achar as well.
Step-by-Step Recipe
Step 1: Select and Prepare the Chilies
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Wash the green chilies thoroughly and dry them completely with a cloth.
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Make a vertical slit in each chili, keeping the stem intact.
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Remove seeds if you want to reduce the spice level.
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Set the chilies aside on a dry plate.
Dryness is key. Any water content can lead to spoilage later.
Step 2: Roast and Grind the Spices
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Dry roast mustard, fennel, fenugreek, and nigella seeds separately on low flame.
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Allow them to cool before grinding.
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Coarsely grind all the seeds together.
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Mix with turmeric, red chili powder, hing, and salt.
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Add lemon juice to the spice mix and stir into a thick paste.
This filling gives the stuffed hari mirch ka achar its signature flavor.
Step 3: Stuff the Chilies
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Carefully open each chili and spoon in the spice mix.
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Press gently to ensure the filling stays inside.
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Repeat for all chilies.
Stuffing should be even and tight to keep the spices in place during curing.
Step 4: Prepare the Oil
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Heat mustard oil in a pan until it reaches smoking point.
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Let it cool slightly.
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Pour some oil over the stuffed chilies to coat them lightly.
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Save the rest of the oil for storage.
Mustard oil enhances flavor and increases shelf life.
Step 5: Store and Cure
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Place the stuffed chilies in a clean, dry glass jar.
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Pour the remaining cooled oil over them until they are fully submerged.
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Close the lid tightly.
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Keep the jar in a sunny spot for 4–5 days, shaking it once daily.
By the end of the curing period, your stuffed hari mirch ka achar will be full of flavor and ready to enjoy.
Expert Tips for Best Results
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Choose thick green chilies that are not too hot.
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Always use a clean, dry spoon while handling the pickle.
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Add lemon juice only after the spice mix cools to avoid bitterness.
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Let the pickle sit for a week for the best taste.
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Add a clove of garlic to the filling for extra flavor.
These tips are also used by top homemade pickle makers who sell online homemade achar.
Storage Guide
Proper storage ensures your pickle remains fresh and safe:
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Store in a cool, dry place after curing.
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Keep the jar tightly sealed at all times.
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Always ensure chilies are submerged in oil.
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Shelf life is up to 6 months when stored properly.
This is one reason why homemade achar is loved—it stays good for months with little effort.
How to Serve Stuffed Green Chili Pickle
This pickle works great with many Indian dishes. You can pair it with:
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Steamed rice and dal
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Parathas or puri
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Curd rice
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Plain khichdi
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Besan chilla or thepla
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Any dry sabzi or vegetable curry
Even a small bite delivers a bold punch.
Try These Delicious Variations
Once you master this basic recipe, explore other combinations:
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Stuffed with mango powder for extra tang
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Add grated raw mango for a fusion of homemade mango pickle and chili achar
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Add roasted garlic paste for smoky flavor
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Use amla powder to blend the taste of homemade amla achar
These combinations take your homemade pickling skills to a new level.
Homemade vs Store-Bought Pickle
While online best pickle brands offer convenience, nothing matches the freshness of homemade. Here’s why:
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Homemade means no preservatives
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You decide the ingredients and spice levels
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It costs less over time
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It’s more satisfying and fun to make
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Custom flavors are easy to create
That’s why even with so many online homemade achar options, many still prefer making pickles at home.
Final Thoughts
Now that you know how to make stuffed hari mirch ka achar, you’re just a few steps away from adding a bold and flavorful side to your meals. With simple ingredients, a bit of time, and care, you’ll create a spicy delight that beats store-bought varieties any day.
This recipe is easy, authentic, and endlessly customizable. Once you taste your own creation, you’ll want to explore more—maybe even try homemade mango achar, amla achar, or kathal ka achar next.
