Spicy Green Chilli Pickle Recipe – Traditional Indian Sun-Dried Chillies

Last Updated on 2 months by Neha Deshmukh

Spicy Green Chilli Pickle Recipe – Traditional Indian Sun-Dried Chillies

Hey everyone! If you’re anything like me, you love a good pickle with your meals. There’s just something about that spicy, tangy kick that elevates everything, right? Today, I’m sharing my family’s recipe for spicy green chilli pickle – a traditional Indian sun-dried chilli pickle that’s bursting with flavour. I first made this years ago, trying to recreate my grandmother’s version, and it’s been a family favourite ever since. It takes a little patience with the sun-drying, but trust me, it’s SO worth it!

Why You’ll Love This Recipe

This isn’t just any pickle. It’s a flavour bomb! The sun-drying process intensifies the chilli’s flavour and creates a wonderfully unique texture. It’s spicy, tangy, and incredibly addictive. Plus, it’s a fantastic way to preserve green chillies, especially if you have a bumper crop from your garden. It’s perfect with parathas, bhatura, or even just a simple dal-chawal.

Ingredients

Here’s what you’ll need to make this delicious pickle:

• 10 Big green chillies
• 2 tablespoons Coriander seeds
• 1 tablespoon Fennel seeds
• 1 teaspoon Amchoor powder (dry mango powder)
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Mustard seeds
• ?? teaspoon Turmeric powder
• 1 pinch Asafoetida (hing)
• 2 tablespoons Sesame/Mustard oil
• 1.5 tablespoons Vinegar
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Green Chillies: The type of green chilli you use matters! I prefer using long, thick-fleshed green chillies – they hold the masala well. You can use varieties like Bhavnagri or Guntur chillies for a good balance of heat and flavour.
• Oil Choice: Traditionally, this pickle is made with either sesame oil or mustard oil. Sesame oil gives a nutty flavour, while mustard oil adds a pungent kick. I grew up with my mom using mustard oil, so that’s my preference, but feel free to use whichever you like best!
• Amchoor Powder: Don’t skip the amchoor! It not only adds a lovely tang but also acts as a natural preservative. It’s a key ingredient in many Indian pickles.
• Asafoetida (Hing): This adds a unique umami flavour. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash and thoroughly dry those green chillies. We don’t want any moisture hanging around. Then, carefully slit them lengthwise – this is where the flavourful masala will go!
2. Next, let’s work on the spice blend. Dry roast the coriander seeds, fennel seeds, fenugreek seeds, and mustard seeds in a pan for about a minute. You’ll know they’re ready when they become fragrant. Let them cool completely, then coarsely grind them into a powder.
3. Now, in a bowl, combine the ground spice powder with the turmeric powder, asafoetida, amchoor powder, oil, vinegar, and salt. Mix everything well until you have a nice, thick paste.
4. Time to stuff those chillies! Generously stuff each slit chilli with the masala mixture. Don’t be shy – pack it in there!
5. Here comes the patience part. Spread the stuffed chillies in a clean, dry jar. Now, you need to sun-dry them for two full days. Make sure to shake the jar occasionally to ensure even exposure to the sun.
6. Finally, transfer the sun-dried pickle to an airtight container. And that’s it! It’s ready to enjoy.

Expert Tips

• Make sure the chillies are completely dry before stuffing. Any moisture can lead to spoilage.
• Use a clean, dry spoon when handling the pickle to prevent contamination.
• The sun-drying process is crucial for flavour development and preservation. Don’t skip it!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain wheat flour.
• Spice Level Adjustment: If you like it extra spicy, use hotter chillies like bird’s eye chillies or add a pinch of cayenne pepper to the masala. My friend, Priya, loves adding a few chopped Kashmiri chillies for colour and mild heat.
• Regional Variations:
  • Maharashtra: Some Maharashtrian recipes add a little jaggery (gur) to the masala for a touch of sweetness.
  • Punjab: In Punjab, you might find people adding a bit of ground cumin to the spice blend.
  • Rajasthan: Rajasthani versions often include a sprinkle of black salt (kala namak) for a unique flavour.

Serving Suggestions

This pickle is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With hot parathas and a dollop of yogurt.
• As a side dish with bhatura.
• Alongside a simple dal-chawal.
• Even as a condiment with sandwiches or wraps!

Storage Instructions

Store the pickle in an airtight container in a cool, dry place. It will last for several months, but the flavour is best within the first few weeks.

FAQs

Let’s answer some common questions:

• What type of chillies are best for this pickle? Long, thick-fleshed green chillies like Bhavnagri or Guntur chillies work best.
• Can I skip the sun-drying process? While you can skip it, the sun-drying is essential for developing the unique flavour and texture of this pickle. It also helps with preservation.
• How long does this pickle last? Properly stored, this pickle can last for several months.
• What is asafoetida and can I substitute it? Asafoetida (hing) is a resin with a pungent aroma. It adds a unique umami flavour. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.
• Can I adjust the vinegar quantity for a different tang? Absolutely! Feel free to adjust the vinegar to your liking. Start with 1.5 tablespoons and add more if you prefer a tangier pickle.

Enjoy making this delicious and authentic Indian pickle! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!