Green Chili Pickle Recipe

Green Chili Pickle
Green chili pickle is awesomely tangy in taste and gels with almost anything, eat it with appetizers, lunch or dinner, green chili pickle is sure to add value to any type of food. Though green chili pickle, is  a pickle but unlike other pickles it hardly takes time to prepare and cook, and taste is also overwhelming. So lets start preparing the green chili pickle...

Ingredients Required For Green Chili Pickle

  • Green Chilies : 250 grams
  • Black Mustard : 4 tablespoon
  • Salt : 2-3 teaspoon
  • Cumin Seeds : 1 teaspoon 
  • Fennel : 1 tablespoon
  • Fenugreek (seeds not leaves) : 2 teaspoon
  • Asafoetida : 1/4 teaspoon
  • Turmeric Powder : 1 teaspoon
  • Lemon Juice Or Vinegar : 2 tablespoon
  • Mustard Oil : 4 tablespoon

Preparation Time : 10-15  minutes
Cooking Time : 5 minutes
Total Time : 15-20 minutes

How To Make Green Chili Pickle 

  1. First of all wash the green chilies properly, remove it's stems and dry it, better wipe it with a clean cloth 
  2. Then we will cut it longitudinally from middle, ensuring that upper portion is still attached, i.e., we will not entirely cut apart the chilies in two pieces but we will just make a cut letting the upper portion remain attached 
  3. Now put a pan on stove on medium flame, we will dry roast fennel, cumin seeds, fenugreek seeds and black mustard seeds for around a minute, once done, take it out in a dish, let it cool down and then coarsely grind it in a grinder
  4. Thereafter put mustard oil in a container and heat it well, once the oil is heated, switch the stove off
  5. Now take the coarsely grinded spices in a bowl, add turmeric powder, salt to it and mix it well, when the mustard oil becomes lukewarm, add 3/4 of the oil in the spices and also add asafoetida. Mix the mixture well. 
  6. Now pick one chili at a time and stuff it with the spices also coat it all over. Repeating the process make sure that all chilies are stuffed and coated with the spices. When all the chilies are coated and stuffed with spices, toss the container or mix it as per your comfort 
  7. Now, put the remaining oil along with lemon juice or vinegar in the chilies, cover the bowl with a clean cloth and if available put it to dry in sunshine or you can also keep it in your kitchen. 
  8. Green chili pickle is now ready to be served but it tastes even better after 3-4 days. Store it at room temperature and ensure that it is mixed or stirred at least once a day
Rate It:
Average:5/5 (1 Votes)