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Home » PICKLES » Green chilli pickle (North Indian style)

Green chilli pickle (North Indian style)

August 10, 2015 by Raks Anand 10 Comments /

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. 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. I 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.

Green chilli pickle recipe

Recipe Cuisine: Indian  |  Recipe Category: Condiments
Prep Time: 25 mins + 2 days standing time    |  Cook time: 5 mins     |  Makes: 10

Ingredients

Green chillies (Big variety) – 10


Coriander seeds – 2 tbsp


Fennel seeds – 1 tbsp


Amchoor powder – 1 tsp


Fenugreek seeds – 1 tsp


Mustard seeds – 1 tsp


Turmeric – 1/4 tsp


Asafoetida – 1 pinch


Oil (Sesame/ mustard) – 2 tbsp


Vinegar – 1 & 1/2 tsp


Salt as needed


Method

  1. 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.
  2. 1-slit

  3. In a pan, dry roast coriander, fennel, mustard, methi just for a minute in medium flame.
  4. 2-roast

  5. Cool down and powder it coarsely.
  6. 3-powder

  7. Transfer to a mixing bowl and add rest of the ingredients. Mix well.
  8. 4-mix

  9. Stuff this masala in the chilli. Repeat to finish all. Keep in direct sunlight for 2 days before using.
  10. 5-stuff

Notes

    • You can use small green chillies too, increase the quantity accordingly. You 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 tsp of red chilli powder in this recipe.

Serve with bhatura or any parathas, Yummy!
green-chilli-pickle

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Filed Under: PICKLES, TRADITIONAL

Previous Post: « Chana masala sandwich | Leftover chana masala sandwich
Next Post: Kothu idiyappam recipe | Masala idiyappam »

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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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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