Instant Green Chilli Pickle

An instant chilli pickle to add that, much desired, spicy taste to your food. Came across this recipe in a newspaper some time back. Tried it and loved the mix of flavors. Sharing the same here.

Instant Green Chilli Pickle

An instant, spicy chilli pickle.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Anuya


  • 100 Grams Green chillies I have used less spicy, long green chillies.
  • 1 Lemon You can use 3-4 Tsp Vinegar instead.
  • 2 Tsp Fennel Seeds
  • 2 Tsp Jeera/Cumin
  • 1 Tsp Mustard Seeds (Rai/Sarson)
  • 1 Pinch Asafoetida
  • 1 Tsp Turmeric/ Haldi Powder
  • 1/2 Cup Oil I have used refined groundnut oil. You can replace it with Mustard oil or any oil of your choice.


  • Dry roast the Mustard Seeds, Jeera and fennel seeds on low flame until aroma arises. Cool to room temperature and grind to a fine powder.
  • Wash and dry the chillies with a clean towel. Cut them into bite sized pieces. Add the ground spice powder, turmeric, asafoetida and salt to the chillies and mix well.
    Instant Chilli Pickle
  • Heat oil in a pan to smoking point and cool it a little. Add the oil to the chillies and mix well. Transfer to a clean and dry container. The pickle is ready to eat.
    Instant Chilli Pickle