Green Chilli Pickle Recipe – Authentic Indian Mustard Oil & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Green Chilli Pickle Recipe – Authentic Indian Mustard Oil & Spice Blend

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? This Green Chilli Pickle is a family favorite – it’s quick, easy, and bursting with flavor. I first made this years ago trying to recreate my grandmother’s recipe, and honestly, it’s become a staple in our home. It’s perfect with dal-chawal, parathas, or even just a simple yogurt meal. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average pickle. It’s a vibrant, flavorful condiment that’s surprisingly simple to make. The combination of fiery green chillies, pungent mustard oil, and aromatic spices creates a truly addictive taste. Plus, it comes together in under 15 minutes! It’s a fantastic way to add a little zing to your plate and impress your family and friends.

Ingredients

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

• 200 gm Green Chillies
• 2 tablespoons Mustard Oil
• ½ tsp Cumin Seeds
• 1 teaspoon Coriander Powder
• ½ teaspoon Fennel Seed Powder
• 1 teaspoon Cumin powder
• 1 pinch Asafoetida (Hing)
• 1 teaspoon Mango Powder/Amchur
• Salt to taste

Ingredient Notes

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

Mustard Oil: The Key to Authentic Flavor

Mustard oil is essential for that authentic Indian pickle flavor. Don’t skip it! It has a distinct pungent aroma and a lovely heat. You can find it at most Indian grocery stores. (2 tablespoons / 30ml)

Green Chillies: Choosing the Right Variety

I prefer using long, green chillies like Serrano or Thai green chillies for this recipe. They have a good level of heat, but you can adjust based on your preference. Jalapeños work in a pinch, but they’ll give a slightly different flavor. (200 gm)

Asafoetida (Hing): A Unique Spice

Asafoetida, or hing, has a really unique, almost sulfurous aroma in its raw form. Don’t let that put you off! When cooked in oil, it transforms into a savory, umami-rich flavor that’s crucial for many Indian dishes. (1 pinch)

Amchur (Mango Powder): Tangy & Traditional

Amchur powder adds a lovely tangy flavor that balances the heat of the chillies. It’s made from dried, unripe mangoes and is a staple in Indian cooking. (1 teaspoon)

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, heat the mustard oil in a pan over medium-high heat until it reaches its smoking point. This is important – you’ll see wisps of smoke rising. Once it smokes, immediately turn off the heat and let it cool slightly. This process removes the strong, raw flavor of the oil.
2. Now, add the asafoetida and cumin seeds to the tempered oil. Let them sizzle for a few seconds until fragrant.
3. Add the green chillies and stir well to coat them evenly with the spiced oil.
4. Next, mix in the coriander powder, cumin powder, salt, and amchur.
5. Cover the pan and cook for 2-3 minutes, stirring occasionally, until the chillies are well coated and the flavors have melded together.
6. And that’s it! Your Green Chilli Pickle is ready to serve.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, work in smaller portions.
• Make sure the oil cools slightly after smoking before adding the spices, otherwise they might burn.
• Taste and adjust the salt and amchur according to your preference.

Variations

This recipe is super versatile! Here are a few ways to customize it:

Spice Level Adjustments

If you’re sensitive to heat, remove the seeds from the chillies before cooking. For extra spice, leave the seeds in or add a pinch of red chilli powder. My friend, Priya, loves to add a tiny bit of cayenne pepper for an extra kick!

Regional Variations (North Indian vs. Other Regions)

In some North Indian households, a touch of turmeric powder is added for color and flavor. In other regions, you might find variations using different types of mango powder or even a splash of lemon juice.

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Storage Considerations for Longer Shelf Life

This pickle will keep well in an airtight container at room temperature for about a week. For longer storage (up to a month), store it in the refrigerator. Just make sure to use a clean, dry spoon each time you take some out to prevent contamination.

Serving Suggestions

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

• With dal-chawal (lentils and rice) – a classic combination!
• As a side dish with parathas (Indian flatbreads)
• Alongside yogurt or raita for a cooling contrast
• As a condiment with sandwiches or wraps

Storage Instructions

Store in a clean, airtight glass jar. Keep it in a cool, dark place for up to a week, or refrigerate for up to a month.

FAQs

Let’s answer some common questions:

What type of chillies are best for this pickle?

Long green chillies like Serrano or Thai green chillies are ideal. Jalapeños can be used as a substitute, but the flavor will be slightly different.

Can I use a different oil instead of mustard oil?

While you can use another oil, it won’t have the same authentic flavor. If you absolutely can’t find mustard oil, you could try using a neutral oil like sunflower oil, but be prepared for a different taste.

What is asafoetida and where can I find it?

Asafoetida (hing) is a resin with a pungent aroma. It’s used as a digestive aid and adds a savory flavor to dishes. You can find it at most Indian grocery stores, usually in powder or crystal form.

How long does this pickle last?

Stored properly in an airtight container, this pickle will last about a week at room temperature or up to a month in the refrigerator.

Can I adjust the sourness of the pickle?

Absolutely! Add more or less amchur powder to adjust the sourness to your liking. You can also add a squeeze of lemon juice for extra tang.