Monday, 10 March 2014

Instant green chilli pickle

The chillies which I used here are the big ones,which do not have much heat. Somehow I have found that few may be hot so I prefer desseeding them before using for pickle. This way,even children can also enjoy this spicy treat sometimes. Generally we use it as an extra addition in our plate for a spicy tang,but these type of pickles can also be used in a bland vegetable to add the extra zing. It can also be used as a seasoning in salads to give a spicy burst of flavours in a boring salad.


1. Broad and big green chillies-250 gms
2. Mustard oil - 125ml approx
3. Turmeric powder - 1 tsp
4. Dry mango powder (amchur) - 2 tbsp
5. Fennel seeds - 2 tbsp
6. Mustard seeds - 2 tbsp
7. Fenugreek seeds - 1 tbsp
8. Cumin seeds - 2 tbsp
9. Coriander seeds - 2 tbsp
10. Salt to taste


Dry roast,fennel seeds,fenugreek seeds,mustard seeds,cumin seeds,coriander seeds and make a coarse powder of it. Deseed the chillies and cut in big chunks. Heat mustard oil till smoking point and switch off the flame. Wait for a minute or two till the oil has slightly cooled down,add green chillies to it. Since the chillies are added in the warm oil,it gets cooked slightly but not completely. Once the chillies and oil has come to room temperature add the spice mixture,turmeric,salt,amchur powder. Give a nice mix and store in a dry glass container. It can be consumed soon after,but I prefer to start using,from the next day. Stays good for 15 to 20 days in room temperature. Actually,although I don't like pickle much,but I finish it off by then, :-D

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