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Green Chilli Pickle..

Zeenath Muhammad Amaanullah
2880 minutes
Prep Time
10 minutes
Cook Time
10 People
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ABOUT Green Chilli Pickle.. RECIPE

A tangy, hot and a spicy pickle that goes well with any Indian meal. And no Indian meal is ever complete without it. This practically goes well with rice, rotis, parathas and dosas. It can be eaten with just about anything. Lemon juice added netralizes the hot nature of the chillies and the other spices give it an awesome flavour. Happy Pickling !!!!!!!!!!

Recipe Tags

  • Vegan
  • Easy
  • Everyday
  • Andhra Pradesh
  • Condiments
  • Veg

Ingredients Serving: 10

  1. Green long chillies 200 gm
  2. Rock Salt 3 tbsp
  3. Mustard oil 1 1/2 cups
  4. Roasted cumin seeds 3 tbsp
  5. Roasted coriander seeds 3 tbsp
  6. Roasted mustard seeds 2 tbsp
  7. Roasted fenugreek seeds 1 tsp
  8. Asafoetida 1/8 th tsp
  9. Turmeric 1 tsp
  10. Lemon juice 3 tbsp


  1. Wash and dry the chillies completely. I used a few red ones too.
  2. Pound all the spices and keep ready. Also sterilize a jar for storing it.
  3. Coarsely pound the pickle spices. It tastes much better.
  4. Make slits in the chillies longitudinally or cut them into big pieces.
  5. Mildly heat the mustard oil with the spices. Do not heat too much. It should be warm, that's it.
  6. Add this warm oil and spice mix to the jar of chillies.
  7. Finally squeeze in the juice of a small lemon into it.
  8. Mix it well and cover the mouth of the jar with a clean muslin cloth.
  9. Keep the jar on the kitchen counter for 2 to 3 days.
  10. This is a recommended step. You can serve it right away also if desired.
  11. Store it at room temperature for a month or more if the climate is not very hot. Otherwise refrigerate it and relish it upto 3 months.
  12. Always use a clean dry spoon and store it in a well ventilated and airy place in the kitchen.
  13. Lightly heat some mustard oil and add to the pickle. Do this 2 to 3 times to keep it fresh for a long time. Mustard oil or sesame seed oil is always best for a pickle.

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Diksha Wahi
Diksha Wahi   Nov-24-2017

Quick and easy to prepare.

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