Green Chili Pickle Recipe – Mustard Oil & Sun-Dried Indian Spices

Last Updated on 6 months ago by Neha Deshmukh

Green Chili Pickle Recipe – Mustard Oil & Sun-Dried Indian Spices

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 Green Chili Pickle – a vibrant, flavorful condiment that’s a staple in Indian households. It’s surprisingly easy to make, and the results are SO worth it. I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I finally got it just right!

Why You’ll Love This Recipe

This isn’t just any pickle. It’s a burst of sunshine in a jar! The sun-drying process really concentrates the chili’s flavor, and the mustard oil gives it that authentic Indian zing. Plus, the blend of spices is just perfect – warm, aromatic, and a little bit fiery. You’ll love having this on hand to spice up your dals, rice, rotis, or even just to snack on straight from the jar (guilty!).

Ingredients

Here’s what you’ll need to make this delicious Green Chili Pickle:

• 1 lb Green Chili (about 500g)
• ?? cup Yellow Mustard Seeds (approximately 75g)
• 2 Tablespoons Fenugreek Seeds (approximately 15g)
• 1 Tablespoon Fennel Seeds (approximately 7g)
• 1 Tablespoon Black Mustard Seeds (approximately 7g)
• 1 Teaspoon Turmeric powder (approximately 5g)
• 2 Tablespoons Salt (approximately 30g)
• 1.5 Cups Mustard Oil (approximately 360ml)
• ?? Cup White Vinegar or Lemon Juice (approximately 60-120ml – adjust to taste)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Mustard Oil: This is key. Don’t even think about substituting! Mustard oil has a unique pungent flavor that’s essential for authentic Indian pickles. It also helps preserve the pickle beautifully. You can find it at most Indian grocery stores.
• Green Chilies: I prefer using long, slender green chilies like Serrano or Thai green chilies for this recipe. They have a good heat level and aren’t too thick. But feel free to experiment with your favorites! Jalapeños work in a pinch for a milder pickle.
• Sun-Drying: Seriously, don’t skip this step! Sun-drying removes excess moisture from the chilies, preventing the pickle from becoming soggy. It also intensifies their flavor. If you don’t have a sunny spot, a turned-off oven with just the light on works too.
• Spice Blend: The combination of yellow mustard seeds, fenugreek, fennel, and black mustard seeds creates a wonderfully complex flavor profile. Each spice brings something unique to the table – warmth, aroma, and a subtle bitterness that balances the heat.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, we need to prepare the spices. Dry roast the yellow mustard seeds, fenugreek seeds, fennel seeds, and black mustard seeds in a pan over medium-low heat. Keep an eye on them – you want them fragrant, not burnt! Once cooled, grind them into a coarse powder.
2. Now for the chilies. Wash them thoroughly and completely dry them. This is important! Then, spread them out in the sun for a few hours, or place them in a turned-off oven with the light on. You want them to feel slightly leathery.
3. Once the chilies are dried, slice them into small pieces. I like to wear gloves for this – trust me, your hands will thank you! Transfer the sliced chilies to a clean, dry glass jar.
4. Add the ground spices, turmeric powder, and salt to the jar with the chilies.
5. Now, pour in the hot mustard oil. It should sizzle a bit! Stir everything really well to make sure the spices are evenly distributed.
6. Finally, add the vinegar or lemon juice and give it one last good stir. Let the pickle sit for a few hours, or even overnight, to allow the chilies to soften and absorb all those wonderful flavors.
7. For the best flavor, store the jar in sunlight for 2-3 days, shaking it gently each day. This really helps the flavors meld together.

Expert Tips

• Make sure all your utensils and jars are completely dry. Any moisture can lead to spoilage.
• Don’t be afraid to adjust the amount of salt and vinegar/lemon juice to your liking.
• Taste the pickle after a few days and add more salt if needed.
• Using good quality mustard oil is crucial for the best flavor.

Variations

Want to customize your pickle? Here are a few ideas:

• Spice Level: For a milder pickle, remove the seeds from the chilies. For a fiery kick, leave them in! You can also add a pinch of cayenne pepper.
• Regional Variations: In North India, people often add a bit of asafoetida (hing) to the spice blend. In South India, you might find curry leaves added for extra flavor.
• Vinegar vs. Lemon Juice: I usually use lemon juice for a brighter, fresher flavor. But vinegar gives it a more traditional, tangy taste. My friend, Priya, swears by using a mix of both!

Serving Suggestions

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

• With dal and rice – a classic combination!
• As a side dish with rotis or parathas.
• On top of yogurt for a spicy and cooling treat.
• As a condiment for sandwiches or wraps.
• Honestly? Straight from the jar when a spicy craving hits!

Storage Instructions

Store the pickle in an airtight glass jar in a cool, dark place. It will keep for several months, but the flavor will continue to develop over time. Just make sure to use a clean, dry spoon each time you take some out.

FAQs

Let’s answer some common questions:

• What type of green chilies are best for this pickle? Serrano or Thai green chilies are great, but you can use any variety you like, depending on your heat preference.
• How long does this pickle last? Properly stored, this pickle can last for 6 months to a year!
• Can I use a different oil instead of mustard oil? While you can, it won’t be the same. Mustard oil is essential for the authentic flavor and preservation.
• Why is sun-drying the chilies important? It removes moisture, intensifies the flavor, and helps prevent the pickle from spoiling.
• What is the purpose of adding vinegar or lemon juice? It adds tanginess, helps preserve the pickle, and balances the heat.

Enjoy making this delicious Green Chili Pickle! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!