Green Chilli Pickle Recipe – Authentic Indian Spice Blend

Last Updated on 5 months ago by Neha Deshmukh

Green Chilli Pickle Recipe – Authentic Indian Spice Blend

Hey everyone! If you’re anything like me, you love a good pickle with your meals. It just adds that extra zing, right? Today, I’m sharing my family’s recipe for Green Chilli Pickle – it’s a flavour bomb and surprisingly easy to make. I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I think I finally nailed it! It’s become a staple in our home, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Green Chilli Pickle isn’t just about the heat; it’s about a beautiful balance of flavours. The tangy lemon juice, aromatic spices, and the unique flavour of mustard oil all come together to create something truly special. It’s perfect with dal-chawal, roti, or even just a simple yogurt-based meal. Plus, it keeps for ages, so you can enjoy it whenever the craving hits!

Ingredients

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

• 10 green chillies
• 1 tsp jeera (cumin seeds)
• 2 tsp mustard seeds
• 1 tsp coriander seeds
• 0.25 tsp methi (fenugreek seeds)
• 1 tsp saunf (fennel seeds)
• 0.5 tsp ajwain (carom seeds)
• 1 tsp turmeric powder
• 1 whole lemon
• 0.25 cup oil (mustard oil preferred) – about 60ml
• 1 pinch hing (asafoetida)
• 2 tbsp vinegar – about 30ml
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure your pickle turns out perfect:

• Mustard Oil: This is the traditional oil for Indian pickles, and it really makes a difference. It has a pungent flavour that mellows out with heating and adds a lovely depth. If you can’t find it, you can use a neutral oil like sunflower or vegetable oil, but the flavour won’t be quite the same.
• Hing (Asafoetida): Don’t skip this! It adds a unique umami flavour that’s essential for a good pickle. A little goes a long way, so just a pinch is all you need. It also aids in digestion – bonus!
• Chillies: The type of green chillies you use will affect the heat level. I usually use long green chillies, but you can use serrano peppers or Thai green chillies if you like it spicier. My friend’s family in Andhra Pradesh uses a local variety of chilli that’s incredibly hot – each region has its own preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, carefully remove the stems from the green chillies and slice them into small pieces. Be careful not to touch your eyes!
2. Now, let’s bloom those spices. In a kadai or heavy-bottomed pan, dry roast the cumin seeds, mustard seeds, coriander seeds, fenugreek seeds, fennel seeds, and carom seeds over low heat for about a minute. You’ll start to smell their amazing aroma! Let them cool completely, then grind them into a coarse powder. I like to use a spice grinder for this, but a mortar and pestle works too.
3. In a bowl, combine the ground spices with the sliced green chillies. Add the turmeric powder, salt to taste, and the juice of one whole lemon. Mix everything really well, making sure the chillies are coated in the spice mixture.
4. Time for the oil! Heat the mustard oil in a pan until it’s nicely smoky. This is important – it removes the raw smell and gives the oil a lovely flavour. Let it cool slightly, then carefully pour it over the chilli-spice mixture.
5. Add the vinegar and give it all a good mix. Now, here’s where you have a choice: you can let the pickle rest at room temperature for 2 hours, or you can sun-dry it for 2 days for a more intense flavour. My grandmother always sun-dried hers, and I love the extra depth it adds.
6. Finally, transfer the pickle to an airtight jar. And that’s it!

Expert Tips

• Don’t be afraid to adjust the salt and lemon juice to your liking.
• Make sure all your utensils are completely dry. Water can cause the pickle to spoil.
• Using a good quality vinegar is important for the flavour and preservation.

Variations

• Spice Level Adjustments: If you’re sensitive to heat, remove the seeds from the chillies before slicing them. Or, use milder green chillies.
• Sun-Drying vs. Resting: Sun-drying really intensifies the flavours, but resting at room temperature is quicker and easier.
• Regional Spice Variations: Some people add a pinch of red chilli powder for extra colour and heat. Others add a little bit of mango powder (amchur) for extra tang. Feel free to experiment and find what you like best! My aunt adds a tiny bit of black salt (kala namak) – it’s delicious!

Serving Suggestions

This Green Chilli Pickle is incredibly versatile. It’s amazing with:

• Dal-chawal (lentils and rice)
• Roti or paratha (Indian flatbreads)
• Yogurt-based dishes like raita
• As a side with your favourite Indian curries
• Even on sandwiches or crackers!

Storage Instructions

Store the pickle in an airtight jar in a cool, dark place. It will keep for several months, even up to a year! Just make sure to use a clean, dry spoon each time you take some out.

FAQs

• How long will this pickle last? Properly stored, this pickle can last for several months, even up to a year.
• Can I use a different oil? While mustard oil is traditional, you can use a neutral oil like sunflower or vegetable oil if you can’t find it.
• What type of chillies are best for this pickle? Long green chillies are a good starting point, but feel free to experiment with different varieties based on your spice preference.
• Can I adjust the sourness of the pickle? Absolutely! Add more or less lemon juice to suit your taste.
• Is hing/asafoetida essential for this recipe? It’s highly recommended! It adds a unique flavour that’s hard to replicate. However, if you absolutely can’t find it, you can omit it, but the pickle won’t be quite the same.

Enjoy making this 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!