Chilly Pickle/ Mulaku Achar/ Mirch Achar

Chilly Pickle/ Mulaku Achar/ Mirch Achar

Chilly Pickle/ Mulaku Achar/ Mirch Achar

Chilly Pickle/ Mulaku Achar/ Mirch Achar

Chilly Pickle/ Mulaku Achar/ Mirch Achar is made with green chillies, mustard oil, cumin, powdered spices, dry chilly and vinegar. India is known for it’s pickle and I can’t do without pickles either. You will always find variety of pickles on my dining table itself, I don’t want them anywhere else, I want them handy while I am eating.

Chilly Pickle/ Mulaku Achar/ Mirch Achar


Like I said, Indians are fond pickles, the most notable varieties are mango, lime, lemon and garlic. Mainly there are two variations of pickles in India- one without oil and the one with oil. Today the recipe I am sharing with you has got oil in it.Chilly Pickle/ Mulaku Achar/ Mirch Achar

The style of cooking or the style pickling will vary from region to region. Well, in South India normally the pickling starts with a tempering and the cooked or uncooked ingredients are added into it and further cooked.

I hope you will enjoy this Chilly Pickle/ Mulaku Achar/ Mirch Achar recipe and do let me know your feedback in the comment section below. I have previously shared Mango pickle, Ambazhnga Achar, Kerala Style Lime Pickle on this blog, please check them out.

Chilly Pickle/ Mulaku Achar/ Mirch Achar


  • Green chilly – 100 gms
  • Mustard oil – 1 Tbsp
  • Cumin seeds -1/2 Tsp
  • Turmeric powder -1/4 Tsp
  • Chilly powder – 1/4 Tsp
  • Asafoetida or hing -1 pinch
  • Salt to taste
  • Vinegar – 1/2 Tsp optional


  1. Heat up mustard oil in a kadai.
  2. once the oil starts to smoke, add cumin seeds and chilly.
  3. Let it fry for a couple of minutes.
  4. Then add powdered spices such as turmeric, chilly and asafoetida.
  5. Add salt and cook another 5 minutes.
  6. Remove from the fire and let it cool down.

Note: Once it’s cooled down to room temperature, you can store in air tight containers. Adding vinegar will increase the shelf life.

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Bone Appetite & Happy Cooking!



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