Green Chili Pickle Recipe

Spicy Hot Indian Pickle Recipe

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 of chili according to your taste.I usually select the medium hot chilies.

Fresh green chilies

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.

Or rub some vegetable oil on your hands before starting to cut the chilies. Applying oil will protect your hands to some extent.

Take care not to touch eyes while/after cutting chilies.

This pickle will need about 10 to 15 days to mature and get ready to eat.

How to make Green 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

Tempering ingredients:

  • Oil - 2 tablespoons
  • Mustard seeds - 1 teaspoon
  • Turmeric powder - 1/2 teaspoon
  • Asafoetida - 1/4 teaspoon

Make tempering for chili pickle

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

Preparation before making chilli pickle

  1. Roast lightly fenugreek seeds.Grind with mustard seeds to fine powder
  2. Slit each chili lengthwise without cutting through.
  3. 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.
  6. Pickle will be ready to eat after 10-15 days .
  7. Serve with any dish such as snacks, rice, roti, poori etc.
  8. Remember to always use a dry spoon to handle pickle and close the lid properly after use.

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