Indian Jalapeno Pickle Recipe Instant Hari Mirch Achaar

Instant Indian Jalapeno Pickle:

Homemade pickle is a very common side in most Indian homes and this one is extra special as it’s my mom’s recipe. I’ve been making it just the way she taught me for the past many years and the results are always amazing. Although I’m making it with ‘Jalapeno’ but can be made with any chili (red or green). It’s also popularly known as ‘Hari Mirch ka Achaar/Aachar in India (hair = green and mirch = chili).

Ingredients for Hari Mirch ka Achaar:

Just like any homemade pickles, the ingredients are mostly found in our kitchen and are pretty simple: Jalapeno – use any other chili incase you don’t have them. Homemade Pickle Mix – using mustard seeds, fennel seeds, carrom seeds, coriander seeds, cumin seeds and fenugreek seeds. Oil – I’m using ‘mustard oil’ but you can make it in any light or olive oil. Basic Spices – turmeric, red chili, salt, asafetida (hing), nigella seeds (kalonji) Vinegar

How to Make Instant Jalapeno Pickle:

We start by ‘dry roasting’ the pickle mix and then grinding them when cooled. Then we saute the spices in oil. Mix the chopped jalapeno and saute everything. Lastly, add the vinegar and saute some more. Turn off the heat and transfer to a clean air-tight bowl. It’s extremely important to keep any pickles in air-tight clean bowls for longer shelf life. Once the pickle is cooled, I keep it in the fridge till it’s finished. Since it doesn’t have many preservatives, I don’t keep it for longer.

Tips, Storage and Pairing of Pickle:

You need to make sure that all the ingredients that are used are clean. The jalapeno needs to be washed and air-dried/patted with a cloth to make sure there is no water in them (this helps longer shelf life without any molds). If using ‘Mustard Oil’, you need to heat the oil first till it starts burning and then cools completely. This step takes out the mustard oil smell. If using any other oil, you can skip the above step. You can use any of the mustards (black/brown or yellow). As mentioned above, any achaars, need to be stored in a clean/sterilized (preferred) air-tight container (this prevents any molds/fungus buildup in pickles). If you are using any other chili, make sure you remove the excess seeds as that’s what adds heat to the achaar (incase you do not like much spiciness). The ‘Pickle Mix’ or ‘Achaar ka Masala’ can be made and kept separately in an air-tight jar for up to 3-4 months and used in ‘Achari recipes or Pickles’.

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