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.

  • 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.)
  1. 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.
  2. 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.
  3. 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.