Green chilli pickle is that zesty and spicy Indian side dish that really kicks up the flavor of any meal. I’m excited to share this easy recipe that brings a wonderful kick of heat, making it a fantastic match for parathas, rice, or as a dip with your favorite snacks! Here’s a straightforward guide to whip up some fresh green chilli pickle right in your kitchen.
How to Make Green Chilli Pickle: A Spicy Indian Recipe
Green chilli pickle is that zesty and spicy Indian side dish that really kicks up the flavor of any meal. I’m excited to share this easy recipe that brings a wonderful kick of heat, making it a fantastic match for parathas, rice, or as a dip with your favorite snacks! Here’s a straightforward guide to whip up some fresh green chilli pickle right in your kitchen.
Why Make Green Chilli Pickle at Home?
Home-made green chili pickle allows you to set the spice level, modify the flavors, and keep it fresh without preservatives. Plus, it’s easy on the budget and there’s something really satisfying about making your own spicy treat. Whether you’re a pickle lover or just starting out, this recipe is a breeze!
You’ll need the following to make a small batch of green chilli pickle (roughly one jar):
250 grammes of green chillies (choose firm, fresh ones; Indian jwala or serrano are excellent choices)
Two tablespoons of mustard seeds (you can use black or yellow ones).
One tablespoon of fennel seeds
One tablespoon of coriander seeds
One teaspoon of fenugreek seeds
1/4 teaspoon of asafoetida (hing)
One teaspoon of turmeric powder
Two tablespoons of salt (adjust if necessary)
Half a cup of mustard oil (or any other type of cooking oil, such as vegetable or sesame)
Two to three tablespoons of vinegar or lemon juice (for that tangy taste)
Spices that are optional: 1 teaspoon of nigella or cumin seeds for added taste
Things You’ll Need
A jar of clean glass with a lid
A skillet or frying pan
A mortar and pestle or a spice grinder
A bowl for mixing
A Comprehensive Guide to Making Green Chilli Pickles
Let’s begin preparing that pickle!
Step 1: Prepare the Green Chillies
Wash and dry: Give the green chillies a good rinse under running water. Make sure to dry them completely with a clean towel since any moisture can spoil the pickle.
Trim and cut: Cut off the stems and slice the chillies into little rings (about 1/4 inch thick). If you want it milder, feel free to take out the seeds, but leaving them in gives an extra kick!
Step 2: Roast and Grind the Spices
Dry roast spices: Use a dry skillet to roast mustard seeds, fennel seeds, coriander seeds, and fenugreek seeds on low heat for 2-3 minutes, stirring until fragrant.o avoid burning them.
Grind spices: Once cooled, grind them coarsely in your spice grinder or use a mortar and pestle. Keeping a coarse texture gives a nice crunch to your pickle.
Step 3: Cook the Pickle
Heat the oil: In a clean pan, heat the mustard oil until it starts to smoke, then reduce the heat. If you’re using another oil, just warm it up.
Add spices: Toss in the asafoetida and turmeric powder to the hot oil. Stir for a few seconds before adding the ground spice mix.
Cook the chillies: Add the chopped green chillies to the pan and mix them well with the spices. Cook for 2-3 minutes on low heat to make them a bit softer but still crunchy.
Season and add tang: Turn off the heat and mix in the salt and vinegar (or lemon juice). Make sure everything is well combined.
Step 4: Store the Pickle
Cool and transfer: Let your pickle cool down completely. Then, pack it into a clean, dry glass jar with a tight lid.
Let it mature: For the best flavor, leave your pickle at room temperature for 1-2 days in a cool, dry spot. This helps all the flavors meld together. After that, pop it in the fridge, and it should last you 2-3 months.
Let your pickle cool completely before transferring it. Next, place it inside a glass jar that is dry and clean and has a tight-fitting lid.
Let it mature: Store your pickle in a cool, dry place at room temperature for one to two days to get the best flavour. This facilitates the blending of all the flavours. It should last you two to three months if you put it in the refrigerator after that.
Advice for Making the Ideal Green Chilli Pickle
Select fresh chillies: For the best flavour and texture, look for firm, bright green chillies that are free of flaws.
Sterilise the jar: To prevent your pickle from going bad too quickly, boil the jar and lid in hot water and then let them dry.
Reduce the amount of mustard seeds or use less spicy chillies if you want a milder pickle.
For authenticity, use mustard oil: Vegetable oil can also be used if desired, but mustard oil adds that classic flavour.
Check for moisture: To extend the pickle’s shelf life, make sure everything is completely dry, including your tools.
Serving Recommendations
Green chilli pickle pairs well with:
Indian breads such as roti, naan, and paratha
Rice dishes like biryani and dal-chawal
Snacks with a spicy kick, such as pakoras or samosas, or curry
Green Chilli Pickle’s Health Benefits
Rich in vitamins C and A, green chillies also have digestive and metabolic-boosting qualities. When taken in moderation, pickle spices like mustard seeds and fenugreek can promote gut health and have anti-inflammatory qualities.
Conclusion
Making green chilli pickle at home is quick and brings authentic Indian flavors to your kitchen. Using a few ingredients and spices, you can create a delicious condiment for your meals. Try this recipe, adjust it to your liking, and enjoy the spicy, tangy flavor of homemade green chili pickle.
Keyword-rich summary: Check out this easy guide to make green chilli pickle at home, perfect for beginners! With fresh chillies, mustard oil, and spices,
