Pickled Jalapeños or ‘Hari Mirchi ka Aachar’ is my healthy way to add zest and flavor to meals.
What! Jalapeños/ ‘Hari Mirchi’….did I read it right?
Of course yes! Jalapeño peppers or ‘Hari Mirchi’ (as they are referred to in ‘Hindi’) are ‘zero’ calorie but packed with vitamins and other health benefits.
Jalapeños and other spicy peppers contains ‘capsaicin’, a component that burns your mouth and stings your eyes. This component is believed to have digestive and pain reliever qualities, stimulate weight loss and combat common cold and sinus.
These peppers are also loaded with Vitamin C, Iron and Beta-carotene that are good for eyes, skin and immune system.
Ok, so why homemade when we get them easily in any grocery?
Well, a wide range of preservatives are added to bottled/ canned pickles to retain the color, flavor and shape of vegetables. The most prominent preservative used is ‘sodium’ in the form of sodium chloride.
If the intake of unwanted sodium increases in your diet it can cause negative health effects.
In reality, when pickling jalapeños at home is so easy and the end result is tasty and great, why should one bother their health with bottled/ canned ones!
Other condiment recipes: Ginger Chutney, Tomato Chutney & Peanut & Tamarind Chutney
Coming to the recipe…
Pickled Jalapeños recipe is one of my favorite pickle recipes and now become a winter ritual at home.
I love adding green chilis and jalapeños to my recipes. It not only elevates the taste of a dish but also has nutritional benefits.
My mom made ‘Hari Mirchi ka Aachar’ during winters in Hyderabad (a metropolis in South of India) but I never really paid attention to the recipe. A few years ago, I decided to recreate the recipe by putting yet again my taste buds to test.
And I must say, the result was not only satisfactory but so good that I have been making it every year for the past 3 years.
It’s an Indian take on the traditional pickled jalapeños. Cumin seeds, mustard seeds, coriander seeds, fenugreek seeds, fennel seeds and carom seeds are dry roasted together and coarsely ground. They are mixed with deseeded jalapeños peppers along with turmeric, salt, lemon juice, oil and vinegar. Vinegar, lemon juice, oil and salt act as preservative and increases the shelf life. Once refrigerated, this pickle stays good for more than 3 months.
Along with jalapeños, other spices not only adds to the flavor of the pickle but also to its nutritional value. It’s tangy, zesty and spicy in flavor and not at all hot (since the seeds are removed before the pickling process).
I bet you will love the recipe and get to make it as well.
If you like the recipe or make Pickled Jalapeños, please be sure to leave a comment. Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe and decide to post, please be sure to tag me on Instagram or Facebook!
Pickled Jalapeños or 'Hari Mirchi ka Aachar'
- 10-12 nos jalapeno pepper or 'badi hari mirchi'
- 1 tsp Cumin seeds
- 2 tsp Mustard seeds
- 1 tsp Coriander seeds
- 1/4 tsp Fenugreek seeds
- 1 tsp Fennel seeds
- 1/2 tsp carom seeds or ajwain
- 1 tsp Turmeric
- 1 nos Lemon for lemon juice
- 1/4 cup cooking oil or mustard oil
- a pinch Asafetida or hing
- 2 tbsp Vinegar
- Salt to taste
- Wash and dry the jalapeño peppers completely. Please note, there should be no trace of moisture when you begin with the pickling process.
- Next destalk and slit (incompletely) the peppers lengthwise. Using a pairing knife, remove the seeds and ribs.
- Once deseeded, dice them into 1/2 inch pieces. Transfer them into a jar or storage container.
- Heat a small pan and add cumin seeds, mustard seeds, coriander seeds, fenugreek seeds, fennel seeds and carom seeds to it.
- Dry roast on a low flame for a minute or 2.
- Cool completely and coarsely blend into a powder.
- Transfer this 'masala' powder onto the diced jalapeños.
- Next add, turmeric, juice of 1 lemon and salt.
- Mix well to combine everything.
- Heat the same pan (used for spice) and add 1/4 cup cooking oil.
- Once the oil is hot, add a pinch of asafetida.
- Remove from flame and let the oil cool completely.
- Once cooled, pour it over the jalapeños and spice mixture. Mix and combine well.
- Lastly add vinegar to the peppers and give one final mix.
- Store well and let it stand at room temperature for a minimum of 2 hours before consuming.
- Ideally, let the pickle stand at room temperature for 2 days before consuming. After 2 days, place the container in refrigerator.
- Serve with salads, stews, sandwiches, rotis, rice or curries. Enjoy!
- There should be no trace of moisture while making the pickle. Moisture can lead to spoilage.
- While deseeded peppers, please wears gloves or apply lemon juice before working with them.
- Mustard oil is preferable used in pickling process. If you don't have it at hand, use your regular cooking oil.