Chili pickle is a favorite of many. As Chilies are available whole year round, you can make chili-pickle whenever you want.

For this pickle, use fresh green Chilies. Choose the hot or not so hot variety according to your taste. Remove stems and Wash them thoroughly and dry them well. Any remaining moisture may spoil the pickle.

You may get burning sensation in your fingers while cutting chilies. Wear gloves if you wish while cutting. Take care not to touch eyes while/after cutting chilies.

This pickle will need about 10 to 15 days to mature.

---

How to make Chili pickle

---

Ingredients for pickle:

Green Chilies - 25 No.

Salt - 2 table spoons

Mustard seeds - 1 teaspoon

fenugreek seeds(methi) - 1/2 teaspoon

Turmeric powder - 1 teaspoon

Lime juice - 1 cup

Asafoetida - 1/2 teaspoon

Seasoning ingredients:

Oil - for seasoning - 2 tablespoons

Mustard seeds - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Asafoetida - 1/4 teaspoon

Make Seasoning:

1. Heat Oil
2. Add Mustard seeds, Turmeric powder, Asafoetida
3. Cool completely before adding to pickle

Preparation

1. Roast lightly fenugreek seeds.
2. Grind with mustard seeds to fine powder
3. Slit each chili lengthwise without cutting through. Cut the slit Chilies in one inch size pieces.

Making Chili pickle:

1. Mix together Chili pieces, salt, red chili powder, fenugreek and mustard powder, turmeric and asafetida.
2. Add lime juice.
3. Mix well and fill in dry airtight bottle or jars.
4. Add the cooled seasoning.
5. Shake the bottle/mixture everyday with a dry spoon once per day for about 15 days.

Pickle will be ready to eat after 10-15 days . Serve with any dish such as snacks, rice, roti, poori etc. Remember to always use a dry spoon to handle pickle and close the lid properly after use.

---

Go To Pickle Recipes Page From Chili Pickle Recipe Page

Go To vegetarian recipes Home Page