Hari Mirch Ka Khatta Meetha Achaar Recipe

हरी मिर्च का खट्टा मीठा अचार रेसिपी

इस अचार को मीठे और स्पाइसी स्वाद के साथ बनाया जाता है जिसमें हरी मिर्च, सिरका, गुड़, साबुत मसाले और सरसों का तेल  का इस्तेमाल किया जाता है।

Khatta meetha mirch ka achar is an instant green chilii sweet and sour pickle that is soooo delicious and  great to eat with chapati, phulka or roti.


It is an instant pickle and does not have a long shelf life.

You need to finish the pickle within 4 to 5 days even if it is refrigerated.


  • Green chilies -250 gms
    wash it properly. dry them well. remove stalk and cut into pieces.
  • Turmeric powder 1/2 tsp
  • Red chili powder 1/2 tsp
  • Coriander powder 1/2 tbsp
  • Cumin powder 1/4 tsp
  • Tamarind paste 1tsp
    Tamarind small piece -soaked in 1cup warm water for 10 mins
  • Jaggery 5 tbsps, grated
  • Salt 1 tsp

For tempering:

  • Mustard seeds 1/2 tsp
  • Cumin seeds 1 tsp
  • Fennel seeds or saurf -1tsp
  • Asafoetida  or Hing-1/2 tsp
  • Mustard oil 4-5 tbsps

Method :

Extract tamarind juice or take tamarind pulp.
Pour the entire tamarind juice in a pan and simmer on low flame for 5 mins.
Add grated jaggery and allow it to melt.
Simmer for a min and turn off flame. Set aside.

Heat mustard oil till smoking hot, turn off flame.
Wait for a few mins before adding the spices in oil.

Add mustard seeds, cumin seeds, and fennel seeds. Once they crackle, add the asafoetida and saute for a few seconds.
Add the green chilies.
Turn on the flame and cook for 5 mins on low flame.

Add turmeric powder, red chili powder, coriander powder, roasted cumin powder and mix well.
Sauté for 5 mins on low flame.

Pour the tamarind-jaggery syrup over the green chilies
Add salt.
Allow the chilies to cook in this syrup till it reaches a thick consistency, on low flame.
Turn off the flame. Cool.

Pour into a glass jar and place lid tightly.
Refrigerate it within 5 hours of preparation.
It has a shelf life of 24-36 hours at room temperature.

Serve with chapati, paratha or Mathri.


The quantity of tamarind should not be more than that of a small lemon
you can use 1 heaped tsp of raw mango powder/Amchoor.


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