Recipe
Pickles are more than just condiments in Indian households, they’re a tradition passed down through generations. Among the many varieties, green chili pickle holds a special place for those who love a spicy kick with their meals. The good news? You don’t need to wait for weeks to enjoy it. This instant recipe will give you a tangy, spicy, and flavorful chili pickle that lasts for months, even years without refrigeration!
Ingredients You’ll Need:
- 250 grams fresh green chilies (preferably medium spicy and thick)
- 2 tablespoons mustard seeds (split or crushed)
- 1 tablespoon fennel seeds
- 1 tablespoon fenugreek seeds
- 1 teaspoon turmeric powder
- Salt to taste (around 1.5 tbsp)
- 1/2 cup mustard oil (heated and cooled)
- Juice of 2 lemons or 1 tablespoon vinegar
Step-by-Step Quick Method:
- Wash and Dry the Chilies: Rinse the green chilies and let them air dry completely. Moisture is the enemy of long-lasting pickles.
- Cut Them Right: Slit each chili lengthwise without cutting it into two halves. If you like, you can also chop them into 2-inch pieces for easier serving.
- Prepare the Spice Mix: Dry roast mustard seeds, fennel, and fenugreek lightly for a minute. Let them cool and then coarsely grind them. Mix in turmeric and salt.
- Stuff and Mix: Use the spice mix to stuff into the slits of the chilies. If chopped, just mix everything thoroughly.
- Add Oil and Lemon: Pour cooled mustard oil over the chilies. Add lemon juice or vinegar for preservation and extra zing. Mix everything in a sterilized glass jar.
- Sunbathe the Pickle: Keep the jar in sunlight for 3–4 days. Shake it daily. The flavors deepen over time, and the oil acts as a natural preservative.
Storage and Shelf Life:
If made with care and stored in a dry, airtight glass jar, this chili pickle will stay fresh for over a year. Just make sure no moisture gets in!
Bonus Tip:
Use mustard oil for authenticity and longer shelf life. Avoid water or wet spoons — they can ruin your hard work.
Why This Pickle is a Must-Have in Every Kitchen
Unlike store-bought pickles loaded with preservatives and artificial flavors, this homemade green chili pickle is pure, authentic, and customizable. Whether you like it fiery hot or mildly spicy, you can adjust the ingredients to suit your taste.
The secret lies in the balance of mustard seeds and mustard oil two key ingredients that not only preserve the pickle for a long time but also give it that distinctive Indian flavor.
This pickle is perfect for:
- Adding a spicy edge to bland meals
- Complementing dal-chawal (lentils and rice)
- Lifting up the flavor of parathas, theplas, and pooris
- A tasty side with curd rice or khichdi
Variations You Can Try
Once you’ve mastered the basic recipe, you can experiment with other ingredients to give your pickle a personal twist:
- Add Garlic: Sliced garlic cloves can add a wonderful aroma and depth to the flavor.
- Add Mustard Powder: For extra pungency, a teaspoon of yellow mustard powder intensifies the taste.
- Use Hing (Asafoetida): A pinch of hing not only helps with digestion but also adds a subtle umami flavor.
- Mix in Carrot or Lemon Slices: For a colorful and slightly sweet contrast, add thinly sliced carrots or small lemon wedges.
