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A distinctly fiery, homestyle slit green chilli pickle marinated with mustard and tangy lemon juice.
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Every jar has a lineage — from the farm where the ingredient grew to the hands that prepared it. Here's how this one came to be.
Every Rajasthani household has its own version of hari mirch ka achaar, and ours comes from the Marwar region. My grandmother believed a meal without chilli pickle was like a day without sunshine. She would prepare this fiery condiment during the winter chilli harvest, and it would last us through the scorching summers.
We source fresh green chillies from the farms of Guntur, Andhra Pradesh, known for producing chillies with the perfect balance of heat and flavor. Our mustard seeds are stone-ground in-house, and the lemon juice comes from freshly squeezed Nagpur lemons — never bottled, never concentrated.
The chillies are slit lengthwise by hand — never machine-cut — to create perfect pockets for the spice filling. Each chilli is then stuffed with our mustard-fennel masala, layered in glass jars, and bathed in fresh lemon juice and mustard oil. Three weeks of patient sun-aging transforms them into the tangy, fiery delicacy you taste today.
A thrilling burst of heat that's tempered by the tangy lemon and earthy mustard. The chilli itself is vibrant and grassy, with a clean burn that hits the back of your palate. The fennel and ajwain add a subtle anise-like sweetness that rounds out the flavor beautifully.
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Hari Mirch (Green Chilli)
₹199