Oops
Something's not right. Our best minds are on it. You may retry or check back soon.
4 MINS delivery
Green Chili Pickle
Serves 1
25 mins
2484 Kcal
Let's get spicy, fam, and dive into the flavor bomb that is green chili pickle. This isn't your average condiment—it's the sassiest, tangiest, most unapologetically bold addition to your meals. Whether it's giving plain rice a fiery upgrade, making parathas pop with flavor, or spicing up your sandwiches (yes, do it!), green chili pickle is here to turn your taste buds all the way up. Making your own? A green chili pickle recipe is a total vibe. Start with fresh green chilies—go mild or go wild, your call—then mix them up with a blend of earthy spices like mustard seeds, fenugreek, and turmeric for that pop of color. Add a generous pour of mustard oil (because that's the real MVP), and let it all marinate until the flavors fuse into spicy, tangy perfection. Pro tip: patience pays off, so let it sit for a bit to really amp up the magic. Green chili pickle is basically the life of the foodie party. It's bold, fiery, and just a little addictive—once you start adding it to your meals, you'll never want to stop. Whether you're going full DIY with a green chili pickle recipe or grabbing a jar from your go-to store, this spicy sidekick is about to become your kitchen essential. One bite, and you'll know—it's not just a pickle, it's a whole mood.
Ingredients required for Green Chili Pickle
- 1.25 cup green chilies
- 6 tbsp mustard seeds
- 3 tbsp rock salt
- 1 tsp turmeric powder
- 1 cup mustard oil
- 5-6 lemon
Cooking steps for Green Chili Pickle
- 1Green chili pickle is the fiery, tangy condiment that adds a zesty punch to any meal perfect for spice lovers who want their food with a side of excitement. This green chili pickle recipe is super simple and packs a serious flavor punch. Let's get pickling!
- 2Start by choosing 1.25 to 1.5 cups of green chilies, preferably a medium-hot or less spicy variety. Wash them thoroughly, pat them dry with a clean kitchen towel, and then chop them into bite-sized pieces. Pro tip: Make sure the chilies are completely dry to avoid any unwanted moisture in your pickle.
- 3In a mixing bowl, combine 6 tablespoons of yellow or black mustard seeds (or use split mustard seeds, also known as rai na kuria).
- 4Add 3 tablespoons of rock salt (or pink salt or regular salt, depending on your vibe) and 1 teaspoon of turmeric powder.
- 5Mix these spices well for that bright, aromatic base.
- 6Squeeze the juice of 5 to 6 fresh lemons to yield about ⅓ to 1/2 cup of lemon juice. Pour the lemon juice into the spice mixture and stir until combined. This tangy blend will marinate the chilies and amp up the pickle's flavor profile.
- 7Add the chopped green chilies to the spice-lemon mix and toss everything together until the chilies are well-coated.
- 8Transfer the mixture to a clean, dry glass jar, making sure the chilies are fully submerged in the marinade. Cover the jar and let it sit at room temperature for 1-2 days, giving it a shake occasionally to mix things up.
- 9After 2 days, heat 1 cup of mustard oil (or sunflower oil/peanut oil) in a pan until it reaches its smoking point, then let it cool slightly.
- 10Pour the warm oil into the jar, ensuring it completely covers the chilies to preserve them.
- 11Seal the jar tightly and let the pickle mature for 7-10 days for max flavor development.
- 12This recipe of green chili pickle is tangy, spicy, and bursting with bold flavors. Serve it with parathas, dal-rice, or any of your favorite meals—it's the perfect way to spice up your plate! Enjoy your homemade fiery delight!