Every Indian household has one common treasure — the achar jar, sitting proudly in the kitchen or on the dining table, waiting to add magic to every meal. In Bihar, among the countless varieties of pickles, one stands out for its fiery taste and bold personality – the Hari Mirch Kuccha Achar (Grated Green Chilli Pickle).
At Magadh Recipe, we’ve brought this rustic, traditional delight straight from the heart of Bihar to homes across India. Made with freshly grated green chillies, hand-roasted spices, and pure mustard oil, this achar is not just about taste — it’s about keeping alive the flavour of our mitti, our memories, and our maa-dadi ke haath ka pyaar.
A Pickle that Defines Bihari Zest
If mango achar is about tangy sweetness and kathal achar about earthy depth, then Hari Mirch Achar is about fire, zest, and boldness. It’s the achar that instantly wakes up your taste buds, turns a simple dal-chawal into a feast, and reminds you that food should never be boring.
In Bihar, this pickle is often made in small batches during winter or when fresh chillies flood the markets. Families grate chillies together, masalas are ground in a silbatta, mustard oil is heated till smoky, and the whole house smells of spice and tradition. That’s the essence we preserve in every jar of Magadh Recipe’s Hari Mirch Achar.
Health Benefits of Green Chilli Pickle
Yes, it’s spicy – but did you know Hari Mirch Achar is also healthy when eaten in moderation?
Rich in Vitamin C – boosts immunity.
Natural metabolism booster – great for digestion.
Mustard oil – known for antibacterial properties.
No preservatives, no artificial colors – just pure homemade goodness.
This is not just a pickle, it’s a jar full of taste and health — the way nature intended.
Traditional Recipe – Magadh Style
Here’s how we’ve been making Hari Mirch Achar in our family for generations:
Ingredients
Fresh green chillies: 500 g (medium spice preferred)
Mustard oil: 150 ml
Salt: 2–3 tbsp
Turmeric powder: 1 tbsp
Fennel seeds (saunf): 2 tbsp
Mustard seeds (rai): 2 tbsp
Fenugreek seeds (methi): 1 tbsp
Asafoetida (hing): a pinch
Lemon juice: 2–3 tbsp
Method
Prepare the Chillies – Wash, dry, and grate the chillies. Sun-dry for 2–3 hours to reduce moisture.
Roast Masalas – Dry roast fennel, mustard, and fenugreek seeds. Grind coarsely.
Mix the Achar – Combine grated chillies with salt, turmeric, roasted spices, and hing. Add lemon juice.
Heat the Oil – Warm mustard oil till smoky, cool slightly, and pour into the mix.
Sun-Curing – Store in a glass jar, keep in sunlight for 2–3 days, and shake daily.
Your fiery, tangy Hari Mirch Achar is ready to eat!
Best Ways to Enjoy It
With dal-chawal – a spoonful brings instant zing.
Alongside aloo paratha or thepla – perfect for breakfast.
With litti-chokha – the ultimate Bihari pairing.
In dahi-bhaat (curd rice) – to add that spicy twist.
Or simply on the side with any Indian meal — because achar makes everything better.
🌶️ Spice Meter – Know Your Heat!
Our Hari Mirch Achar sits between Medium 🌶️🌶️ and Hot 🌶️🌶️🌶️ depending on the chilli harvest.
For bold eaters, it’s a delight. For the cautious, a small spoon is enough to feel the punch.
The Magadh Recipe Promise
At Magadh Recipe, we don’t mass-produce pickles. Every jar is:
✅ Made in small, home-style batches
✅ Packed with farm-fresh chillies and hand-ground spices
✅ Preserved in pure mustard oil
✅ 100% chemical and preservative-free
We’re not just selling achar — we’re reviving Bihar’s culinary heritage, one jar at a time.
Order your jar of Hari Mirch Achar today and bring home the fiery spirit of Bihar.
📞 +91 62071 97364
