Green Chili Pickle

Name: Green Chili Pickle
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10
Cuisine: Indian
Ingredients: 250 g Green chilli; 1 tsp Cumin Seed; 1 tsp Fenugreek Seeds; 2 tbsp Fennel Seeds; 2 tbsp Mustard Seed / Sarso; 8 tbsp Mustard; 1 tsp Turmeric; 1 tsp Nigella Seeds; 1 tsp Kashmiri Red Chilli Powder; 1.5 tsp Salt; 6 tbsp Vinegar

This recipe is for a flavorful and spicy green chili pickle that you can easily make at home. It's a perfect accompaniment to your meals, adding a burst of tangy and spicy flavors. The process involves roasting aromatic spices and combining them with green chilies, mustard oil, and vinegar to create a delicious pickle. You can follow the detailed recipe on my YouTube channel, Tripti Home Kitchen.

Mustard Seed / Sarso

Kashmiri Red Chilli Powder

Calories

32.9kcal (1.64%)

Protein

1.1g (2.16%)

Step 1

Wash the green chilies thoroughly and remove the top part. Cut the green chilies from the back and set them aside.

Step 2

Heat mustard oil in a pan until very hot, then let it cool.

Step 3

In another pan, add mustard seeds, fennel seeds, fenugreek seeds, and cumin seeds. Roast the spices on low flame for 2-3 minutes while stirring continuously.

Step 4

Remove the roasted spices onto a plate and let them cool.

Step 5

Add vinegar to the cooled spices. You can substitute vinegar with lemon juice if preferred.

Step 6

Mix the vinegar and spices well, then combine with the green chilies. Store the mixture in a glass bottle.

Calories

32.9kcal (1.64%)

Protein

1.1g (2.16%)

Ensure the mustard oil is heated until very hot to enhance the flavor of the pickle.

Allow the roasted spices to cool completely before mixing them with vinegar to preserve their aroma.

Use a clean and dry glass bottle to store the pickle to avoid contamination.

You can substitute vinegar with lemon juice for a slightly different tangy flavor.

Can I use another type of oil instead of mustard oil?

Mustard oil is recommended for its unique flavor, but you can use another oil if needed. However, the taste might differ.

How long can I store this pickle?

If stored in a clean, dry glass bottle, this pickle can last for several weeks in the refrigerator.

Can I use dried green chilies instead of fresh ones?

Fresh green chilies are recommended for this recipe to achieve the best flavor and texture.

Can I adjust the spice level?

Yes, you can reduce the quantity of Kashmiri red chili powder or green chilies to make it less spicy.

Is it necessary to roast the spices?

Roasting the spices enhances their aroma and flavor, so it is highly recommended.

Mustard Seed / Sarso

Kashmiri Red Chilli Powder

Calories

32.9kcal (1.64%)

Protein

1.1g (2.16%)

Step 1

Wash the green chilies thoroughly and remove the top part. Cut the green chilies from the back and set them aside.

Step 2

Heat mustard oil in a pan until very hot, then let it cool.

Step 3

In another pan, add mustard seeds, fennel seeds, fenugreek seeds, and cumin seeds. Roast the spices on low flame for 2-3 minutes while stirring continuously.

Step 4

Remove the roasted spices onto a plate and let them cool.

Step 5

Add vinegar to the cooled spices. You can substitute vinegar with lemon juice if preferred.

Step 6

Mix the vinegar and spices well, then combine with the green chilies. Store the mixture in a glass bottle.

Calories

32.9kcal (1.64%)

Protein

1.1g (2.16%)

Ensure the mustard oil is heated until very hot to enhance the flavor of the pickle.

Allow the roasted spices to cool completely before mixing them with vinegar to preserve their aroma.

Use a clean and dry glass bottle to store the pickle to avoid contamination.

You can substitute vinegar with lemon juice for a slightly different tangy flavor.

Can I use another type of oil instead of mustard oil?

Mustard oil is recommended for its unique flavor, but you can use another oil if needed. However, the taste might differ.

How long can I store this pickle?

If stored in a clean, dry glass bottle, this pickle can last for several weeks in the refrigerator.

Can I use dried green chilies instead of fresh ones?

Fresh green chilies are recommended for this recipe to achieve the best flavor and texture.

Can I adjust the spice level?

Yes, you can reduce the quantity of Kashmiri red chili powder or green chilies to make it less spicy.

Is it necessary to roast the spices?

Roasting the spices enhances their aroma and flavor, so it is highly recommended.

Green Chili Pickle

Stuck mid-recipe?

Ingredients

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

32.9kcal (1.64%)

Protein

1.1g (2.16%)

Carbs

4.8g (1.73%)

Sugars

0.6g (1.24%)

Healthy Fat

0.9g

Unhealthy Fat

0.2g

% Daily Value based on a 2000 calorie diet

How to make Green Chili Pickle

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

32.9kcal (1.64%)

Protein

1.1g (2.16%)

Carbs

4.8g (1.73%)

Sugars

0.6g (1.24%)

Healthy Fat

0.9g

Unhealthy Fat

0.2g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

FAQS

Green Chili Pickle

Stuck mid-recipe?

Ingredients

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

32.9kcal (1.64%)

Protein

1.1g (2.16%)

Carbs

4.8g (1.73%)

Sugars

0.6g (1.24%)

Healthy Fat

0.9g

Unhealthy Fat

0.2g

% Daily Value based on a 2000 calorie diet

How to make Green Chili Pickle

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

32.9kcal (1.64%)

Protein

1.1g (2.16%)

Carbs

4.8g (1.73%)

Sugars

0.6g (1.24%)

Healthy Fat

0.9g

Unhealthy Fat

0.2g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

FAQS