Green Chilli Pickle

Name: Green Chilli Pickle
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 20
Cuisine: Indian
Ingredients: 250 g Bullet Green Chilli (chopped); 12 clove Garlic (crushed) (optional); 1 cup Mustard Oil; 3 tbsp Mustard Seeds (Rai); 1.5 tbsp Fennel Seeds (Saunf); 1.5 tbsp Coriander Seeds (Sookha Dhaniya); 1.5 tbsp Cumin Seeds (Jeera); 1.5 tbsp Nigella Seeds (Kalonji); 1.5 tbsp Fenugreek Seeds (Methrae); 1.5 tbsp Carom Seeds (Ajwain); 1 tbsp Black Salt (Kala Namak); 0.5 tsp Asafoetida powder (Hing); 1.5 tbsp Turmeric powder; 2 tbsp Salt; 4 tbsp Lemon Juice; 1 tbsp Vinegar

by Leena Kohli (@leenakohli)

4.5

From 4 ratings

Prep Time

20min

Cook Time

4min

Total Time

24min

Indian Side Vegetarian Vegan Gluten-Free

The Green Chili Pickle recipe perfectly blends tangy and spicy flavours that complement any meal. Whether serving it with Indian dishes or pairing it with your favourite sandwich, this pickle will surely impress.

Ingredients

20 Servings

250g
Bullet Green Chilli (chopped)
12clove
Garlic (crushed) (optional)
1cup
Mustard Oil
3tbsp
Mustard Seeds (Rai)
1 1/2tbsp
Fennel Seeds (Saunf)
1 1/2tbsp
Coriander Seeds (Sookha Dhaniya)
1 1/2tbsp
Cumin Seeds (Jeera)
1 1/2tbsp
Nigella Seeds (Kalonji)
1 1/2tbsp
Fenugreek Seeds (Methrae)
1 1/2tbsp
Carom Seeds (Ajwain)
1tbsp
Black Salt (Kala Namak)
1/2tsp
Asafoetida powder (Hing)
1 1/2tbsp
Turmeric powder
2tbsp
Salt
4tbsp
Lemon Juice
1tbsp
Vinegar

How to make Green Chilli Pickle

Wash the green chillies and pat them dry. Using a sharp knife, chop the chillies into small pieces.
In a dry pan, roast the mustard, fennel, coriander, cumin, nigella, fenugreek, and carom seeds for a few minutes until fragrant. Grind the roasted spices to a coarse/fine powder.
Mix the spice powder, black salt, turmeric powder, and salt in a large bowl.
Mix the spice mixture with the chopped green chillies. Ensure that the spice mixture is well mixed with the chopped green chillies.
Heat the mustard oil in a pan over medium-high heat until it smokes. Turn off the heat and let it cool to room temperature.
Reheat the oil on low-medium heat, add asafoetida and the crushed garlic, and saute for 2-3 minutes until slightly golden.
Add the spiced green chillies to the pan and mix well to combine with the oil and garlic. Stir in the lemon juice. Turn off the heat and let it cool completely.
Add vinegar and mix to combine.
Transfer the chillies to a dry glass jar/pot. Cover the pot with a clean cloth and let it stay for 2-3 days before eating.
Shake it once a day so the oil coats all the chillis.
Refrigerate the green chilli pickle jar once you start consuming it.
Serve Green Chili Pickle as a side condiment with daal, rice, paratha, or any meal.

Tips & Tricks

Taste the pickle after 2-3 days, and you can add salt if needed, as they require more salt than usual to act as a preservative and extend their shelf life.
Make sure to clean the chillies thoroughly and pat dry them completely before chopping them. Any moisture on the chillies can affect the pickle's shelf life.
Use a dry and clean jar to store the pickle.
Always use a clean and dry spoon to remove the pickle from the jar, which will prevent contamination and help extend the shelf life.
Store the Green chilli pickle in the refrigerator for 2-3 months.
The servings of this green chilli pickle will depend on the amount served.