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Instant Green Chilli Pickle Recipe | मिर्ची और लहसुन का अचार | Chilli Garlic Pickle | Kunal Kapur

Chef Kunal Kapur Quick 15-Min Meals 40 Mins 4 Servings 509.9K views Feb 22, 2021
How to make yummy pickles at home | Chef Kunal Kapoor Recipe | How to make Chilli Garlic Pickle Pickles and Achar are an essential part of Indian meals. They have the strength to enhance your simple meal and make them flavorful. Pickle in a minute? Believe it or not, this yummy instant Green chilli pickle needs just a few minutes of your time. While people think to assume the pickle-making process as a long tiring one, here I got you a very simple Hari Mirch Ka Achar recipe that can be prepared & relished in a jiffy.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

  • Mustard oil – 1cup
  • Heeng – ¼ tsp
  • Methi dana (fenugreek) – 1tbsp
  • Mustard seeds – 2tbsp
  • Cumin – 1tbsp
  • Saunf (fennel) – 1tbsp
  • Garlic cloves – 20nos
  • Ginger slices – ¼ cup
  • Turmeric – 2tsp
  • Green Chilli (cut into 1” chunks) – 3cups
  • Vinegar – 5tbsp
  • Extra Shots- Achari Mayo
  • Pickle – 1 tbsp

Step-by-Step Cooking Instructions

  1. 1
    Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
  2. 2
    Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
  3. 3
    Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
  4. 4
    Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
  5. 5
    Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Use freshly roasted and hand-ground whole spices for the most vibrant flavor profile. Allow aromatics to bloom gently in fat, and always taste your dish in the final 2 minutes of simmering to balance acidity, salt, and heat.

Recipe FAQs & Expert Advice

How long can I store leftover Instant Green Chilli Pickle Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.

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