Banarasi Achar · Kacchi Ghani Sarso Ka Tel
Banarasi Hari Mirch Ka Aachar | Green Chilli Pickle
हरी मिर्च का अचार — बनारसी झटपट स्वाद
Original price was: ₹399.00.₹319.00Current price is: ₹319.00.
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“Hari mirch ka achar – seedha, tez, bina bakwaas ke. Roz ka wala.”
Our Banarasi Hari Mirch Ka Achar is made from fresh, thick-walled green chillies slit and packed with whole spices in kacchi ghani mustard oil, then sun-cured for 2 to 3 weeks. Sharp green chilli heat, mustard oil depth, kalonji and saunf in every bite.
Green chilli pickle is the everyday achar of UP households. Not a special occasion pickle – a daily necessity. This version does it properly, with real chillies, real oil and no shortcuts.
Very spicy. Very punchy. The kind of achar that makes a simple meal feel alive.
What makes Banarasi green chilli pickle different?
We use whole slit chillies – not crushed, not paste. The whole chilli holds texture through curing and releases heat slowly into the oil, creating a layered spice experience rather than a one-note hit. The kacchi ghani oil carries all of this and keeps it alive for months.
How spicy is it really?
Very spicy by most standards. Traditional Banarasi style means the heat is front and centre. A small amount goes a very long way. If you are new to green chilli achar, start with just a thin sliver. If you grew up eating spicy food, you will be right at home.
| Product Name | Banarasi Hari Mirch Ka Achar (Green Chilli Pickle) |
| Also Known As | Green Chilli Pickle, Hari Mirch Achar |
| Style | Banarasi, North Indian, Traditional |
| Net Weight | 400g |
| Shelf Life | 12 months unopened |
| After Opening | 3 to 4 months at room temperature |
| Storage | Cool dry place. Always use a dry spoon. |
| Oil Used | Kacchi Ghani Cold-Pressed Mustard Oil (own farm, Varanasi) |
| Salt Used | Sendha Namak - no white salt |
| Preservatives | None |
| Artificial Colours | None |
| Vinegar | Not used |
| Sun Cured | Yes - 2 to 3 weeks |
| Spice Level | Very High |
| Chilli Type | Thick-walled fresh green chillies, slit whole |
| Made By | Banarasi women artisans, Varanasi, UP |
| Packaging | Food-grade plastic jar with tamper-evident sealed lid |
Sourced from Varanasi and UP farms. No synthetic additives, no hidden chemicals.
Hari Mirch (Green Chilli)
UP local markets
Thick-walled variety, slit whole. Holds texture through curing. Heat and freshness both come from here.
Kacchi Ghani Mustard Oil
Own farm, Varanasi
Cold-pressed. Carries the chilli heat and spices throughout the jar.
Kalonji (Nigella Seeds)
Varanasi, UP
The signature Banarasi spice. Bitter, peppery depth.
Saunf (Fennel Seeds)
Varanasi, UP
Balances the sharp green chilli heat with mild herbal sweetness.
Rai (Mustard Seeds)
Varanasi, UP
Adds pungency and texture. Pops in the oil during curing.
Haldi (Turmeric)
Varanasi, UP
Earthy warmth and colour.
Sendha Namak
Himalayan
Natural preservative and curing salt.
Dal Chawal
The classic everyday combination. One spoonful on the side is all it takes.
Paratha and Roti
Hot tawa paratha with a little desi ghee and achar. Cannot be beaten.
Khichdi
Transforms a plain meal into something deeply satisfying.
Curd Rice
Tanginess of achar cuts through mild curd rice perfectly.
Puri and Sabzi
Classic Banarasi breakfast or lunch pairing.
Thali
A small barni of achar completes any proper Indian thali.
Pro tip
Chop one slit chilli from the jar finely and mix into your dahi. Instant spiced raita with real flavour - no artificial seasoning needed.
Storage tip
Always use a dry spoon - no moisture ever. Keep tightly sealed at room temperature away from sunlight. Refrigerate after opening for longer shelf life. This achar gets better with age - the oil and spices keep maturing in the jar.
Hari Mirch Ka Achar is the everyday fire of the Banarasi kitchen. What makes ours different: whole slit chillies (not paste or crushed), our own farm mustard oil and real sun curing for 2 to 3 weeks. Commercial green chilli pickles typically use crushed chilli or paste in refined oil with preservatives. The texture, the heat profile and the depth are all completely different with the real method.
| What we are comparing | Salteen | Typical commercial brand |
|---|---|---|
| Chilli form | Whole slit chillies - texture held through curing, layered heat release over eating. | Often crushed or paste - one-note heat with no texture. |
| Oil or fat used | Kacchi ghani cold-pressed mustard oil or pure groundnut oil. Own farm, Varanasi. | Refined oil, mixed oils or palm oil. Source rarely disclosed. |
| Preservatives | Zero. None at all. | Sodium benzoate, potassium sorbate or similar synthetic preservatives. |
| Who makes it | Banarasi women artisans in Varanasi, UP. Small batches every season. | Factory workers, often outside the region named on the label. |
| Artificial colour | None. Colour comes from natural ingredients only. | Often added for visual consistency across batches. |
| Batch size | Small seasonal batches. Made fresh every year. | Mass-produced year-round from pre-processed or stored base material. |
| Satisfaction guarantee | Order not right? Full replacement or refund within 7 days. No questions. | Varies - many brands do not offer returns on food products. |
Small batch, every season
Fresh every season when ingredients are at their best. Not from a warehouse sitting for months.
Women-made in Varanasi
Every product prepared by Banarasi women artisans. Not a marketing point - just the truth.
100% satisfaction guarantee
Order not right? Contact within 7 days. Full replacement or refund, no questions.
Made in Varanasi. Delivered across India. Traditional hands, modern logistics.
Frequently Asked Questions
THE PROCESS
From Hari Mirch to Your Table — Fast & Fiery
Shorter cure time, maximum freshness. The everyday spicy companion.
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Select Green Chillies
Fresh thick-walled hari mirch at peak pungency from local UP markets
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Slit & Salt
Chillies slit and packed with sendha namak to start drawing moisture
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Add Whole Spices
Kalonji, saunf and rai mixed with chillies
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Pour Kacchi Ghani Oil
Cold-pressed mustard oil poured cold over the spiced chillies
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Short Sun Cure
2-3 weeks sun-curing — shorter than mango but builds intense flavour
Loved by Families Across India
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