Here is my Instant Green Chilli Pickle that is super easy to make from scratch, tasty to the core, and requires a few basic staple ingredients. This is a gluten-free, vegan, traditional-style hari mirch ka achar recipe.
Instant Indian Pickles
There are two types of Indian pickles – instant ones and then the classic conventional pickles that take days to get ready.
I am a huge fan of instant pickle recipes. Why? Because they do not require days to get ready. I can dig my finger and taste them right away.
There are a few easy Indian pickle recipes that I have learned over a period of time. Green Chilli Pickle recipe is one of them. I make it every year in a small batch during the winter season.
The green chilli pickle is easy to make, requires only 4-ingredients, and the entire pickling process takes less than 1 hour .
Ingredients Required
You need only 7 ingredients (including 3 optional ingredients) for making this hari mirch ka achar.
Green Chilli: Any variety of long, medium spicy fresh green chili is perfect for this Indian pickle. Use firm, blemish-free green chilies.
Mustard Seeds: The tiny black mustard seeds or the yellow mustard seeds also known as rai , is the key flavoring ingredient.
Mustard Oil : The pungent taste and luscious texture of the mustard oil are the soul of Indian pickles. There is no substitute for mustard oil in this green chilli pickle recipe.
Salt to season the pickle.
Optional Ingredients: Garlic, pickle masala , and turmeric are the optional flavoring ingredients.
Pickling Process
Prepare Green Chilli: Wash the green chilies. Remove the stem/crown and pat dry with a clean towel. Discard the chili seeds. If possible place them in the sunlight for 15 – 20 minutes to completely dry. Cut chilies into inch-long pieces.
Make Pickle Masala : In a small grinder, blend mustard seeds to a coarse powder. No need to make a fine paste. You can do this in a mortar pestle as well.
Pickle Making: Combine green chili, crushed mustard seeds, garlic, salt, pickle masala, turmeric in a clean and dry bowl. Mix nicely to coat each piece of chili with the spices. Transfer the green chilli pickle to a sterilized jar.
Adding Oil: Heat mustard oil in a pan till it starts smoking. Turn off the heat. Allow the mustard oil to cool down a bit. Pour the mustard oil over the pickle in the jar. Seal the jar with a lid. And shake gently once.
Instant Green Chilli Pickle is ready to serve. Store it at room temperature for a month or so.
My Tried & True Tips
Make sure green chilies are completely dry without any traces of moisture while making the pickle.
It is best if you can keep the green chilli pickle for a day in the sunlight . This way there is a rare chance of fungus and other decay in the pickles.
Adding garlic, turmeric, and pickle masala is optional and a matter of personal taste preference in this green chilli pickle recipe.
If you do not have sunlight , keep the pickle in a bright/well-lit area at room temperature rather than damp/moist places. Shake it 1 – 2 twice every day.
Always use a clean, sterilized jar with a tight-fitting lid for storing this mirch ka achaar. Use a clean and dry spoon to scoop the pickle.
More Indian Pickle Recipes
Punjabi Mango Pickle
Instant Ginger Pickle
Instant Mango Pickle
Gobi Gajar Achar
Garlic Pickle
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 250 gram long green chilli
- ▢ 5 – 6 cloves garlic, optional
- ▢ 2 tablespoon mustard seeds, rai
- ▢ Salt to taste
- ▢ ¼ Cup mustard oil, sarson oil
- ▢ 1 tablespoon achaar ka masala see recipe
Instructions
- Wash the green chilies. Remove the stem and pat dry with a clean towel. If possible place them in the sunlight for 15 – 20 minutes to completely dry.
- Slit the green chilies lengthwise and cut each one into 2 – 3 pieces. Set aside.
- Coarsely crush the mustard seeds in a blender. Combine mustard seeds, salt, achaar ka masala, and salt. Mix nicely.
- Now in a clean bowl mix green chillies, garlic cloves and the spice mix.
- Toss the green chillies nicely in the spice mix. Transfer the pickle to a clean, dry jar.
- Now heat mustard oil in a pan till it starts smoking. Turn off the heat.
- Allow the mustard oil to cool down a bit. Pour the mustard oil over the pickle in the jar.
- Seal the jar with a lid. And shake gently once.
- Instant Green Chilli Pickle is ready to serve.
- Store it at room temperature for a month or so.
Recipe Notes:
- Instead of achaar ka masala you can use 1 tablespoon of fenugreek seeds (crushed) and ½ teaspoon turmeric combined with mustard seeds.
Nutrition
We follow a strict NO SPAM Policy
Green Chilli Pickle Recipe
Equipment
- Mixing Bowl
- Small Pan
Ingredients
- 250 gram long green chilli
- 5 - 6 cloves garlic, optional
- 2 tablespoon mustard seeds, rai
- Salt to taste
- ¼ Cup mustard oil, sarson oil
- 1 tablespoon achaar ka masala see recipe
Instructions
- Wash the green chilies. Remove the stem and pat dry with a clean towel. If possible place them in the sunlight for 15 - 20 minutes to completely dry.
- Slit the green chilies lengthwise and cut each one into 2 - 3 pieces. Set aside.
- Coarsely crush the mustard seeds in a blender. Combine mustard seeds, salt, achaar ka masala, and salt. Mix nicely.
- Now in a clean bowl mix green chillies, garlic cloves and the spice mix.
- Toss the green chillies nicely in the spice mix. Transfer the pickle to a clean, dry jar.
- Now heat mustard oil in a pan till it starts smoking. Turn off the heat.
- Allow the mustard oil to cool down a bit. Pour the mustard oil over the pickle in the jar.
- Seal the jar with a lid. And shake gently once.
- Instant Green Chilli Pickle is ready to serve.
- Store it at room temperature for a month or so.
Notes
- Instead of achaar ka masala you can use 1 tablespoon of fenugreek seeds (crushed) and ½ teaspoon turmeric combined with mustard seeds.
Nutrition
Spinach Corn Sandwich is a vegetarian grilled sandwich packed with the goodness of spinach, corn, and a creamy whole wheat white sauce. It is a family favorite sandwich recipe that easily fits into my weekly meal prep schedule too!
Reasons To LOVE Spinach Corn Sandwich
As a family, Spinach Corn Sandwich is one of our favorite breakfast or brunch recipe.
There is something comforting about the creamy sandwich filling stuffed between the grilled bread slices.
The gooey goodness of the homemade white sauce, the sweetness of corn, and the goodness of spinach complement each other perfectly.
best way to use leftover spinach & corn
perfect for the school lunchbox
purely vegetarian sandwich
meal-prep friendly filling
super creamy and crunchy
mayonnaise, cream & nut-free
The Creamy White Sauce
This is my multi-purpose whole wheat white sauce for everything. From white sauce pasta , creamy mushrooms, sandwich fillings to vegetable bake , I use it for all.
The USP of this white sauce is it does not have any cream, mayonnaise, eggs, or all-purpose flour.
The base of this creamy white sauce is 4 ingredients – wheat flour, milk, garlic, and olive oil .
BONUS: You can make this sauce while meal-prepping for the week and store it in the refrigerator. It remains good to use for 3 – 4 days.
Step-By-Step Method
Making a spinach corn sandwich is a two-step process.
Prepare Filling
Assemble & Grill Sandwich
Start with making the white sauce for the sandwich filling.
Heat olive oil in a pan. Add chopped garlic, onion, and saute for 10 – 20 seconds to release the aroma of garlic ( image 1 ).
Next, add wheat flour. Saute over low heat for 1 – 2 minutes to release the aroma and roast the flour ( image 3 & 4 ).
Pour the milk steadily with one hand and stir the flour mixture clockwise continuously to avoid any lump formation. Keep stirring until the sauce thickens ( image 4 ).
Once the sauce thickens, bubbling season with salt, and pepper powder. Stir to combine.
Add chopped spinach, corn, grated cheese in the white sauce. Stir to combine. If the sauce is too thick, you can add more milk to get the desired consistency.
Simmer the vegetables in the white sauce for 1 – 2 minutes. Turn off the heat. Spinach Corn Sandwich filling is ready!
Recipe Variations
You can customize spinach corn sandwich filling according to personal preference.
Greens: From kale, rocket leaves, Italian basil, shredded lettuce to any other green leafy vegetables of your choice, feel free to take your pick.
Vegetables: Apart from sweet corn, you can add diced bell peppers, tomato, green peas, capsicum, carrot in this sandwich filling.
Cheese: Use mozzarella, cheddar, monetary jack, or any other cheese you like grilled.
More Corn Recipes
- Corn Salsa
- Crispy Corn
- Sweet Corn Soup
- Corn Cheese Muffin
- Corn Paneer Cutlet
- Creamy Corn Soup
- Creamy Corn Dip
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Ingredients
Ingredients For Sandwich Filling:
- ▢ 4 tablespoon olive oil
- ▢ 1 tablespoon finely chopped garlic
- ▢ ¼ Cup finely chopped onion
- ▢ 2 tablespoon wheat flour (gehun ka atta)
- ▢ 4 Cup milk, at room temperature
- ▢ 1 Cup chopped spinach
- ▢ ½ Cup sweet corn kernels (fresh or frozen)
- ▢ ¼ Cup grated cheese
- ▢ 1 teaspoon salt or to taste
- ▢ ½ teaspoon black pepper or to taste
Other Ingredients:
- ▢ 8 sandwich bread slices
- ▢ 1 – 2 tablespoon butter or olive oil
Instructions
Prepare Sandwich Filling:
- Heat olive oil in a pan. Add chopped garlic, onion, and saute for 10 – 20 seconds to release the aroma of garlic.
- Next, add wheat flour. Saute over low heat for 1 – 2 minutes to release the aroma and roast the flour.
- Pour the milk steadily with one hand and stir the flour mixture clockwise continuously to avoid any lump formation. Keep stirring until the sauce thickens.
- Once the sauce thickens, bubbling season with salt, and pepper powder. Stir to combine. Taste and adjust the seasoning.
- Add chopped spinach, corn, grated cheese in the white sauce. Stir to combine. If the sauce is too thick, you can add more milk to get the desired consistency. Simmer the vegetables in the white sauce for 1 – 2 minutes. Turn off the heat. Spinach Corn Sandwich filling is ready!
Prepare Sandwich
- Take one bread slice, spread 1 – 2 tablespoons of creamy filling evenly on the bread slice. Put another bread slice on top. Brush the sandwich with melted butter or olive oil.
- Grill Spinach Corn Sandwich from both the sides till crisp in a sandwich maker, grill press, or on a stovetop grill pan.
- Serve Spinach Corn Sandwich warm!
Recipe Notes:
- Continuously stir the sauce while adding milk till it starts thickening to avoid any lump formation.
- You can add a pinch of chili flakes, oregano, or any other seasoning of choice.
- If you are using frozen corn, make sure to thaw them before adding them to the sandwich filling.
- Make sure cheese is nicely dissolved and melted in the sandwich filling.
Nutrition
We follow a strict NO SPAM Policy
