Name: Nimbu Wali Mirchi: Zesty Indian Green Chili Pickle
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Ingredients: 100 gm Chilies (about 10-12 medium-sized green chilies. adjust quantity to your spice preference., green); 1 tsp Mustard Seeds (also known as rai. black mustard seeds can be used as a substitute., yellow); 1/4 cup Lemon Juice (freshly squeezed lemon juice is best.); 1.5 tsp Salt (adjust to taste. use fine-grained salt for even distribution.); 1 tsp Turmeric Powder (optional, adds color and subtle flavor.); 1/2 tsp Chili Powder (optional, red, to increase spiciness. adjust to taste.)

Nimbu Wali Mirchi: Zesty Indian Green Chili Pickle

Tanu Nigam

UpdatedJuly, 2025

22 minutes

691 reads

4.41 from 5 votes

Indian

About Nimbu Wali Mirchi: Zesty Indian Green Chili Pickle

Discover Nimbu Wali Mirchi, a vibrant and easy-to-make Indian green chili pickle passed down through generations. This flavorful recipe, inspired by my mother-in-law's culinary wisdom, offers a zesty twist on traditional pickles, adding a delightful punch to any meal.

Made with fresh green chilies, tangy lemon juice, and aromatic mustard seeds, it's the perfect accompaniment throughout the year, especially during monsoon season. It's believed that green chilies offer immune-boosting properties, making this a delicious and potentially beneficial addition to your diet.

Ready in minutes and requiring minimal ingredients, this recipe is a must-try for pickle lovers and those seeking a quick and healthy condiment. Let's get started!

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Recipe Time & More

Prep20

Cook2

Total22

Calories5 kcal

Serves

Served AsDinner Lunch Snacks

Recipe TasteSalty Sour Spicy Tangy

Ingredients

Chiles & Aromatics

▢ 100 gm Chilies about 10-12 medium-sized green chilies. adjust quantity to your spice preference., green
▢ 1 tsp Mustard Seeds also known as rai. black mustard seeds can be used as a substitute., yellow

Acids & Seasoning

▢ 1/4 cup Lemon Juice freshly squeezed lemon juice is best.
▢ 1.5 tsp Salt adjust to taste. use fine-grained salt for even distribution.
▢ 1 tsp Turmeric Powder optional, adds color and subtle flavor.
▢ 1/2 tsp Chili Powder optional, red, to increase spiciness. adjust to taste.

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Instructions

Preparation

Wash the green chilies thoroughly and pat them dry. Remove the stems and slit each chili lengthwise into two halves.

Mixing the Ingredients

In a bowl, combine the slit green chilies, yellow mustard seeds, salt, lemon juice, turmeric powder (optional) and red chili powder (optional). Mix everything well, ensuring the chilies are evenly coated.

Fermentation & Storage

Transfer the mixture into a clean, dry glass jar. Seal the jar tightly.
If possible, place the jar in direct sunlight for three days, stirring it gently with a dry spoon 2-3 times a day. If sunlight is unavailable, keep the jar in a warm, dry place for 5 days, stirring regularly.
Once the fermentation is complete, store the Nimbu Wali Mirchi in the refrigerator for up to 15 days. It can be kept at room temperature for 4-5 days if kept in a tightly sealed container.

Recipe Notes

Expert Tips for the Perfect Nimbu Wali Mirchi

Choosing Chilies: Select firm, fresh green chilies for the best flavor and texture. Adjust the quantity based on your desired level of spiciness.
Sterilizing the Jar: For longer shelf life, sterilize the glass jar by boiling it in water for 10 minutes before adding the pickle.
Sun Exposure: Sunlight helps to enhance the fermentation process. If you’re fermenting it indoors, ensure the location is warm and dry to avoid mold growth.
Taste Test: Before refrigerating, taste the pickle and adjust salt and lemon juice as needed.