Green chili and ginger pickle | How to make Green chili and ginger pickle

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By Anjana Chaturvedi
Created on 31st Jul 2015
  • Green chili and ginger pickle, How to make Green chili and ginger pickle
Green chili and ginger pickleby Anjana Chaturvedi
  • Green chili and ginger pickle | How to make Green chili and ginger pickle (63 likes)

  • 1 review
    Rate It!
  • By Anjana Chaturvedi
    Created on 31st Jul 2015

About Green chili and ginger pickle

An easy to prepare spicy and tangy green chili and ginger pickle.

Green chili and ginger pickle, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Green chili and ginger pickle is just mouth-watering. This amazing recipe is provided by Anjana Chaturvedi. Be it kids or adults, no one can resist this delicious dish. How to make Green chili and ginger pickle is a question which arises in people's mind quite often. So, this simple step by step Green chili and ginger pickle recipe by Anjana Chaturvedi. Green chili and ginger pickle can even be tried by beginners. A few secret ingredients in Green chili and ginger pickle just makes it the way it is served in restaurants. Green chili and ginger pickle can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Green chili and ginger pickle.

  • Prep Time0mins
  • Cook Time10mins
  • Serves10People
Green chili and ginger pickle

Ingredients to make Green chili and ginger pickle

  • Fresh green chilies-250 grams
  • Ginger slices-4 tbs (optional)
  • Lemon juice-3/4 cup
  • Refined oil-3/4 cup
  • Crushed fennel seeds (saunf)- 2.5 tbsp
  • Crushed mustard seeds- 1.5 tbsp
  • Turmeric powder- 1/2 tsp
  • Salt-1.5 tbsp

How to make Green chili and ginger pickle

  1. Wash and wipe the green chilies well, then chop into roundels.
  2. Peel and make thin slices of the ginger.
  3. Put the green chillies and ginger in a glass bottle or jar and add in salt, turmeric and mustard powder(rai). Keep it covered for 4 hours.
  4. Then add in the lemon juice, oil and fennel seeds. Mix it well.
  5. Let it mature for 2 -3 days before you start consuming it. (You may start consuming it immediately, but the taste gets enhanced only after 2-3 days of marination).
  6. Keep this pickle at room temperature for 1 week. Then keep it refrigerated for 2-3 months (Keep mixing it well every once a while).
  7. You can also add fresh turmeric (kachi haldi/or amba haldi) into it along with ginger.
  8. Serve with daal, bread or with any curry.
My Tip: NOTE – 1- I prefer to use milder green chilies/serrano peppers/Bhavnagri mirch, to make this pickle. 2- If you would like to make Stuffed Green Chilies/Masala Mirch, then you will like this recipe as well- Masala Mirch/Bharli Mircha

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Kiran Gaba Dsouzaa year ago
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