Here's how to make Hari Mirchi ka Achar at home in 8 simple steps.

Clean and Dry Chilies, wash the green chilies and pat them dry thoroughly. You can slit them lengthwise or leave them whole, depending on your preference.

Dry Roast the Spices, in a pan, dry roast mustard seeds, fennel seeds, and fenugreek seeds until they release a fragrant aroma. Let them cool.

Grind the Spices, once the roasted spices cool down, coarsely grind them to make a masala mix for the pickle.

Prepare the Filling, in a bowl, mix the ground spices with turmeric powder, salt, and lemon juice to create a flavorful spice blend.

Stuff the Chilies, if you have slit the chilies, stuff them with the spice mixture. If whole, mix them with the spice blend to ensure they are well coated.

Heat the Oil, heat mustard oil in a pan until it starts to smoke, then let it cool slightly. This process removes the pungency of the oil.

Combine Chilies and Oil, pour the cooled mustard oil over the chilies and spice mixture, ensuring everything is evenly coated.

Store and Let it Mature, transfer the achar to a clean, airtight jar. Let the pickle sit for at least 2-3 days to mature before serving. Stir the jar occasionally.