Green Chilly Pickle | How to make Green Chilly Pickle

By Akum Raj Jamir  |  13th May 2017  |  
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  • Green Chilly Pickle, How to make Green Chilly Pickle
Green Chilly Pickleby Akum Raj Jamir
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About Green Chilly Pickle Recipe

This is one of my favorite pickle. It is easy to make with less ingredients but takes almost a week to get ready as one needs to keep it in the sun.

Green Chilly Pickle is a popular aromatic and delicious dish. You can try making this amazing Green Chilly Pickle in your kitchen. This recipe requires 8640 minutes for preparation and few minutes to cook. The Green Chilly Pickle by Akum Raj Jamir has detailed steps with pictures so you can easily learn how to cook Green Chilly Pickle at home without any difficulty. Green Chilly Pickle is enjoyed by everyone and can be served on special occasions. The flavours of the Green Chilly Pickle would satiate your taste buds. You must try making Green Chilly Pickle this weekend. Share your Green Chilly Pickle cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Akum Raj Jamir for inputs. In case you have any queries for Green Chilly Pickle you can comment on the recipe page to connect with the Akum Raj Jamir. You can also rate the Green Chilly Pickle and give feedback.

Green Chilly Pickle

Ingredients to make Green Chilly Pickle

  • green chilly - 250 gm
  • mustard seeds - 5-6 tsp (I used yellow mustard seeds
  • mustard Oil - 1/2 - 1 Cup
  • Lemon juice - 3 lemons
  • turmeric powder - 2 tsp 
  • salt to taste

How to make Green Chilly Pickle

  1. Wash the green chillies and pat dry them well with a clean kitchen towel. There should be no trace of moisture. Chop them in 1 inch pieces.
  2. Grind the mustard seeds to a coars powder.
  3. Take a clean glass jar, add the green chillies, ground mustard seeds and salt.
  4. Mix them well by shaking the jar or use a clean non reactive spoon to mix the contents of the jar. Cover the jar with its lid tightly and keep in the sun for 2 days.
  5. Next add lemon juice and turmeric powder.
  6. With a clean non reactive spoon mix everything very well. Close the jar and again keep in the sun for 2 days. Shake the jar everyday.
  7. On the third day heat mustard oil till its smoking point and let it cool down slightly. Pour the mustard oil in the pickle jar. The oil should cover the pickle completely.
  8. Cover the jar with lid and keep the pickle at room temperature for 2-3 days for the pickling process to happen. Refrigerate the pickle once you start serving them.

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