🌶️ Bihari Green Chili Pickle (Bihari Mirch Ka Achar)
Bihari Green Chili Pickle is a spicy and tangy traditional pickle from Bihar, India. It is made with fresh green chilies stuffed with a flavorful mix of mustard seeds, fennel, fenugreek, and aromatic spices. Mustard oil gives it a bold and authentic taste.
The chilies are filled with the spice mixture, placed in a clean glass jar, and covered with heated mustard oil. The jar is then kept in sunlight for a few days to allow the flavors to develop. Within 4–5 days, the pickle becomes ready to enjoy.
This pickle pairs perfectly with dal-rice, paratha, khichdi, or even simple roti. Its strong, spicy flavor adds a delicious kick to any meal.
📝 Ingredients
- 250 grams thick green chilies (suitable for stuffing)
- 3–4 tablespoons yellow mustard seeds (coarsely ground)
- 1 tablespoon fennel seeds (coarsely ground)
- 1 teaspoon fenugreek seeds (lightly roasted and ground)
- ½ teaspoon nigella seeds (kalonji)
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1–2 tablespoons dry mango powder (amchur) OR 2–3 teaspoons lemon juice
- 1 teaspoon salt (or to taste)
- 4–5 tablespoons mustard oil
👩🍳 Instructions
- Prepare the chilies:
Wash and dry the chilies completely. Make a slit lengthwise and remove some seeds if you prefer less heat. - Make the spice filling:
In a bowl, mix mustard, fennel, fenugreek, nigella, turmeric, red chili powder, salt, and amchur.
Add 1–2 teaspoons of heated (then cooled) mustard oil to make the mixture slightly moist. - Stuff the chilies:
Fill each chili generously with the spice mixture. - Add oil:
Heat the remaining mustard oil until it reaches smoking point, then let it cool.
Place stuffed chilies in a clean, dry glass jar and pour the cooled oil over them until fully covered. - Sun-cure:
Keep the jar in sunlight for 3–4 days. Shake gently once daily.
The pickle will be ready in about 4–5 days.
✅ Tips
- Make sure there is absolutely no moisture to prevent spoilage.
- You can add a little vinegar for extra tanginess and longer shelf life.
- Always use a clean, dry spoon when serving.
If you’d like, I can also share a garlic version or a quick no-sun method 😊