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Green chili and ginger pickle

Anjana Chaturvedi
0 minutes
Prep Time
10 minutes
Cook Time
10 People
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ABOUT Green chili and ginger pickle RECIPE

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

Recipe Tags

  • Veg
  • Everyday
  • Indian
  • Blending
  • Side Dishes
  • Vegan

Ingredients Serving: 10

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


  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.

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Kiran Gaba Dsouza
Kiran Gaba Dsouza   Aug-18-2016

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