Green Chili Pickle Recipe – Mustard Oil & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Green Chili Pickle Recipe – Mustard Oil & Spice Blend

Introduction

Oh, the humble green chili pickle! It’s one of those things that just makes a meal, doesn’t it? A tiny spoonful alongside dal-chawal, a vibrant kick with paratha… it’s pure comfort food. I remember my grandmother always having a jar of this simmering away, and the aroma would fill the whole house. It’s a bit of a labor of love, but trust me, the burst of flavor is totally worth it. Today, I’m sharing my version – a simple, yet incredibly flavorful green chili pickle made with mustard oil and a beautiful blend of spices.

Why You’ll Love This Recipe

This isn’t just any pickle. It’s quick to make (under 15 minutes!), packed with flavor, and adds a wonderful zing to any Indian meal. Plus, the mustard oil gives it a unique, authentic taste that you just won’t get anywhere else. It’s a fantastic way to add a little spice to your life!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 12 Fresh green chili (about 150g)
• 2 tablespoon Mustard oil (30ml)
• 0.25 teaspoon Black mustard seeds (1.25g)
• 0.25 teaspoon Cumin seeds (1.25g)
• 0.25 teaspoon Fennel seeds (1.25g)
• 0.5 teaspoon Salt (2.5g)
• 0.25 cup Thick plain yogurt (60ml)
• 1 teaspoon Flour (5g)
• 3 Garlic cloves (about 10g)
• 0.25 teaspoon Turmeric powder (1.25g)
• 0.25 teaspoon Cumin powder (1.25g)
• 0.25 teaspoon Coriander powder (1.25g)
• 0.125 teaspoon Kashmiri chili powder (0.625g)

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your pickle turns out just right:

• Mustard Oil: Regional Variations & Health Benefits – Mustard oil is key to that authentic flavor. It has a pungent aroma when raw, but mellows beautifully when heated. It’s also believed to have health benefits, especially during winter!
• Green Chilies: Choosing the Right Variety & Heat Level – I prefer using long, slender green chilies, but you can use any variety you like. Serrano or Thai green chilies will give you a serious kick, while milder varieties like Anaheim will be more gentle. Remember to trim the edges and remove the seeds to control the heat.
• Spice Blend: The Importance of Freshness & Quality – Freshly ground spices always deliver the best flavor. If you can, grind your own cumin and coriander seeds. It makes a huge difference!
• Fennel Seeds: A Unique Flavor Profile – Don’t skip the fennel seeds! They add a lovely subtle sweetness and anise-like flavor that complements the chilies beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, trim the edges of your green chilies and carefully remove the seeds. This will help reduce the spiciness.
2. Heat the mustard oil in a pan over medium heat. Add the garlic cloves and sauté for about a minute, until fragrant.
3. Now, add the black mustard seeds, cumin seeds, and fennel seeds. Let them sizzle for a few seconds – you’ll know they’re ready when they start to pop.
4. Toss in the green chilies and salt. Cover the pan and let them soften for 3-4 minutes. This helps release their flavor.
5. While the chilies are softening, make a spice paste. Mix the turmeric powder, cumin powder, coriander powder, and Kashmiri chili powder with a little water to form a smooth paste.
6. Add the spice paste to the pan and cook for another 2 minutes, stirring constantly. This helps bloom the spices and deepen the flavor.
7. In a separate bowl, whisk the yogurt with the flour until smooth. This prevents the yogurt from curdling when added to the hot mixture. Gently pour the yogurt into the pan.
8. Simmer for 2-3 minutes, stirring continuously, until the sauce thickens. Taste and adjust the salt if needed.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, work in smaller portions.
• Keep stirring! This prevents the spices from sticking to the bottom of the pan and burning.
• A pinch of asafoetida (hing) can add a lovely depth of flavor.

Variations

• Vegan Adaptation: Simply substitute the yogurt with a plant-based yogurt alternative. Coconut yogurt works particularly well!
• Spice Level Adjustment (Mild to Hot): Adjust the number of green chilies and the amount of Kashmiri chili powder to control the heat. For a milder pickle, use fewer chilies and omit the Kashmiri chili powder altogether.
• Festival Adaptations (Diwali, Baisakhi): My aunt always adds a tiny bit of grated mango during Diwali for a festive touch. It adds a lovely sweetness and color!

Serving Suggestions

This pickle is incredibly versatile. Serve it warm with:

• Paratha
• Roti
• Rice
• Dal
• Even a simple bowl of yogurt!

Storage Instructions

Let the pickle cool completely before storing it in an airtight container in the refrigerator. It will keep for up to a week, but honestly, it rarely lasts that long in my house!

FAQs

• How long will this green chili pickle last? Properly stored in the refrigerator, it should last for about a week.
• Can I use a different oil instead of mustard oil? While mustard oil is traditional, you can use vegetable oil or sunflower oil as a substitute, but the flavor won’t be quite the same.
• What type of chilies are best for making this pickle? Long, slender green chilies are a good starting point, but feel free to experiment with different varieties based on your spice preference.
• How can I adjust the spiciness of the pickle? Remove the seeds from the chilies and use a milder chili variety. You can also reduce the amount of Kashmiri chili powder.
• Is it necessary to cover the pan while softening the chilies? Yes, covering the pan helps trap the steam and softens the chilies more quickly.
• Can I make a larger batch of this pickle and store it for longer? You can definitely make a larger batch! For longer storage, consider sterilizing the jars and processing the pickle using canning methods.