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Homemade Green Chilli Pickle or Mirchi-Ka-Achar

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4 from 1 review

  • Author: Sonia Mangla
  • Total Time: 30 minutes
  • Yield: 6 1x


Get yourself in an Indian pickle today


  • 1012 Small Green Chillies
  • Ginger Root 1 Piece
  • Lemons 2
  • Salt 1/2 Tablespoon
  • Turmeric powder 1/4 Tablespoon


  1. Take the chilies wash them with water & dry using paper towel.
  2. Leave them aside and ensure that they are completely dry. (if you plan well, do this step in the evening & leave the chillies overnight to dry)
  3. Lovely Colors, I love these smaller peppers
  4. Dry with paper towel & leave overnight to dry
  5. Peel the ginger root using a peeler & chop finely in to same size julliens.
  6. Ensure glass container we’re going to use is washed well with detergent & dried with paper towel.
  7. In a separate glass container squeeze out the lemon juice.
  8. (Tip : Microwave half cut Lemons for 10-15 sec ,this will make’s soft & get the most juice out)
  9. Add salt & turmeric to lemon juice in the glass container, mix well.
  10. At this stage add chillies and ginger to lemon juice mixture and stir again.
  11. Tightly close the glass jar & keep in refrigerator for atleast 48 hours.
  12. Your pickle is ready in 2 days, but it is going to be very sharp/hot at this point.
  13. It will take at least 3-4 days for it to become milder.
  14. Shaking the glass jar every day with ensure even spread & absorption of lemon juice.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
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