Pickle is a side dish in Indian cuisine and made using variety of vegetables or fruits. It is preserved in vinegar or edible oil along with other Indian spices. No Indian meal is complete without any pickle, it makes your regular meal appetising and satiating.

Pickle making is an age-old rituals in Indian homes and every Indian has fond memories of homemade pickles😍. Mango, chilli, lime or mixed pickles are very common in Indian households. Pickles are also known as achar, lonacha, avakaai etc in regional languages and each state has their own special recipe. In this post, I am going to share recipe of my favourite green chilli pickle !!

I often make this pickle at home as ingredients are easily available in UK. Also, the recipe is super easy and you can make it in jiffy. I prefer to use mustard oil in this pickle, love the combined flavours of mustard and spicy chilli. Incase, you don’t fancy too much spice then you can choose mild or less spicy chillies for this recipe. As I said earlier, it’s an instant pickle, we don’t need to keep this in sunlight for preservation. Instead drizzle some lime juice at the end and store it in a cool, dry place.

Ingredients:

250 gms of green chillies

1 tsp fenugreek seeds

1&1/2 tbsp mustard seeds

2 tsp turmeric powder

1 cup mustard oil

2 tbsp pink salt (or any salt)

1 tbsp lime juice

Method:

Thoroughly wash and pat dry chillies. Cut it into pieces as per choice, I prefer to cut it into 3 pieces. Apply pink salt and keep it aside.

Dry roast fenugreek and mustard seeds then roughly grind it. I have used whole black mustard instead yellow mustards can be used here.

Heat the mustard oil and add roughly ground seeds along with turmeric powder. Do not allow turmeric powder to burn. Let this oil cool down to room temperature.

Once oil is at room temperature, add this oil mixture to the salted chillies. Mix everything well and then drizzle lime juice over it.

Mix thoroughly and our chilli pickle is ready 😍

Isn’t it an easy-peasy recipe ??? I keep this pickle handy and it comes as saviour on busy days 😛. Serve this pickle with dal rice, khichdi, paratha or thepala and it makes a perfect meal.

Store it in cool and dry place in an airtight jar. And consume within 6-8 months.

Let me know how do you find this recipe of instant chilli pickle !! Happy eating 😜