Here’s a simple and flavorful White Chilli Pickle (with Vinegar and Salt) recipe that uses minimal ingredients but delivers maximum punch. This type of pickle is tangy, mildly spicy (depending on the chilli variety), and perfect as a side with Indian meals like dal-chawal, parathas, or khichdi.
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Ingredients
white chillies250g
salt1 1/2tbsp
white vinegar200mL
lemon juice1tbsp
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make White Chilli Pickle
Wash and Dry the Chillies
- Step 1
Wash the white chillies thoroughly.
- Step 2
Wipe them dry with a clean towel or paper napkin.
- Step 3
Leave them on a tray for a few hours to air dry completely to avoid moisture spoiling the pickle.
Cut the Chillies
- Step 1
Make a small slit in the middle of the chilli with a knife, being careful not to cut the chilli in half.
Mix with Salt
- Step 1
In a clean bowl, mix the chillies with salt.
- Step 2
Let it sit for 1 day to draw out moisture and soften the chillies slightly.
Add Vinegar
- Step 1
Transfer the salted chillies to a sterilized glass jar.
- Step 2
Pour vinegar into the jar until the chillies are fully submerged.
- Step 3
Optionally, add 1 tbsp lemon juice for extra flavor.
- Step 4
Stir with a clean spoon to mix evenly.
Sun-Cure (Optional, but Recommended)
- Step 1
Let the jar sit for 10 days to soften the chillies and enhance flavor.
- Step 2
Shake the jar once daily to mix contents.
Store
- Step 1
After 10 days, your white chilli pickle is ready to eat!
- Step 2
Store it in a cool, dark place. It stays good for 6 months when stored properly.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Sterilize jars properly by boiling them or using hot water to avoid spoilage.
Ensure no water gets into the jar; it can lead to mold.
You can add sliced garlic or mustard seeds for variation.
FAQS
Can I use green chillies instead of white chillies?
Yes, you can use green chillies, but they may be spicier than white chillies. Adjust the quantity based on your spice preference.
How long does the pickle last?
When stored properly in a cool, dark place, the pickle can last up to 6 months.
Is it necessary to sun-cure the pickle?
Sun-curing is optional but recommended as it enhances the flavor and softens the chillies.
Can I add other ingredients to the pickle?
Yes, you can add sliced garlic or mustard seeds for variation and extra flavor.
What dishes pair well with this pickle?
This pickle pairs well with parathas, stuffed rotis, khichdi, dal-chawal, or as a tangy topping on toast or sandwiches.
Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine.
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North Terrace, Adelaide, South Australia, 5000
Australia