Green Chilli Pickle
A fiery and tangy Indian condiment made with fresh green chillies, aromatic spices, and pungent mustard oil. This instant pickle is ready in minutes and adds a spicy kick to any meal, especially with dal rice or parathas.
For 32 servings
5 steps. 5 minutes total.
- 1
Step 1
- a.Prepare the Green Chillies
- b.Wash the green chillies thoroughly under running water.
- c.Spread them on a clean kitchen towel and pat them completely dry. It is crucial that there is no moisture left, as it can spoil the pickle.
- d.Once dry, remove and discard the stems from all the chillies.
- e.Slit each chilli lengthwise, leaving the base intact, or chop them into 1/2-inch round pieces as you prefer.
- 2
Step 2
- a.Roast and Grind the Spices
- b.Place a small, dry pan over low heat. Add the split mustard seeds, fennel seeds, and fenugreek seeds.
- c.Dry roast the spices for 1-2 minutes, stirring continuously, until they release a fragrant aroma. Be careful not to let them burn.
- d.Remove the pan from the heat and transfer the spices to a plate to cool down completely.
- e.Once cooled, grind them into a coarse powder using a spice grinder or a mortar and pestle. A coarse texture is ideal for pickles.
- 3
Step 3
- a.Temper the Mustard Oil
- b.Pour the mustard oil into a small pan and heat it over medium-high heat.
- c.Heat the oil until it reaches its smoking point, which is when you see faint white fumes rising from the surface. This process mellows the oil's pungency.
- d.Immediately turn off the heat and let the oil cool down until it is warm, but not hot, to the touch.
- 4
Step 4
- a.Assemble the Pickle
- b.In a large, completely dry mixing bowl, place the prepared green chillies.
- c.Add the coarsely ground spice mix, turmeric powder, asafoetida, and salt.
- d.Pour the warm mustard oil over the chilli and spice mixture.
- e.Finally, add the fresh lemon juice.
- f.Using a clean, dry spoon, mix everything thoroughly until each chilli piece is evenly coated with the masala.
- 5
Step 5
- a.Store and Mature
- b.Carefully transfer the prepared pickle into a sterilized, dry glass jar.
- c.Secure the lid tightly. The pickle is ready to eat immediately, but its flavor improves significantly after maturing.
- d.For best results, place the jar in a sunny spot (like a windowsill) for 2-3 days, shaking it gently once a day. This helps the flavors to meld and the chillies to soften.
- e.If you don't have a sunny spot, let it mature on your kitchen counter for 4-5 days.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Absolute dryness is key. Ensure the chillies, jar, bowl, and spoons are completely free of moisture to prevent spoilage.
- 2Use a sterilized glass jar for storage, as glass does not react with the acidic ingredients of the pickle.
- 3Salt and oil are natural preservatives. Be generous with them to ensure a longer shelf life.
- 4Always use a clean, dry spoon when serving the pickle to avoid introducing moisture or bacteria.
- 5For a milder pickle, you can carefully remove the seeds from the green chillies before slitting or chopping them.
- 6After maturing, store the pickle in the refrigerator to extend its shelf life up to 6 months.
Adapt it for your goals.
Ingredient Addition
Add 2 tablespoons of thinly sliced ginger (adrak) and 2 tablespoons of chopped garlic (lehsun) along with the green chillies for an extra layer of flavor, creating a mixed pickle.
Spice VariationSpice Variation
Incorporate 1 teaspoon of nigella seeds (kalonji) and 1/2 teaspoon of carom seeds (ajwain) with the other spices during roasting for a different aromatic profile.
Sweet & SpicySweet & Spicy
For a khatta-meetha (sweet and sour) version, add 1-2 tablespoons of powdered jaggery or sugar to the mix in the final step.
Why this is on our healthy list.
Boosts Immunity
Green chillies and lemon juice are packed with Vitamin C, a powerful antioxidant that strengthens the immune system and helps fight off infections.
Aids Digestion
Spices like fennel seeds (saunf) and asafoetida (hing) are well-known for their digestive properties, helping to reduce bloating and improve gut health.
Anti-inflammatory Properties
Turmeric contains curcumin, and mustard oil has beneficial fatty acids, both of which possess potent anti-inflammatory properties that can help reduce inflammation in the body.
Metabolism Booster
The compound capsaicin in green chillies is known to temporarily boost metabolism, which can aid in calorie burning.
Frequently asked questions
Yes, in moderation. Green chillies are a good source of Vitamin C and capsaicin. The spices used have digestive and anti-inflammatory benefits. However, it is high in salt and oil, so it should be consumed as a condiment in small quantities.