Spicy Green Chilli Pickle Recipe – Mustard Oil & Traditional Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Spicy Green Chilli Pickle Recipe – Mustard Oil & Traditional Indian Flavors

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 Spicy Green Chilli Pickle – a vibrant, flavourful condiment that’s surprisingly easy to make. I first made this years ago, trying to recreate my grandmother’s version, and it’s been a staple in our home ever since! Get ready to add a little zing to your plate.

Why You’ll Love This Recipe

This isn’t just any green chilli pickle. It’s a flavour explosion thanks to the combination of mustard oil, a carefully curated spice blend, and a little bit of patience. It’s perfect for adding a fiery touch to your dals, rice, rotis, or even just enjoying with a simple yogurt dip. Plus, the aroma while it’s resting? Absolutely divine! It’s a little bit of effort for a whole lot of deliciousness.

Ingredients

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

• 500 gm fresh green chillies
• 1/3 cup coriander seeds
• 1/3 cup cumin seeds
• 2 tbsp mustard seeds (yellow)
• 1 tbsp fenugreek seeds
• 15 whole Dry Red Chillies
• ?? cup fennel seeds (about 1/4 cup)
• ?? tsp hing (asafoetida) (about 1/2 tsp)
• 1 tsp turmeric powder
• 3 tbsp mango powder (aamchur)
• 2 tbsp Kashmiri red chilli powder
• 1 tbsp red chilli powder
• 2 lemons
• 1/2 cup mustard oil
• 1/4 cup salt

Ingredient Notes

Let’s talk ingredients! A few things make this pickle special:

• Mustard Oil: Don’t skip this! It’s essential for that authentic flavour. The pungent aroma mellows out during the pickling process, leaving behind a wonderfully unique taste.
• Hing (Asafoetida): A tiny pinch goes a long way. It adds a savoury depth that you won’t find anywhere else. Plus, it’s great for digestion!
• Kashmiri Red Chilli Powder: This is for colour and a mild heat. It gives the pickle that beautiful vibrant red hue without being overwhelmingly spicy.
• Green Chilli Varieties: You can use any green chilli you like! In North India, we often use longer, milder varieties. Down South, you’ll find people using smaller, fiery ones. Feel free to experiment! Jalapeños or Serrano peppers also work well if you can’t find Indian green chillies.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash the green chillies thoroughly and pat them completely dry. Moisture is the enemy here!
2. Make a vertical slit in each chilli and carefully remove the stems. This helps the masala get inside.
3. Now, dry roast the coriander seeds, cumin seeds, and fennel seeds in a pan over medium heat until fragrant. Keep an eye on them – you don’t want them to burn! Transfer them to a plate to cool.
4. In the same pan, roast the mustard seeds, fenugreek seeds, dry red chillies, and hing until aromatic. This usually takes just a minute or two.
5. Once everything has cooled, grind all the roasted spices into a coarse powder using a mixer. Don’t make it too fine – a little texture is nice.
6. Mix in the turmeric powder, mango powder, Kashmiri red chilli powder, regular red chilli powder, and salt into the spice blend.
7. Gently stuff the prepared masala into each slit green chilli. This can be a little messy, but it’s worth it!
8. Heat the mustard oil in a pan until it smokes lightly. Then, immediately remove it from the heat and let it cool to room temperature. This is important – hot oil will cook the chillies instead of pickling them.
9. Layer the stuffed chillies in a sterilized glass jar. Pour the cooled mustard oil over them, making sure they’re completely submerged. Squeeze in the juice of the lemons.
10. Seal the jar tightly and let it rest for 3 days in a cool, dry place. Give it a gentle shake daily to distribute the flavours evenly.

Expert Tips

• Sterilizing the Jar: This is crucial to prevent mould growth. Boil the jar and lid in water for 10 minutes.
• Mustard Oil Temperature: Seriously, let the oil cool completely!
• Spice Level: Adjust the amount of red chilli powder to your liking.
• Patience is Key: Don’t open the jar before 3 days! The flavours need time to develop.

Variations

• Vegan: This recipe is naturally vegan!
• Spice Level Adjustments: Reduce the red chilli powder for a milder pickle, or add more for extra heat.
• Festival Adaptations: This pickle is often made during Makar Sankranti and is a delicious addition to an Onam Sadya spread. My aunt always adds a pinch of jaggery during Makar Sankranti for a sweet and spicy kick!

Serving Suggestions

This pickle is incredibly versatile. Serve it with:

• Dal and rice
• Roti or paratha
• Yogurt
• Khichdi
• As a side with any Indian meal!

Storage Instructions

Store the pickle in an airtight glass jar in a cool, dry place. It will last for several months, even up to a year, if stored properly. Just make sure the chillies remain submerged in the oil.

FAQs

1. What type of green chillies are best for making this pickle?

You can use any green chilli you like! It depends on your spice preference and what’s available.

2. Can I use a different oil instead of mustard oil? What will be the impact on flavor?

You can, but the flavour won’t be the same. Mustard oil gives this pickle its signature taste. If you must substitute, use a neutral oil like sunflower or vegetable oil, but be prepared for a less authentic flavour.

3. How can I adjust the spice level of this pickle?

Reduce the amount of red chilli powder, or remove the seeds from the green chillies before stuffing them.

4. How long does this pickle last, and what are the signs it has gone bad?

It lasts for several months, even a year, if stored properly. Signs of spoilage include mould growth, a foul odour, or a cloudy appearance.

5. What is the purpose of shaking the jar daily during the resting period?

Shaking ensures the flavours are evenly distributed throughout the pickle.

6. Can I make a smaller batch of this pickle?

Absolutely! Just halve or quarter the ingredients.

Enjoy making (and eating!) this delicious Spicy Green Chilli Pickle. Let me know how it turns out in the comments below!