I personally prefer using Shishito peppers – since I like my achar mild, but feel free to use any kind of chilli peppers you deem fit. Jalapenos, banana peppers, serrano peppers, or if your heat tolerance is on the suicidal level like my parents, then please, by all means, run to your closest Indian grocery store and pick out the ones flown in from India. They’re super spicy and can really set your mouth on fire. But who am I to judge!
I’ve started making a batch every weekend, and use it in multiple ways throughout the week. Some of my favourite ways to enjoy this Chilli Achar or Hari Mirch ka Achar is with a side of simple Dal-Chawal or Parathas, in grilled cheese sandwiches, wraps and believe it or not, with some hard cheese and crackers! It’s so versatile and you can really get as creative as you want. Unlike store-bought jarred pickles that are preserved in oil among other things, this will last you about a week stored in the fridge – that is of course if you can manage to save it for that long!
If you enjoyed this Quick Indian Chilli Pickle recipe, you will surely love my Grilled Corn Chaat recipe as well.
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