Spicy Green Chili Recipe – Mustard Seed & Fennel Tadka

Last Updated on 4 months by Neha Deshmukh

Spicy Green Chili Recipe – Mustard Seed & Fennel Tadka

Introduction

Oh, this one’s a favorite! I remember the first time my nani (grandmother) made this for me with a simple dal-chawal (lentils and rice). It instantly elevated the whole meal. This spicy green chili recipe, with its vibrant mustard seed and fennel tadka (tempering), is a little burst of flavor that just makes everything better. It’s surprisingly easy to make, and honestly, once you try it, you’ll be adding it to everything!

Why You’ll Love This Recipe

This isn’t just about heat; it’s about layers of flavor. The combination of the aromatic fennel and mustard seeds, the subtle tang of dried mango powder, and the fresh kick of green chilies is just… chef’s kiss. It’s a fantastic way to add a spicy, savory element to your meals, and it comes together in under 15 minutes. Plus, it’s naturally vegan and gluten-free!

Ingredients

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

• 2 tablespoons cooking oil (I prefer sunflower or vegetable oil)
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 tablespoon fennel seeds
• 1 ½ cup green chilies, chopped & deseeded (about 15-20 medium-sized)
• ¼ teaspoon turmeric powder
• Salt as per taste (start with about ½ teaspoon and adjust)
• 1 tablespoon coriander powder
• 1 pinch red chili powder (optional, for extra heat!)
• 1 tablespoon dried mango powder (amchur)
• 2 tablespoons water (optional, for a smoother consistency)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Asafoetida (Hing) – Its Unique Flavor Profile

Asafoetida, or hing, has a really unique, pungent aroma in its raw form. Don’t let that scare you! When cooked in oil, it transforms into a savory, umami-rich flavor that’s essential in Indian cooking. A little goes a long way.

Mustard Seeds – Regional Variations & Benefits

We generally use black mustard seeds in North India. They have a lovely, sharp flavor. You can find yellow mustard seeds too, which are milder. Mustard seeds are also believed to be good for digestion!

Fennel Seeds – Aromatic & Digestive Properties

Fennel seeds add a beautiful sweetness and aroma. They’re also fantastic for digestion – a little bonus! Lightly crushing them before adding to the oil helps release their flavor.

Green Chilies – Choosing the Right Spice Level

The type of green chilies you use will determine the heat level. Serrano peppers are quite spicy, while jalapeños are milder. I like to deseed mine to control the heat, but feel free to leave some seeds in if you like it fiery!

Oil – Best Oils for Tadka

You want an oil with a high smoke point for the tadka. Sunflower, vegetable, or peanut oil work well. Avoid olive oil, as it has a lower smoke point and can impart a different flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium-low heat. This is important – we want to infuse the oil with flavor, not burn the spices.
2. Add the asafoetida, mustard seeds, cumin seeds, and fennel seeds. Reduce the heat to low. Now, be patient! The mustard seeds will start to splutter – that’s what we want.
3. Once the seeds are spluttering nicely, add the chopped green chilies. Sauté for 3-4 minutes, stirring occasionally, until they soften slightly.
4. Now, add the turmeric powder, salt, coriander powder, red chili powder (if using), and dried mango powder. Mix everything well.
5. Cook for about 1 minute, stirring constantly, to toast the spices. If the mixture seems too dry, add a tablespoon or two of water or a little extra oil. Cook for another 2 minutes.
6. Turn off the heat and let the tadka cool slightly. And that’s it! You’ve made a delicious spicy green chili accompaniment.

Expert Tips

• Don’t rush the tadka! Low and slow is the key to unlocking the flavors.
• Taste as you go and adjust the salt and spice levels to your liking.
• If you’re using very spicy chilies, wear gloves when handling them!

Variations

• Vegan Adaptation: This recipe is already vegan!
• Spice Level Adjustment – Mild to Extra Spicy: Use milder chilies like jalapeños for a milder flavor, or add more red chili powder or leave the seeds in the green chilies for extra heat.
• Festival Adaptations – Janmashtami & Other Fasting Days: This recipe is often made during fasting days (like Janmashtami) as green chilies are generally allowed.
• Gluten-Free Serving Suggestions: Serve with rice, dal, roti (Indian flatbread), or even as a condiment with your favorite snacks.

Storage Instructions

Leftover spicy green chilies can be stored in an airtight container in the refrigerator for up to a week. The flavor might intensify over time, which some people love!

FAQs

What is the best way to store leftover spicy green chilies?

Store them in an airtight container in the fridge. They’ll keep for about a week.

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

Absolutely! Jalapeños, serrano peppers, or even Thai green chilies will work. Just adjust the quantity based on your spice preference.

What is asafoetida (hing) and where can I find it?

Asafoetida is a resin with a pungent smell that adds a savory flavor to Indian dishes. You can find it in Indian grocery stores, or online. It often comes in a powdered form or as a solid block.

How can I adjust the saltiness of this recipe?

Start with ½ teaspoon of salt and add more to taste. Remember, you can always add more, but you can’t take it away!

Can this tadka be used for other dishes besides rice?

Definitely! It’s fantastic with dal, yogurt, or even spread on toast. My friend even adds a spoonful to her scrambled eggs!

Is it necessary to deseed the green chilies?

Not necessarily, but it does reduce the heat. If you prefer a milder flavor, deseed them. If you like it spicy, leave the seeds in!