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    Home » Recipes » Pickle recipes

    Green chilli pickle (North Indian style)

    Updated on February 27, 2022 by Raks Anand 10 Comments / Jump to Recipe

    Green chilli pickle can be made at home with easily available ingredients. With coriander seeds, mustard, methi and saunf it smells great.

    green chilli pickle
    Green chilli pickle
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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.

    Related

    • Cut mango pickle
    • Garlic pickle recipe
    • Instant mango pickle

    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.

    slit

    3. In a pan, dry roast coriander, fennel, mustard, methi just for a minute in medium flame.

    roast

    4. Cool down and powder it coarsely.

    powder

    5. Transfer to a mixing bowl and add rest of the ingredients. Mix well.

    mix spices

    6. Stuff this masala in the chilli. Repeat to finish all.

    7. Keep in direct sunlight for 2 days before using.

    stuff

    Serve with bhatura or any parathas, Yummy!

    green chilli pickle

    Recipe card

    green chilli pickle recipe
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    Green chilli pickle recipe

    Green chilli pickle can be made at home with easily available ingredients. With coriander seeds, mustard, methi and saunf it smells great.
    Course Condiments
    Cuisine Indian
    Prep Time 15 minutes minutes
    Cook Time 5 minutes minutes
    Resting time 2 days days
    Servings 10 chilli
    Cup measurements

    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
    Prevent your screen from going dark

    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.
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    Other Indian Pickle recipes

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      Gooseberry curd pickle recipe, Thayir nellikai
    • elumichai-oorugai
      South Indian elumichai oorugai recipe
    • garlic-pickle-recipe
      Garlic pickle recipe, poondu oorugai

    Reader Interactions

    Comments

    1. Geetha Ramaiah

      August 10, 2015 at 1:38 pm

      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.:)

      Reply
    2. mini

      August 11, 2015 at 4:52 am

      Lip smacking dish , I think you forgot to write fenugreek seeds in the second step( saunf and fennel seeds are same right ) .

      Reply
    3. Raks anand

      August 11, 2015 at 11:55 am

      Yup, thank you, updated now 🙂

      Reply
    4. Ishwarya Krishnan

      August 11, 2015 at 2:33 pm

      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..

      Reply
    5. దొప్పలపూడి

      August 11, 2015 at 2:35 pm

      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?

      Reply
    6. Janani kannan

      August 13, 2015 at 2:53 pm

      This comment has been removed by the author.

      Reply
    7. Raks anand

      August 16, 2015 at 2:36 pm

      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

      Reply
    8. Raks anand

      August 16, 2015 at 2:37 pm

      ...can start using immediately. Just 2 tbsp oil is enough.

      Reply
    9. Unknown

      August 24, 2015 at 5:02 am

      Hi, Is amchoor powder must?? Or is it optional?? 🙂

      Reply
    10. Unknown

      February 27, 2017 at 2:54 pm

      Hi Raks, made this pickle and came out great but want to know whether to store it in fridge or outside?

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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