🌶️ 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 😊