Green chili pickle is made from fresh green chilies that are mixed with different types of seeds, mustard oil, and other spices. Learn the process to make green chili pickle at home from my recipe.
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
KEY TAKEAWAYS
- Green chili pickle is an exciting Indian condiment that will add a spicy kick to your meals.
- Serve the pickle with rice dishes, Indian bread, snack items, curries, sandwiches, wraps, salads, grilled meats, egg dishes, and stir-fried vegetables.
- Store the pickle in a clean airtight glass container in a cool and dark place. You may refrigerate it to extend its shelf life.
- Green chili pickle typically tastes spicy and tangy, with a hint of savory and pungent undertone.
- Lemon pickle, mango pickle, tomato pickle, onion pickle, and mixed vegetable pickle will offer a somewhat similar taste as green chili pickle.
This pickle recipe came from a mother I met during a school picnic. While the kids were running around, we moms started chatting and sharing lunch. She gave me a bit of this pickle, and I instantly wanted the recipe. She smiled and told me how her own mother used to make it for picnics.
I made it the next weekend. My husband said it tasted quite delicious, and the boys said it felt like “outdoor lunch.” Now, it is our picnic staple. That day reminded me that shared mats, laughter, and food under the open sky create memories that last forever.
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.
(Pro 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.
(Pro 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.
(Pro 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.
(Pro 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.
Recipe Card
Green Chili Pickle | Hari Mirch ka Achar
Ingredients
- 250 grams Green chili
- 2½ tbsp Fennel seeds
- 2 tbsp Yellow mustard seeds
- 1 tsp Fenugreek seeds
- 1 tsp Cumin seeds
- 100 ml Mustard oil
- ½ tsp Turmeric powder
- 1 tbsp Kashmiri red chili powder
- 1 tsp Nigella seeds
- 1½ tbsp Salt
- 2½ tsp Asafoetida
- 4 tbsp Lime juice
Instructions
- 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.
- After drying the chilis, remove the pedicle from every chili.
- Now cut the chilis into pieces. (Pro tip: You can cut it into small pieces or slit it longitudinally as per your liking.)
- 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. (Pro tip: You can also take black mustard seeds instead of yellow mustard seeds.)
- When the spices are done sauteing let it cool for sometimes and then coarsely grind it.
- 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.
- 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. (Pro tip: You can skip adding Kashmiri red chili powder. You can add salt as per your taste.)
- Now add 4 tbsp lime juice into the mixture. (Pro tip: You can add vinegar instead of lime juice.)
- Mix everything thoroughly and keep it under the sun for two days. This will extend the shelf life of the pickle.
- 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.
- Transfer the green chili pickle into the jar and enjoy the delicacy.
