About green chilli pickle
Green chili pickle is an essential part of Indian cuisine. It is known for its spicy and tangy flavor, which enhances the taste of meals. Fresh green chilies are selected to prepare green chili pickle. To make this spicy pickle, mustard oil is used along with spices like mustard seeds, fenugreek, asafoetida, turmeric, and salt.
This enhances their flavor even more. After that, the green chilies are added to this seasoning and mixed thoroughly. The pickle is then kept in sunlight for a few days so that the chilies can absorb the flavors of the spices properly. This process helps preserve the pickle for a long time.
Green chili pickle is not only flavorful but also beneficial for digestion due to the spices used in it. This pickle is highly popular when paired with Indian dishes like puri, paratha, and dal-rice. It is a common and beloved side dish found in almost every Indian household kitchen. The process of keeping the pickle in sunlight is time-consuming.
Hence, it can also be prepared instantly and served as a side dish. Though I am not particularly fond of making or eating pickles, I have always liked green chili pickle. Besides this, I enjoy a select few pickles like mango murabba and raw mango pickle. If you liked my recipe please check out on my other recipes.
Subtitle
About green chilli pickle
Ingredients
How to make green chilli pickle
Tips and FAQ
Ingredients
oil- 6-7 tablespoon
green chiii- 250 gram
mustard seeds- 1 teaspoon
asafoetida- 1/2 teaspoon
fenugreek seeds- 2 teaspoon
fennel seeds- 1 teaspoon
turmeric powder- 1/2 teaspoon
salt- as per taste
dry mango powder- 1 teaspoon
nigella seeds- 1/2 teaspoon
How to make green chilli pickle
heat oil in non-stick pan. once oil is hot. add mustard seeds and let them sputter. Add asafoetida, nigella seeds and fennel seeds to the oil. Stir the spices for 2-3 seconds. Add deseeded chopped green chilies to the pan. Stir and cover with a lid to allow the chilies to soften on medium heat. Once the chilies soften, add turmeric powder and salt. Add fenugreek seeds and dry mango powder (amchur) and mix it well. Cover the pan again and let it cook for 1-2 minutes. Turn off the heat. Your instant green chili pickle is ready to serve!
Tips
Never add fenugreek seeds directly to the pickle. Instead, boil some water and soak the fenugreek seeds in it for 15-20 minutes. Cover the bowl with a lid. Once the seeds swell, strain the water and then add the softened fenugreek seeds to the pickle.
If you prefer a tangy taste, you can add a few drops of lemon juice to the pickle.
Remove the stems from the green chilies. If possible, use scissors to cut the chilies instead of a knife, as cutting with a knife may cause irritation or a burning sensation on your hands.
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