Authentic Green Chilli Recipe – Mustard Oil & Sun-Dried Spices

Last Updated on 2 months by Neha Deshmukh

Authentic Green Chilli Recipe – Mustard Oil & Sun-Dried Spices

Hey everyone! If you’ve ever tasted that vibrant, fiery green chilli pickle your Indian friend’s grandmother makes, you know exactly what I’m talking about. It’s a flavour explosion, right? I first tried something similar at a friend’s place during Lohri, and I was instantly hooked. It took me a few tries to get it just right, but I’m so excited to share my version with you today. This isn’t just a recipe; it’s a little piece of Indian culinary tradition.

Why You’ll Love This Recipe

This green chilli pickle is seriously addictive. It’s spicy, tangy, and packed with flavour thanks to the sun-dried spices and the unique punch of mustard oil. It’s perfect with dal-chawal, parathas, or even just a simple bowl of yogurt. Plus, the sun-drying process really intensifies the flavours – trust me, it makes all the difference!

Ingredients

Here’s what you’ll need to make this magic happen:

• 22-25 Fresh green chillies
• 2 tbsp Mustard seeds
• 1 tbsp Coriander seeds
• 0.5 tbsp Fenugreek seeds
• 1.5 tbsp Fennel seeds
• 0.5 tsp Turmeric powder
• 2 tbsp Salt
• 0.25 tsp Asafoetida (Hing)
• 0.33 cup Mustard oil (about 80ml)
• 1 large Lemon juice

Ingredient Notes

Let’s talk about these ingredients for a sec. Getting the right ones makes a huge difference!

Mustard Seeds: Types and Regional Variations

We’re using black mustard seeds here, which are the most common in Indian cooking. They have a really pungent flavour. You can find them at any Indian grocery store. Brown mustard seeds are milder, so if you prefer a less intense flavour, you can use a mix.

Fenugreek Seeds: Benefits and Flavor Profile

Fenugreek seeds (methi) have a slightly bitter, maple-like flavour. Don’t skip them! They add a wonderful depth to the pickle. Plus, they’re really good for you.

Asafoetida (Hing): Uses and Substitutes

Asafoetida, or hing, has a really strong, pungent smell – almost sulphurous! But don’t let that put you off. It adds an incredible umami flavour to the pickle. If you absolutely can’t find it, you can try a tiny pinch of garlic powder, but it won’t be quite the same.

Mustard Oil: Choosing the Right Type & Heating Process

Mustard oil is key to this recipe. Make sure you get a good quality, cold-pressed mustard oil. It has a strong flavour, so a little goes a long way. Heating it to smoking point is crucial – it removes the pungency and gives it a lovely, nutty flavour. Be careful though, it will smoke! Do this in a well-ventilated area.

Green Chillies: Selecting the Best Varieties for Flavor

I like to use a mix of green chillies – some long, slender ones for mild heat, and some shorter, fatter ones for a real kick. Serrano or Thai green chillies work well. Adjust the quantity depending on your spice preference!

Step-By-Step Instructions

Okay, let’s get cooking!

1. First, we need to sun-dry our spices. Spread the mustard seeds, fenugreek seeds, coriander seeds, and fennel seeds out on a plate or tray and let them sit in the sun for 2 days. This really intensifies their flavour.
2. Once the spices are dry, coarsely grind them into a powder. A spice grinder or a powerful blender works best.
3. Wash and thoroughly dry your green chillies. This is super important to prevent spoilage. Then, carefully chop them into ½ inch pieces.
4. In a stainless steel or ceramic bowl (avoid plastic!), combine the chopped chillies, turmeric powder, salt, ground spices, and asafoetida. Squeeze in the juice of one large lemon.
5. Now, heat the mustard oil in a heavy-bottomed pan until it’s smoking hot. Be careful – it will get very hot! Let it cool slightly, then carefully pour it over the chilli mixture. Mix everything really well.
6. Let the mixture cool completely, uncovered.
7. Transfer the pickle to a sterilized glass jar. Cover the top with a clean cotton cloth and sun-dry it for 2-3 days. This is the final step in developing that amazing flavour.

Expert Tips

Here are a few things I’ve learned along the way:

Sun-Drying Techniques for Optimal Flavor

The sun-drying process is crucial. Make sure the spices and the final pickle are exposed to direct sunlight for the recommended time.

Achieving the Right Consistency

The pickle will start to release its own juices as it sits. You want a slightly thick, paste-like consistency.

Understanding the Role of Mustard Oil

Mustard oil not only adds flavour but also acts as a preservative. Don’t skimp on it!

Maintaining Hygiene During Preparation

Use clean, dry utensils and sterilized jars to prevent the growth of mould.

Variations

Want to make it your own? Here are a few ideas:

Spice Level Adjustment

Reduce the number of green chillies for a milder pickle. Or, add a pinch of red chilli powder for extra heat.

Vegan Adaptation

This recipe is naturally vegan!

Festival Adaptations (e.g., Makar Sankranti, Lohri)

This pickle is traditionally made during winter festivals like Lohri and Makar Sankranti. It’s believed to bring warmth and good luck.

Regional Variations (e.g., North Indian, South Indian)

In some South Indian variations, you might find curry leaves added to the pickle. In North India, people sometimes add a bit of mango powder (amchur) for extra tang. My aunt always adds a tiny piece of jaggery!

Serving Suggestions

This pickle is amazing with so many things! Try it with:

• Dal-chawal (lentils and rice)
• Parathas (Indian flatbreads)
• Yogurt
• Khichdi (a comforting rice and lentil dish)

Storage Instructions

Store the pickle in a cool, dry place in an airtight container. Refrigeration will help it last longer. It will continue to ferment and develop flavour over time.

FAQs

Let’s answer some common questions:

What is the significance of sun-drying the spices?

Sun-drying intensifies the flavour of the spices and helps to preserve them. It’s a traditional technique that adds a unique depth to the pickle.

Can I use a different oil instead of mustard oil?

While you can use another oil, it won’t be the same. Mustard oil is essential for the authentic flavour and preservation. If you absolutely must substitute, use a neutral oil like sunflower oil, but be aware that the flavour will be different.

How do I know if the chilli pickle is fermented correctly?

You’ll notice the pickle releasing its own juices and developing a slightly tangy aroma. The chillies will also soften slightly.

What is the shelf life of this green chilli pickle?

If stored properly, this pickle can last for up to 6 months, or even longer.

Can I adjust the amount of asafoetida used in the recipe?

Yes, you can! Asafoetida has a strong flavour, so start with the recommended amount and add more to taste.

Enjoy making this delicious and authentic green chilli pickle! Let me know how it turns out in the comments below. Happy cooking!