Green chilli pickle can be made at home with easily available ingredients. With coriander seeds, mustard, methi and saunf it smells great.
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I always wondered how will be the green chilli pickle, at times served along with bhatura could be made.
Once a reader (Aruna Verma) tried my bhatura and sent me the picture of it along with this green chilli pickle, for my tried and tasted album in my facebook page.
I asked her how she made, she was sweet enough to send me the recipe.
Have made it twice now and make it whenever I feel like. Its very easy and simple.
If you try to make stuffed green chilli pickle, you can use a bigger variety of chilli. but you can also make with the regular small green chillies you have at home.
Just slit and make it with the same recipe.
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Instructions
1. Wash and completely pat dry or dry in shade without any water/ moist in the green chilli.
2. I recommend to remove the stem, but its up to you. Slit open all the chillies.
3. In a pan, dry roast coriander, fennel, mustard, methi just for a minute in medium flame.
4. Cool down and powder it coarsely.
5. Transfer to a mixing bowl and add rest of the ingredients. Mix well.
6. Stuff this masala in the chilli. Repeat to finish all.
7. Keep in direct sunlight for 2 days before using.
Serve with bhatura or any parathas, Yummy!
Recipe card
Green chilli pickle recipe
Ingredients
- 10 Green chillies Big variety
- 2 tablespoon Coriander seeds
- 1 tablespoon Fennel seeds
- 1 teaspoon Amchoor powder
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Mustard seeds
- ¼ teaspoon Turmeric
- 1 pinch Asafoetida
- 2 tablespoon Oil Sesame or Mustard oil
- 1.5 tablespoon Vinegar
- Salt as needed
Instructions
- Wash and completely pat dry or dry in shade without any water/ moist in the green chilli.
- I recommend to remove the stem, but its up to you.
- Slit open all the chillies.In a pan, dry roast coriander, fennel, mustard, methi just for a minute in medium flame.
- Cool down and powder it coarsely.
- Transfer to a mixing bowl and add rest of the ingredients. Mix well.
- Stuff this masala in the chilli. Repeat to finish all.
- Keep in direct sunlight for 2 days before using.
Video
Notes
- You can use small green chillies too, increase the quantity accordingly. Just need to slit the chilli and mix the masala powders. No need to stuff the chillies.
- If you don’t have vinegar, lemon juice will work.
- Do not compromise in salt and oil as they act as preservatives.
- If you want, you can add 1 teaspoon of red chilli powder in this recipe.
Geetha Ramaiah
Hi Raks,
The recipe looks lovely.I have eaten green chillis stuffed with ajwain and salt and that has a unique taste as well.Thank you for all the lovely recipes.I love your blog.:)
mini
Lip smacking dish , I think you forgot to write fenugreek seeds in the second step( saunf and fennel seeds are same right ) .
Raks anand
Yup, thank you, updated now 🙂
Ishwarya Krishnan
Hi Raks... Hw r u?? I am a regular visitor of your blog.. U r seriously doing an awesome job.. Jus 1 question here... do we have to keep it for a few days in order 2 use or can we use it immediately.. becoz urs looks perfect with those wrinkles on the skin..
దొప్పలపూడి
Always wondered about how these were made. Thanks for the post. Did you mean, sundry on a plate or sundry in a bottle? Just 2 tbsp oil and no more?
Janani kannan
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Raks anand
Yes just two days full of hot sun dry on a plate or bottle. Just keep shaking/shuffling it to ensure even exposure to light. You can get the same wrinkles as seen in the pictures and
Raks anand
...can start using immediately. Just 2 tbsp oil is enough.
Unknown
Hi, Is amchoor powder must?? Or is it optional?? 🙂
Unknown
Hi Raks, made this pickle and came out great but want to know whether to store it in fridge or outside?