Homemade Green Chilli Pickle | Hari Mirch Achar
Green chillies cut into small pieces, mixed with coarse ground mustard and fennel in cold pressed mustard oil, then left in the sun for days until they soften and turn olive. Hot, sharp and clean. This is the jar for people who find other pickles too mild.
- Hot, tangy, savoury
- Cold pressed mustard oil
- Green chilli, mustard seed, mustard oil
- Bengali home kitchen, Kolkata
- No preservatives
- For real chilli eaters
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About this jar
Every range needs one jar that means it. This is ours. The heat is sharp and clean rather than smoky, and it fades quickly instead of hanging around, which is exactly what you want beside a plate of dal and rice.
The chillies are cut small, mixed raw with the masala and mustard oil, and left in the sun for days. The sun does the cooking. The pieces soften and turn from bright green to olive as they soak up the mustard, and the heat stays sharp.
Ingredients
Green chilli, cold pressed mustard oil, mustard seed, fennel seed, cumin, ajwain, coriander seeds, turmeric, salt, and our home spice blend.
What is not in it
- No vinegar or acetic acid
- No chemical preservative
- No artificial colour or added flavouring
- No palm oil
Taste & texture
What you will taste
Heat, and it arrives immediately. Behind it is the sourness of the mustard and the sweetness of fennel, which is what keeps it from being nothing but burn.
The heat is clean and short. It peaks fast and clears fast, so it works as a side rather than taking over the meal.
How it's made
Cut small, cured in the sun
The chillies are cut into small pieces, mixed raw with the mustard and fennel masala and mustard oil, and the jars sit in the sun for days. That is what turns them olive and takes the raw edge off.
Sorted by hand first
Only firm, unblemished chillies go in. One soft chilli will turn a whole jar, so the sorting takes longer than the cutting.
Pairs well with
Everyday
Dal and rice, khichdi, curd rice, roti. A few pieces are usually enough to season a plate.
Worth trying
Stirred into a stir fry near the end. In a marinade, where it stands in for fresh chilli plus mustard masala. With rice and fried fish, or a plain paratha,roti and aloo sabzi.
Storage & shelf life
Keeping it fresh
- Always use a clean, dry spoon.
- Keep the chillies submerged under the oil layer.
- Cool, dry shelf, away from sunlight. No fridge needed.
- Best within nine months of opening, twelve months unopened.
Product details
Available in 200 g and 500 g food grade plastic jars, double sealed and bubble wrapped. Made and bottled in Kolkata in small batches.
| Taste | Hot, tangy, savoury |
|---|---|
| Oil | Cold pressed mustard oil |
| Key ingredients | Green chilli, mustard seed, mustard oil |
| Recipe origin | Bengali home kitchen, Kolkata |
| Weight | N/A |
| Dimensions | N/A |
| Size | 200 g, 500 g |
| Type | Vegetarian |
About The Flavor Chapter
The Flavor Chapter is a small homemade pickle business run out of a kitchen in Kolkata, West Bengal. We make Bengali achar the way it has always been made at home. Seasonal fruit bought locally, cold pressed mustard oil, a spice blend handed down rather than bought in, and enough resting time for the two to meet.
We are not a factory. Every batch is made by hand in quantities small enough for one person to watch over the whole thing, which limits how much we can sell and is why some jars disappear for months at a time. Kul and amla are winter fruit, so we make them in winter.
What we will not do: no chemical preservatives, no vinegar shortcuts, no artificial colour. A properly made pickle preserves itself in oil, salt and spice. It does not need help from a laboratory.
Every order is sealed, double wrapped and packed by hand before it ships across India. If a jar arrives broken, we replace it.
Customer Reviews
4.6 based on 5 reviews
5 reviews for Homemade Green Chilli Pickle | Hari Mirch Achar
Customer photos and videos
Homemade Green Chilli Pickle | Hari Mirch Achar
How we make this pickle special
1Sorted by hand
Only firm, unblemished green chillies go in. One soft chilli can spoil a whole jar.
2Cut small
Washed, dried completely, then cut into small pieces on a board, seeds and all.
3Mixed with mustard masala
Coarse ground mustard, fennel, cumin, ajwain, turmeric and salt go in raw with cold pressed mustard oil.
4Cured in the sun
The jars sit in the sun for days until the pieces soften and turn olive under the oil.
Our kitchen, our people
We spend on what goes inside the jar
We are a small, home run kitchen in Kolkata. Every jar is made by hand in a small batch, the way it is made at home. That costs more than a factory line, where machines and huge volumes bring the price down. We cannot do that, and we do not want to.
So we chose where the money goes. It goes into branded masalas, cold pressed mustard oil and good fruit, with no preservatives to stretch them. It does not go into glossy boxes, shiny labels or brochures. Our packaging is simple on purpose, and what we save there goes back into a fairer price for you.
The people who cook and pack your pickle are paid properly and on time, and we look after them like family. That matters to us as much as the taste.
- Branded masalas and cold pressed mustard oil
- No preservatives, ever
- Simple packaging, fairer prices
- Fair pay for the people who cook
You may not get a fancy box from us. But one spoon will bring you back.
The Flavor Chapter family
Questions about this jar
How hot is this green chilli pickle?
Hot. This is the one we make for people who find the rest of the range too mild. The heat is sharp and clean rather than smoky, and it fades quickly instead of lingering.
Are the chillies whole or cut?
Cut into small pieces, so you can take as little as you like. A few pieces on the side are enough to season a plate.
Can I use it in cooking?
Yes. Stirred into a stir fry, mixed into curd rice, or added to a marinade, it does the job of fresh chilli plus mustard masala in one spoon.
Is there vinegar or preservative in it?
No. Salt and mustard oil preserve it. No vinegar, no acetic acid, no chemical preservative and no colour.
How long will an opened jar last?
Nine months with a dry spoon, as long as the chillies stay under the oil. Twelve months unopened.
Will it get hotter over time?
It settles rather than intensifies. The raw sharpness softens over the first few weeks and the heat stays about the same after that.
I take a small spoon in my office tiffin with rotis. The chopped mirchi is easy to eat and has lovely masala.
Fresh tasting and nicely packed. Oil is a little more than I prefer, so I just take the pieces.
Love the saunf and mustard taste. The chilli is cut in small bits so you get some in every bite.
Roti sabzi felt boring without this today 😅
Good hari mirch achar, not crazy spicy. I personally wanted more heat though.