If you’re someone who loves bold, spicy, and tangy flavors that instantly elevate your meal, this Instant Mirchi Ka Chatpata Achar (Green Chilli Pickle) is a must-try! With aromatic whole spices, crunchy green chilies, and a mouthwatering mustard oil base, this achar brings a delicious kick to any dish. Even better? It takes just 10 minutes to prepare and stays fresh for up to a year!
Whether you’re serving it alongside dal-chawal, stuffed parathas, or a humble khichdi, this quick green chili pickle adds the perfect chatpata twist to your plate.
📝 Ingredients You’ll Need
Here’s everything you need to make this spicy and tangy achar at home:
Whole Spices for Pickle Masala:
- 1 tablespoon cumin seeds (jeera)
- 1 teaspoon fenugreek seeds (methi dana)
- 5 tablespoons fennel seeds (saunf)
- 5 tablespoons rai dal (split mustard seeds)
Other Ingredients:
- ¾ cup mustard oil
- 250–300g green chillies (use medium-hot ones for best results)
- 4-inch piece of fresh ginger (peeled and finely chopped or crushed)
- 1½ tablespoons salt (adjust to taste)
- 1 teaspoon turmeric powder
- 1 tablespoon Kashmiri red chilli powder (for color and mild heat)
- ½ teaspoon asafetida (hing)
- 1 teaspoon nigella seeds (kalonji)
- ½ cup white vinegar (acts as a preservative and adds tang)
🍳 Step-by-Step Recipe
🔹 Step 1: Dry Roast the Pickling Spices
In a pan over low to medium heat, dry roast:
- 5 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 tsp fenugreek seeds
- 5 tbsp rai dal
Roast them for about 2 minutes, just until they turn aromatic and lightly toasted. Be careful not to burn them. Turn off the heat and let them cool completely before grinding.
🔹 Step 2: Grind the Masala
Transfer the cooled spices to a mixer grinder and pulse until you get a coarse powder. The texture should be slightly grainy—not too fine. This is your flavorful achar masala.
🔹 Step 3: Prep the Green Chillies
- Wash the green chillies thoroughly and dry them completely. Moisture is the enemy of pickles—it can lead to spoilage.
- Once dried, remove the stems and cut the chillies into small rings or bite-sized pieces using a knife or scissors.
- Also, peel and crush or finely chop the ginger.
🔸 Tip: Dry the chillies under a fan or in sunlight for 30–60 minutes to ensure there’s no residual moisture.
🔹 Step 4: Heat the Mustard Oil
In a separate pan, heat ¾ cup mustard oil until it reaches smoking point (this removes its raw aroma). Then, turn off the flame and let it cool completely.
🔸 Tip: Smoking the oil gives the pickle its signature flavor and helps preserve it.
🔹 Step 5: Assemble the Pickle
In a large mixing bowl, add:
- The chopped green chillies
- Crushed ginger
- 1 tsp turmeric powder
- 1 tbsp Kashmiri red chilli powder
- 1½ tbsp salt
- 1 tsp kalonji
- ½ tsp hing
- The coarsely ground achar masala you prepared earlier
Mix everything thoroughly using a clean, dry spoon or spatula.
🔹 Step 6: Add Mustard Oil
Pour the cooled mustard oil into the spice-coated chili mixture. Stir well so that the spices and oil coat every piece evenly.
🔹 Step 7: Add Vinegar & Final Mix
Now add ½ cup of white vinegar, and mix one final time to combine everything well. The vinegar not only adds a pleasant tanginess but also helps preserve the pickle for longer shelf life.
🫙 Storing the Pickle
Transfer the ready pickle to a clean, dry glass jar. Press down to remove any air pockets. Seal the jar tightly with a lid.
- Store at room temperature for 1–2 days to allow the flavors to mature.
- After that, you can refrigerate it or keep it in a cool, dry place.
- The pickle stays good for up to a year if handled properly.
🔸 Important: Always use a dry spoon to scoop out the pickle to prevent moisture contamination.
🌟 Why You’ll Love This Instant Achar
✅ Ready in Just 10 Minutes
✅ No long fermentation needed
✅ Packed with North Indian flavors
✅ Perfect balance of heat, tang, and crunch
✅ Uses pantry staples – no preservatives or artificial colors
🍽️ How to Serve
This chatpata green chili pickle is a versatile condiment! Try it with:
- Hot aloo parathas and dahi
- Simple dal-rice or rajma chawal
- Khichdi or plain curd rice
- Sandwiches and wraps for an extra zing
- As a spicy side with any Indian thali
🎥 Bonus: Watch the Recipe Video!
I’ve already shared the video tutorial on all my social media platforms where I walk through the entire process step-by-step. You can check it out for extra visual guidance and tips. Make sure to follow and share your recreations—I’d love to see them!
❤️ Final Thoughts
Homemade achars hold a special place in Indian kitchens, and this instant green chili pickle is no exception. Bursting with flavor, easy to prepare, and long-lasting, it’s the kind of recipe you’ll come back to again and again.
So go ahead—grab a jar, whip up this quick miracle in 10 minutes, and add that spicy punch to your meals. Your taste buds will thank you! 😋
