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Crushed Green Chilli Pickle

Kooti hui Hari Mirch ka Achaar

कूटी हुई हरी मिर्च का अचार

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"A fiery Rajasthani relish where hand-pounded chillies meet desert spice wisdom."

Trsna’s Kooti hui Hari Mirch ka Achaar is a fiery ode to Rajasthan’s spice legacy.

Our Kooti hui Hari Mirch ka Achaar is made at the peak of green chilli season in small, artisanal batches right in Rajasthan. We use only locally harvested, farm-fresh chillies and time-honoured heirloom recipes passed down through generations. At Trsna, we shun gimmicks and refuse any substitutions—including our original mustard oil—so every jar delivers uncompromised authenticity and the true taste of Rajasthan. This pickle is sun-cured, stone-ground, and steeped in authenticity. No shortcuts. Just pure, bold tradition in every bite.

A vibrant symphony of crushed green chillies and artisanal spices that electrifies every meal with bold heat and rustic charm.  

Ignite your senses with Trsna’s Crushed Green Chilli Pickle—where seasonal freshness, Rajasthani tradition, and uncompromising quality unite in every fiery jar. Taste the authentic heat of Kooti hui Hari Mirch ka Achaar and discover why our pickles stand peerless!

  • Green Chillies (50%): pack in fresh, fiery heat and crunchy texture that forms the pickle’s lively backbone. 

  • Mustard Oil: coats each flake with pungent warmth and authentic Rajasthani flair.  

  • Whole Mustard Seeds: pop with sharp, floral pungency that punctuates every bite. 

  • Lime Juice: injects bright, citrusy tang that lifts and balances the fiery heat.  

  • Salt: harmonizes bold flavours and acts as a natural preservative. 

  • Sun-dried, roasted, stone-ground spices:  

  • Fenugreek Seeds, Fennel Seeds, and Turmeric: weave gentle bitterness, sweet anise warmth, and earthy golden hue into the mix. 

  • Asafoetida: anchors the blend with deep, umami-rich savouriness. 

  • Acidity Regulators (INS 330 & INS 260): ensure consistent tang and safe pH balance. 

  • Preservative (INS 211): extends shelf life while preserving bright, fresh flavours.

Kooti hui Hari Mirch ka Achaar is a desert-born innovation, where scarcity of fresh produce led to ingenious preservation methods. Instead of stuffing whole chillies, Rajasthani women began crushing green chillies with mustard seeds and lime, creating a fiery, spreadable relish that could last through the arid months. Passed down through generations, it became a household essential—served with everything from bajra rotis to festive thalis.

  • “Kooti hui” means hand-pounded, a traditional technique that releases the natural oils of chillies and spices for deeper flavour.  
  • This pickle is a staple in Marwari kitchens, often made in large batches and stored in ceramic jars (martbaan).  
  • It’s one of the few pickles that’s ready-to-eat within days, yet continues to mature beautifully over time.
  • Flavour: Bright lime, pungent mustard, and earthy fenugreek with a grassy chilli backbone.  
  • Taste: A bold medley of tangy, spicy, slightly bitter, and umami.  
  • Texture: Coarse, juicy crushed chillies suspended in a thick, spice-laced oil.
  • Capsaicin Boost: Supports metabolism and may aid in fat burning.  
  • Digestive Aid: Asafoetida, fennel, and fenugreek soothe the gut.  
  • Rich in Antioxidants: Turmeric and chillies help fight inflammation.  
  • Natural Probiotics: Traditional sun-curing encourages beneficial microbes.
  • Pair with dal-baati, bajra roti, or khichdi for a fiery Rajasthani meal.  
  • Serve with parathas, poori, or thepla for a festive North Indian breakfast.  
  • Add to cheese boards or mezze platters for a gourmet twist.  
  • Use as a chutney substitute with samosas, pakoras, or kachoris.
  • Pickle Aioli: Blend with mayo or yogurt for a zesty sandwich spread.  
  • Hari Mirch Quesadilla: Layer with cheese and sautéed onions in a tortilla.  
  • Pickle-Stuffed Paratha: Use as a filling with mashed potatoes or paneer.  
  • Achaar Fried Rice: Toss with leftover rice, curry leaves, and peanuts.  
  • Green Chilli Pickle Butter: Mix with softened butter and smear on toast or grilled corn.
  1. What makes Trsna’s Kooti hui Hari Mirch ka Achaar special, compared to other brands?

Trsna’s pickle is crafted using 50% crushed Athana green chillies—renowned for their aromatic intensity and consistent heat—handpicked from Rajasthan’s fertile plains. These chillies are marinated in bold mustard oil and lime juice, then seasoned with whole mustard seeds and a time-honoured blend of fenugreek, fennel, and turmeric. Made in-season, in small batches, and at source, this pickle preserves heirloom Rajasthani traditions with zero substitutions—even the oil stays true to its original legacy.

  1. Is the pickle spicy?

Yes—and satisfyingly so. The crushed green chillies bring a pungent heat, balanced by the tang of lime juice and the earthy sweetness of fennel. It’s fiery without being overpowering, perfect for those who love their spice with nuance.

  1. How should I store the pickle after opening?

– Wipe the jar rim clean after each use

– Seal it tightly

– Refrigerate promptly

– Always use a clean, dry spoon to avoid moisture and contamination

Proper care ensures the pickle stays safe and flavourful.

  1. How long does the pickle stay fresh?

– Unopened: Stays fresh up to 12 months

– After opening: Remains vibrant for 6–8 months when refrigerated and handled hygienically

  1. Are there any additives or preservatives used?

Yes, only minimal food-grade additives:

– INS 330 (Citric Acid)

– INS 260 (Acetic Acid)

– INS 211 (Sodium Benzoate)

No artificial colours, synthetic flavours, or fillers—just tradition-packed ingredients.

  1. Is the pickle vegan and gluten-free?

✅ Absolutely.

Trsna’s crushed green chilli pickle is:

– 100% Vegan – No dairy or animal-derived ingredients

– Naturally Gluten-Free – Contains no wheat, barley, or other gluten sources

  1. Can I use it in cooking or only as a condiment?

Both!

– Add to wraps, sandwiches, or paratha rolls for bold flavour

– Mix into stir-fries or marinades for a spicy edge

– Serve as a zesty side with dal-chawal, khichdi, or rotis

  1. Where is the pickle made?

Every jar is handcrafted at source in Athana, Rajasthan—a town with a rich legacy of chilli pickling. Local artisans follow traditional techniques using freshly harvested regional ingredients.

  1. Do you ship internationally?

Yes—Trsna ships to select countries globally. International shipping fees and delivery estimates are calculated at checkout based on your location.

  1. What’s the best way to enjoy it the traditional way?

Pair a spoonful with steamed rice and a dollop of ghee, or tuck it inside a warm chapati alongside sabzi. For a rustic Rajasthani touch, enjoy it with bajra roti and buttermilk—comfort food that sings with spice and soul.

Certifications

Weight

110gm, 400gm

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