The Green Chili Pickle recipe perfectly blends tangy and spicy flavours that complement any meal. Whether serving it with Indian dishes or pairing it with your favourite sandwich, this pickle will surely impress.
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Wash the green chillies and pat them dry. Using a sharp knife, chop the chillies into small pieces.
In a dry pan, roast the mustard, fennel, coriander, cumin, nigella, fenugreek, and carom seeds for a few minutes until fragrant. Grind the roasted spices to a coarse/fine powder.
Mix the spice powder, black salt, turmeric powder, and salt in a large bowl.
Mix the spice mixture with the chopped green chillies. Ensure that the spice mixture is well mixed with the chopped green chillies.
Heat the mustard oil in a pan over medium-high heat until it smokes. Turn off the heat and let it cool to room temperature.
Reheat the oil on low-medium heat, add asafoetida and the crushed garlic, and saute for 2-3 minutes until slightly golden.
Add the spiced green chillies to the pan and mix well to combine with the oil and garlic. Stir in the lemon juice. Turn off the heat and let it cool completely.
Add vinegar and mix to combine.
Transfer the chillies to a dry glass jar/pot. Cover the pot with a clean cloth and let it stay for 2-3 days before eating.
Shake it once a day so the oil coats all the chillis.
Refrigerate the green chilli pickle jar once you start consuming it.
Serve Green Chili Pickle as a side condiment with daal, rice, paratha, or any meal.
Taste the pickle after 2-3 days, and you can add salt if needed, as they require more salt than usual to act as a preservative and extend their shelf life.
Make sure to clean the chillies thoroughly and pat dry them completely before chopping them. Any moisture on the chillies can affect the pickle's shelf life.
Use a dry and clean jar to store the pickle.
Always use a clean and dry spoon to remove the pickle from the jar, which will prevent contamination and help extend the shelf life.
Store the Green chilli pickle in the refrigerator for 2-3 months.
The servings of this green chilli pickle will depend on the amount served.
How do I make Green Chilli Pickle step by step?
To make Green Chilli Pickle, start by washing and chopping 250g of Bullet Green Chillies. Roast 3 tbsp of mustard seeds, 1.5 tbsp each of fennel, coriander, cumin, nigella, fenugreek, and carom seeds until fragrant, then grind them into a powder. Mix this spice powder with black salt, turmeric, and regular salt in a bowl. Heat 1 cup of mustard oil until it smokes, let it cool, then reheat with crushed garlic and asafoetida. Combine the spiced chillies with the oil, add lemon juice and vinegar, and store in a glass jar for 2-3 days before consuming.
Is Green Chilli Pickle suitable for a vegan diet?
Yes, Green Chilli Pickle is suitable for a vegan diet as it contains no animal products. The ingredients are all plant-based, making it a great condiment for those following vegan or vegetarian lifestyles.
What can I substitute for mustard oil in Green Chilli Pickle?
If you don't have mustard oil, you can substitute it with other oils like sesame oil or sunflower oil. However, keep in mind that mustard oil adds a unique flavor to the pickle, so the taste may vary slightly with different oils.
How should I store Green Chilli Pickle for maximum freshness?
To store Green Chilli Pickle, transfer it to a dry glass jar and cover it with a clean cloth for 2-3 days to allow the flavors to meld. Once you start consuming it, refrigerate the jar to keep it fresh. It can last for several weeks in the fridge.
What dishes pair well with Green Chilli Pickle?
Green Chilli Pickle pairs wonderfully with a variety of dishes. It complements Indian meals like daal, rice, and parathas, and can also enhance the flavor of sandwiches or wraps. Use it as a spicy condiment to elevate any meal!
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