Green Chilli Pickle Recipe – Authentic Methi & Mustard Oil

Last Updated on 6 months ago by Neha Deshmukh

Green Chilli Pickle Recipe – Authentic Methi & Mustard Oil

Hey everyone! If you’re anything like me, you love a good pickle with your meals. There’s just something so satisfying about that spicy, tangy kick. Today, I’m sharing my family’s recipe for Green Chilli Pickle – it’s a little bit fiery, a whole lot flavorful, and honestly, it’s the pickle I always find myself craving. I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I think I finally got it just right!

Why You’ll Love This Recipe

This isn’t just any green chilli pickle. We’re using a beautiful blend of methi (fenugreek) seeds, mustard oil, and a generous dose of spices to create a pickle that’s truly special. It’s got a wonderful depth of flavor that develops over time, and it’s surprisingly easy to make. Plus, it’s a fantastic way to preserve those gorgeous green chillies!

Ingredients

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

• ?? kg Green Chillies
• as per taste Salt
• as required Sesame Oil
• 1 tsp Methi seeds
• 4 Lime juice (nos)
• 5 tbsp Yellow Mustard Seeds
• 2 tsp Yellow Mustard Seeds powder
• 1 tbsp Turmeric powder

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Green Chillies: Choosing the Right Variety

The type of green chilli you use will impact the heat level. I prefer using long, slender green chillies for a milder pickle, but you can use hotter varieties like Serrano or Thai green chillies if you like a real kick! About 1 kg of green chillies will yield a good-sized batch.

Sesame Oil: The Importance of Smoking Point & Flavor

Sesame oil is key to this recipe. It has a unique, nutty flavor that really shines through. It’s important to heat the oil until it reaches its smoking point – this removes the raw smell and enhances the flavor. Don’t skip this step! You’ll need roughly 500ml – 750ml of sesame oil for this recipe.

Methi Seeds (Fenugreek Seeds): Regional Variations & Benefits

Methi seeds add a lovely, slightly bitter flavor that balances the heat of the chillies. In some regions, people also add methi leaves to the pickle, which is a delicious variation. Plus, methi is known for its health benefits – a little bonus!

Mustard Seeds & Powder: A Classic Pickle Combination

Mustard seeds and mustard powder are a staple in Indian pickling. They add a pungent, slightly spicy flavor that’s just irresistible. Using both seeds and powder gives you a great texture and flavor complexity.

Turmeric Powder: Color, Flavor & Preservation

Turmeric isn’t just for color and flavor; it also acts as a natural preservative. It adds a beautiful golden hue to the pickle and has anti-inflammatory properties too!

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash, dry, and chop your green chillies into small pieces. Be careful when handling chillies – you might want to wear gloves!
2. Next, dry roast the methi seeds in a pan over medium heat for a few minutes, until they become fragrant. Let them cool, then grind them into a fine powder using a mortar and pestle (or a spice grinder).
3. Now, heat the sesame oil in a heavy-bottomed pan until it reaches its smoking point. You’ll see wisps of smoke – that’s what you want! Then, let it cool completely. This is crucial – adding the spices to hot oil will burn them.
4. In a large bowl, combine the chopped chillies, salt (start with about 2-3 tablespoons and adjust to taste later), lime juice, methi powder, mustard seeds, mustard seed powder, and turmeric powder. Mix everything really well.
5. Once the oil has cooled, add it to the chilli mixture and combine thoroughly. Make sure all the chillies are coated in oil. Reserve about 2-3 tablespoons of oil for later.
6. Transfer the pickle to a clean, dry glass jar. Pour the reserved oil on top, creating a layer of about 2-3 inches. This helps to prevent mold growth.
7. Store the pickle at room temperature for 2-3 days, stirring it daily with a dry spoon. This helps the chillies absorb the oil and flavors.
8. After 3 days, refrigerate the pickle and let it mature for at least 10 days before you start enjoying it. Trust me, the wait is worth it! The flavors will deepen and meld together beautifully.

Expert Tips

• Dry Everything: Make sure all your jars and utensils are completely dry. Moisture is the enemy of pickle preservation!
• Use Good Quality Oil: The flavor of the sesame oil really shines through, so choose a good quality one.
• Taste as You Go: Don’t be afraid to adjust the salt and lime juice to your liking.

Variations

Vegan Adaptation

This recipe is naturally vegan!

Spice Level Adjustment

Want it milder? Remove the seeds from the chillies before chopping. Want it hotter? Use spicier chillies or add a pinch of cayenne pepper.

Festival Adaptations (Makar Sankranti, Pongal)

This pickle is a popular accompaniment to the festive dishes served during Makar Sankranti and Pongal. It adds a wonderful spicy kick to the sweet and savory flavors.

Regional Variations (Andhra Style, Punjabi Style)

My friend’s mother, who’s from Andhra, adds a pinch of asafoetida (hing) to her pickle for a unique flavor. In Punjab, they sometimes add a bit of jaggery for a touch of sweetness.

Serving Suggestions

This pickle is amazing with everything! Serve it with:

• Dal and rice
• Roti or paratha
• Yogurt
• Khichdi
• Even on sandwiches or crackers!

Storage Instructions

Store the pickle in an airtight glass jar in the refrigerator. It will last for several months, but the flavor will continue to develop over time.

FAQs

How do I prevent mold from growing in my green chilli pickle?

Make sure all your utensils and jars are completely dry, and that the chillies are fully submerged in oil. The oil acts as a barrier against mold.

What type of chillies are best for making pickle?

It depends on your spice preference! Long, slender green chillies are milder, while Serrano or Thai green chillies are much hotter.

Can I use a different oil instead of sesame oil?

While sesame oil is traditional and adds a unique flavor, you can use mustard oil or sunflower oil as a substitute. However, the flavor will be different.

How long does this pickle last if stored properly?

If stored properly in the refrigerator, this pickle can last for 6 months to a year.

What is the purpose of dry roasting the methi seeds?

Dry roasting enhances the flavor of the methi seeds and makes them easier to grind.

How do I adjust the saltiness of the pickle?

Add salt gradually, tasting as you go. Remember that the flavors will meld and intensify over time, so it’s better to start with less salt and add more if needed.

Enjoy making this pickle! I hope it brings as much joy to your table as it does to mine. Let me know in the comments if you try it and how it turns out!