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Green Chili Pickle

Poonam Bachhav
15 minutes
Prep Time
5 minutes
Cook Time
20 People
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ABOUT Green Chili Pickle RECIPE

A delicious hot and sour green chili pickle to spice up any meal. This is my mother's simple and instant recipe.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Indian
  • Blending
  • Frying
  • Condiments
  • Vegan

Ingredients Serving: 20

  1. Fresh Green Chilies - 200 gms
  2. Powdered Mustard seeds / Rai ki dal 4-5 tbsp
  3. turmeric powder/ Haldi - 2 tsp
  4. Fenugreek Seeds/ Methi dana - 1 tsp
  5. asafoetida / Hing - 1 tsp
  6. salt - 3 tbsp
  7. Fresh lemon Juice - 1/4 cup
  8. oil - 1 cup (200 ml, I have used Sunflower oil)


  1. Rinse and wipe the chilies well , making sure no moisture is left , as it may spoil the pickle.
  2. Remove the crown and chop the chilies to bite size pieces. Put the pieces in a bowl and add all the ingredients except lemon juice and oil. Mix well.
  3. Now add the lemon juice and mix it nicely with a dry and non reactive spoon. At this point we can taste this mixture for salt and sourness and add some salt or lemon juice if required.
  4. Heat up the oil in a pan , let it cool for 5 minutes or so and pour it over this mixture while it is still warm. If using Mustard oil, heat the oil till smoking point.
  5. Let the pickle cool down completely and then trasfer it to clean and dry glass jar. The Oil should float above the pickle in the jar, this is to ensure the pickle last for longer time without spoilage.
  6. You can place this jar in Sunlight for 4-5 days to fasten up the pickling process if you wish to, though the pickle can be consumed immediately also. Keep the pickle in refrigerator once you start serving the pickle.

Reviews (2)  

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Vibha Rani
Vibha Rani   Sep-02-2016

Misti misti
Misti misti   Jul-02-2016

instant one...thanks fr sharing

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