Bhavnagari Chilli Recipe – Authentic Green Chilli Pickle with Sesame Oil

Last Updated on 4 months by Neha Deshmukh

Bhavnagari Chilli Recipe – Authentic Green Chilli Pickle with Sesame Oil

Hey everyone! If you’re anything like me, you love a good pickle with your meals. And this Bhavnagari Chilli Pickle? It’s a total game-changer. Seriously, once you try it, you’ll be adding a dollop to everything – dal-chawal, khichdi, even just a simple roti! I first made this a few years ago, trying to recreate the flavours of my grandmother’s kitchen, and it’s been a family favourite ever since. It’s surprisingly easy to make, and the flavour is just…wow. Let’s get into it!

Why You’ll Love This Recipe

This Bhavnagari Chilli Pickle is more than just a condiment; it’s a burst of flavour! It’s spicy, tangy, and has this incredible depth from the sesame oil and hing. Plus, it’s a fantastic way to preserve those beautiful green chillies. It’s quick to whip up, requires minimal ingredients, and honestly, it just elevates any meal.

Ingredients

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

• 200 grams Bhavnagri chillies
• 5 tablespoons Sesame oil or Vegetable oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Sesame seeds
• 1 pinch Hing (asafoetida)
• 1 pinch Turmeric powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Bhavnagari Chillies: Origin and Heat Level

Bhavnagari chillies are a specific variety grown in the Bhavnagar region of Gujarat, India. They’re known for their vibrant green colour and a lovely, fruity heat. They aren’t overwhelmingly spicy, but they definitely have a kick! If you can’t find Bhavnagari chillies, you can substitute with other similar green chillies, but the flavour profile might vary slightly.

Sesame Oil vs. Vegetable Oil: Flavor Profiles

Traditionally, this pickle is made with sesame oil (til ka tel). It adds a beautiful nutty aroma and flavour. However, if you don’t have sesame oil, vegetable oil works just fine – it won’t have quite the same depth, but it’ll still be delicious.

Hing (Asafoetida): The Secret Umami Ingredient

Don’t skip the hing! It adds this incredible umami flavour that really makes the pickle sing. It might smell a little funky on its own, but trust me, it transforms when cooked. If you’re new to hing, a little goes a long way.

Mustard Seeds: Regional Variations & Quality

I prefer using black mustard seeds for this recipe, as they have a stronger flavour. Make sure your mustard seeds are fresh – they should pop and crackle when heated.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and thoroughly dry those 200 grams of Bhavnagari green chillies. This is super important – any water will affect the shelf life of your pickle.
2. Heat 5 tablespoons of sesame oil (or vegetable oil) in a kadhai or wok over medium heat.
3. Once the oil is hot, add 1 teaspoon of mustard seeds and 1 pinch of hing (asafoetida). Let them crackle and splutter – that’s how you know they’re releasing their flavour!
4. Now, stir in 1 teaspoon of sesame seeds and 1 pinch of turmeric powder. Give it a quick mix.
5. Add the dried green chillies and salt to taste. Mix everything well, ensuring the chillies are coated in the oil and spices.
6. Reduce the heat to low and cook for 5-7 minutes, stirring occasionally. You’ll notice the chillies start to soften slightly and maybe even burst open a little.
7. Continue cooking for another 3-5 minutes, until the chillies are completely tender – about 10 minutes of cooking time in total.
8. Let the pickle cool completely before transferring it to an airtight glass jar. Refrigerate immediately. And that’s it!

Expert Tips

Here are a few things I’ve learned over the years to make this pickle perfect:

Achieving the Right Texture: Avoiding Mushy Chillies

The key is to cook the chillies until they’re tender, but not mushy. Keep the heat low and stir frequently. You want them to soften, but still hold their shape.

Storing for Maximum Flavor & Shelf Life

Always use a clean, dry glass jar. Make sure the chillies are completely cool before transferring them. Refrigeration is essential for preserving the flavour and preventing spoilage.

Adjusting Spice Levels

This pickle has a moderate spice level. If you like it hotter, you can add a few extra chillies or a pinch of red chilli powder.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is naturally vegan!

Spice Level Adjustment: Mild to Extra Hot

For a milder pickle, remove the seeds from the chillies before cooking. For extra heat, leave the seeds in or add a pinch of cayenne pepper. My friend, Priya, loves to add a tiny bit of Kashmiri chilli powder for colour and a subtle sweetness.

Festival Adaptations: Janmashtami & Diwali

This pickle is often made during Janmashtami and Diwali festivals in Gujarat. It’s considered an auspicious offering to the gods and a delicious addition to the festive spread.

Serving Suggestions

Honestly, you can eat this with anything! Here are a few of my favourites:

• Dal-chawal (lentils and rice)
• Khichdi (a comforting rice and lentil porridge)
• Roti or paratha (Indian flatbreads)
• Yogurt
• Even on top of scrambled eggs!

Storage Instructions

Store the pickle in an airtight glass jar in the refrigerator. It should last for at least a month, but it usually gets eaten much faster than that!

FAQs

Let’s answer some common questions:

What is the shelf life of Bhavnagari chilli pickle?

If stored properly in the refrigerator in an airtight jar, it should last for at least a month, but it’s best enjoyed within 2-3 weeks for optimal flavour.

Can I use a different type of chilli for this recipe?

You can, but the flavour will be different. Serrano or Thai green chillies are good substitutes, but Bhavnagari chillies have a unique flavour profile.

What if I don’t have Hing (asafoetida)? Is there a substitute?

Hing is pretty unique, but if you absolutely can’t find it, you can try a tiny pinch of garlic powder or onion powder. It won’t be the same, but it will add some umami.

How can I control the saltiness of the pickle?

Start with a smaller amount of salt and add more to taste. Remember, you can always add more, but you can’t take it away!

Can this pickle be made without oil?

While traditionally made with oil for preservation and flavour, you could try a dry version, but the shelf life will be significantly reduced. It’s best to stick with the oil for a longer-lasting pickle.

Enjoy making this delicious Bhavnagari Chilli Pickle! I hope it brings a little bit of Gujarati flavour to your kitchen. Let me know how it turns out in the comments below!