Instant Green Chilli Pickle
Prep time
Cook time
Total time
This Instant Green Chilli Pickle is very quick and easy to make. Instant Green Chilli Pickle is hot, spicy, tangy and delicious. This instant winter special, Instant Green Chilli Pickle is a true delight for your taste buds. Pickle is favorite to almost every person in India and Green Chilli Pickle is one of them. It pairs really well with Paratha, Thepla, Rice, Roti or Mathari.
Author: Binjal Pandya
Recipe type: Pickle
Cuisine: Indian
Serves: 7-8
Ingredients
- Long Medium Hot Green Chilli 250grms
- 2 tsp Turmeric Powder
- Salt
- 1 Lime Juice
- 2 tbsp Mustard Oil
- 1½ tbsp Coarsely Crushed Yellow Mustard Seeds/Rai Dal/Kuriya
- ½ tbsp Coarsely Crushed Fenugreek Seeds/Methi Dal/Kuriya
- 1 tsp Coarsely Crushed Fennel Seeds/Saunf
- ¼ tsp Asafoetida/Hing
- ¼ tsp Turmeric Powder for Tempering (opt.)
Instructions
- Wash and clean Green Chilies, give them slit, and then cut into 2-3 pieces.
- Add Turmeric Powder, Salt and Lime Juice, mix well and keep aside.
- Now heat the Mustard Oil in a Pan, add coarsely crushed yellow Mustard Seeds, coarsely crushed Fenugreek Seeds and coarsely crushed Fennel Seeds.
- Add Hing, Turmeric Powder, and switch off the flame.
- Add prepared Green Chilli, mix well, let it them cool down.
- Instant Green Chilli Pickle is ready, you can store it in a Glass Jar.
Notes
Use Medium Hot Chilies for best result.
• if you don't have Mustard-fenugreek dal, just crush whole mustard seeds and fenugreek seeds in a mortar pestle.
• You can use 2-3 tbsp white vinegar instead of lime juice.
• You can store it in a refrigerator up to 6 month for long time use (After 2 to 3 days).
• if you don't have Mustard-fenugreek dal, just crush whole mustard seeds and fenugreek seeds in a mortar pestle.
• You can use 2-3 tbsp white vinegar instead of lime juice.
• You can store it in a refrigerator up to 6 month for long time use (After 2 to 3 days).
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/instant-green-chilli-pickle/