5 from 1 vote

Green chili pickle is a vibrant and spicy condiment that adds a fiery kick to your meals.

Made with fresh green chilis and a blend of aromatic spices, this pickle offers a perfect balance of spiciness, tanginess, and smokiness.

The unique preparation method, including sun-drying and charcoal infusion, enhances the flavors, making it a delightful accompaniment to various dishes.

Ingredients:

Green chilis: 250 gm

Fennel seeds: 2½ tbsp
Yellow mustard seeds: 2 tbsp
Fenugreek seeds: 1tsp

Cumin seeds: 1tsp
Mustard oil: 100 gm or ½ cup
Turmeric powder: ½ tsp

Kashmiri red chili powder: 1 tbsp
Nigella seeds: 1tsp
Salt: 1½ tbsp

Asafoetida: 2½ tsp
Lime juice: 4 tbsp

Table of Contents

KEY TAKEAWAYS

Green chili pickle achieves a harmonious balance of spiciness, tanginess, and smokiness, creating a condiment that tantalizes the taste buds with a rich and multifaceted flavor profile.

The meticulous preparation of the spice mix, including roasting and grinding, enhances the overall depth of the pickle’s flavor.
Allowing the pickle to sun-dry for two days not only intensifies its flavors but also extends its shelf life.
The infusion of charcoal smoke adds a unique and aromatic essence to the pickle, creating a sensory experience that goes beyond taste.

Green chili pickle isn’t just a condiment; it’s a versatile culinary companion.

How to Make Green Chili Pickle? (Step by Step Guide with Images)

Step 1. Take 250gm of green chilis and wash it for 2 to 3 times. Now pat dry it by laying it over a cloth or towel for 3 hours under the fan.

Step 2. After drying the chilis, remove the pedicle from every chili.

Step 3. Now cut the chilis into pieces.

(Expert tip: You can cut it into small pieces or slit it longitudinally as per your liking.)

Step 4. Now let’s make the spice mix for the pickle. Take a nonstick frying pan and add 2½ tbsp fennel seeds, 2 tbsp yellow mustard seeds, 1 tsp fenugreek seeds and 1 tsp cumin seeds. Now sauté the spices for 4min under low flame. This will remove the moisture from the spices and enhances their taste.

(Expert tip: You can also take black mustard seeds instead of yellow mustard seeds.)

Step 5. When the spices are done sauteing let it cool for sometimes and then coarsely grind it.

Step 6. Now take a wok and add 100 ml mustard oil. Heat the oil under medium flame till it is smoking hot and allow it to cool.

Step 7. Now take a separate pan and add ½ tsp turmeric powder, 1 tbsp Kashmiri red chili powder, 1½ tbsp salt, 1tsp nigella seeds, ½ tsp asafoetida, all the spice mix and then the mustard oil. Now mix everything thoroughly.

(Expert tip: You can skip adding Kashmiri red chili powder. You can add salt as per your taste.)

Step 8. Now add 4 tbsp lime juice into the mixture.

(Expert tip: You can add vinegar instead of lime juice.)

Step 9. Mix everything thoroughly and keep it under the sun for two days. This will extend the shelf life of the pickle.

Step 10. Now take a charcoal and heat it. Then put 2 pinches of asafoetida into. When it will start to smoke, invert the jar over it to collect. Make sure the jar is clean and perfectly dry.

Step 11. Transfer the green chili pickle into the jar and enjoy the delicacy.

Pro Tips for Making Green Chili Pickle

Choose Fresh and Firm Chilis: Select fresh, firm green chilis for your pickle. Avoid using overripe or soft chilis, as they may not hold up well during the pickling process.

Dry Chilis Thoroughly: Ensure that the washed chilis are completely dry before proceeding. Any moisture can lead to spoilage, so let them air-dry for at least 3 hours or use a clean, dry cloth to pat them dry.

Experiment with Chili Cutting Styles: Customize the pickle to your preference by experimenting with different cutting styles. Whether you prefer small pieces or longitudinally slit chilis, choose a style that suits your taste.

Roast Spices for Flavor Enhancement: Roasting the spice mix in a nonstick pan adds depth to the flavor. The process removes moisture from the spices, intensifying their taste. Consider using black mustard seeds for a unique twist.

Coarsely Grind the Spice Mix: After sautéing the spices, allow them to cool before coarsely grinding. This step ensures a well-balanced distribution of flavors throughout the pickle.

Use Smoking Hot Mustard Oil: Heat the mustard oil until it reaches a smoking point. This imparts a distinct flavor to the pickle. Exercise caution and perform this step under a well-ventilated area.

Sun-Drying Enhances Shelf Life: Allowing the pickle to sun-dry for two days not only intensifies the flavors but also extends its shelf life. Choose a sunny spot and cover the container with a mesh to protect it from dust.

Personalize Spice Levels: Adjust the quantity of Kashmiri red chili powder based on your spice preference. You can also modify the salt content to suit your taste buds.

Vary Acidic Component: Experiment with the acidic element by using either lime juice or vinegar. Both options contribute a tangy flavor, so choose based on your preference or what’s readily available.

Charcoal Infusion for Aroma: Infusing charcoal smoke into the pickle adds a unique aroma. Ensure the jar is clean and dry before inverting it over the smoking charcoal to collect the smoky essence.

Storing Tips for Green Chili Pickle

Airtight Container: Transfer the green chili pickle to a clean, dry, and airtight glass or ceramic jar. Ensure the jar is free from any moisture to prevent spoilage.

Cool and Dry Storage: Store the pickle in a cool and dry place, away from direct sunlight. This helps maintain the quality of the pickle and prevents unwanted bacterial growth.

Refrigeration Option: While traditional sun-drying extends the shelf life, if you prefer a longer-lasting pickle, store it in the refrigerator. This helps preserve the flavors and freshness for an extended period.

Use Dry Utensils: When serving or scooping out pickle from the jar, use clean and dry utensils. Introducing moisture into the jar can lead to spoilage.

Top-Up with Oil: If you see the oil level decreasing over time, top up the pickle with a little more mustard oil to create a protective layer. This helps prevent the pickle from drying out.

Check for Spoilage: Regularly inspect the pickle for any signs of spoilage, such as unusual odors, discoloration, or mold. If any of these are present, discard the pickle to ensure safety.

Allow Maturation Time: Although tempting, allow the pickle to mature for a few days in storage. This allows the flavors to meld, creating a more delicious and well-balanced condiment.

Labeling and Date: Label the jar with the date of preparation to keep track of its freshness. This is especially helpful if you make multiple batches of pickles with different variations.

Consume in Moderation: Green chili pickle can be quite potent, so consume it in moderation. A little goes a long way in adding a spicy kick to your meals.

What to Serve with Green Chili Pickle?

Indian Breads: Serve the green chili pickle with traditional Indian bread like chapati, paratha, or naan. The spicy and tangy flavors of the pickle complement the subtle taste of these bread varieties.

Rice Dishes: Pair the pickle with steamed rice or flavored rice dishes like biryani or pulao. The intense flavor of the pickle adds a zesty kick to the rice.

Snacks and Appetizers: Use the green chili pickle as a condiment for snacks and appetizers. It goes well with samosas, pakoras, and other fried or grilled appetizers.

Curries and Gravies: Add a spoonful of green chili pickle as a side to curries and gravies. The spiciness and tanginess of the pickle enhance the overall taste of the main dish.

Sandwiches and Wraps: Spread the green chili pickle on sandwiches or wraps for an extra punch of flavor. It works well with both vegetarian and non-vegetarian options.

Grilled Meats: Serve the green chili pickle alongside grilled meats such as chicken, lamb, or fish. The bold flavors of the pickle complement the smokiness of the grilled dishes.

Salads: Incorporate the green chili pickle into salads for an extra burst of flavor. It works well with salads containing robust ingredients like potatoes, chickpeas, or roasted vegetables.

Stir-Fried Vegetables: Add a spoonful of green chili pickle to stir-fried vegetables for an instant flavor boost. It works particularly well with veggies like potatoes, bell peppers, and cauliflower.

Egg Dishes: Pair the green chili pickle with egg dishes such as omelets or scrambled eggs. The spicy kick adds excitement to the breakfast or brunch table.

How Does Green Chili Pickle Taste?

Spiciness: The primary characteristic of green chili pickle is its spiciness. The green chilis, along with the Kashmiri red chili powder and other spices, contribute a fiery kick to the pickle. The level of spiciness can be adjusted based on personal preference.

Tanginess: The addition of lime juice or vinegar provides a tangy and citrusy flavor to the pickle. This acidity balances the heat from the chilis, creating a harmonious and lively taste.

Aromatic and Smoky: The process of roasting and grinding the spice mix, as well as the infusion of charcoal smoke, adds depth and an aromatic quality to the pickle. The smokiness enhances the overall flavor, making it more complex and intriguing.

Umami from Nigella Seeds: The inclusion of nigella seeds (kalonji) contributes an earthy and slightly bitter note, enhancing the overall umami profile of the pickle.

Savory and Pungent: Asafoetida (hing) and mustard oil bring a pungent and savory element to the pickle. These ingredients contribute to the pickle’s distinctive taste and aroma.

Herbal and Sweet Undertones: Fennel seeds in the spice mix can provide a hint of sweetness and a subtle herbal flavor, adding complexity to the overall taste.

Mustard Seeds Variation: Depending on whether you use yellow or black mustard seeds, the pickle may have a slightly different flavor profile. Yellow mustard seeds offer a milder taste, while black mustard seeds can add a more robust and earthy flavor.

Salt Balance: The salt content is crucial for balancing the flavors in the pickle. It enhances the other taste elements and ensures a well-rounded and savory experience.

Green Chili Pickle Alternatives

Mango Pickle (Aam ka Achar): Mango pickle, also known as “aam ka achar” in Indian cuisine, is a popular and tangy condiment made from raw mangoes. It can be spicy and is often flavored with mustard seeds, fenugreek, and other spices.

Mixed Vegetable Pickle (Achaari Mixed Pickle): A mixed vegetable pickle combines various vegetables like carrots, cauliflower, and turnips. The diverse mix of vegetables provides a range of textures and flavors in each bite.

Lime Pickle (Niboo ka Achar): Lime pickle is made from whole or sliced limes and is known for its sour and tangy taste. It can be spiced up with chili powder, mustard seeds, and other aromatic spices.

Tomato Pickle (Tamatar ka Achar): Tomato pickle is made from ripe tomatoes and is known for its rich and tangy flavor. It can be spiced with red chili powder, mustard seeds, and fenugreek.

Onion Pickle (Peyaz ka Acahr): Onion pickle involves pickling thinly sliced onions in a flavorful spice mix. It adds a crunchy and piquant element to meals.

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Conclusion

In conclusion, crafting your own green chili pickle is a rewarding culinary adventure that allows you to customize the spice levels and flavors according to your preference.

The careful selection of fresh chilis, the artful blending of spices, and the infusion of smoky aromas contribute to a pickle that elevates the taste of your meals.