Green Chilli Pickle Recipe: Chilli pickle is a zesty and tangy condiment made from green chillies, oil, vinegar, lemon juice, and salt. It adds a burst of flavor to meals and is commonly served as a side dish for lunch or dinner.
While I’m not particularly fond of pickle recipes, I have a special fondness for green chilli pickle. I often prepare this pickle, along with variations like mango chilli pickle and lemon chilli pickle. However, I’ve received numerous requests for a simple, authentic hari mirch ka achar recipe. So, without further delay, here’s the instant version of green chilli pickle.
Traditionally, green chillies are soaked in salt and sun-dried for 2-3 days before being spiced and mixed with other pickle ingredients. However, this instant version offers the same flavors without the wait.
Here are a few tips for preparing the perfect pickle:
- If the green chillies are too spicy, you can deseed them or increase the amount of salt and lemon juice to balance the heat.
- Skip adding vinegar if you’re not planning to store the pickle for a long time.
- Experiment with additional ingredients like ginger, garlic, lime, or mango to create different variations of mirchi ka achar.
Ingredients: Green Chilli Pickle Recipe
- 10 medium-spiced green chillies
- 1 teaspoon cumin seeds (jeera)
- 2 teaspoons mustard seeds (rai)
- 1 teaspoon coriander seeds
- ¼ teaspoon fenugreek seeds (methi)
- 1 teaspoon fennel seeds (saunf)
- ½ teaspoon carom seeds (ajwain)
- 1 teaspoon turmeric powder (haldi)
- Salt to taste
- 1 lemon
- ¼ cup oil (mustard oil preferred)
- Pinch of asafoetida (hing)
- 2 tablespoons vinegar
Instructions: Green Chilli Pickle Recipe
- Remove the heads of the green chillies and cut them into pieces.
- Dry roast cumin seeds, mustard seeds, coriander seeds, fenugreek seeds, fennel seeds, and carom seeds in a kadai on low flame for a minute. Let it cool completely, then blend to a slightly coarse powder.
- Transfer the masala powder to the chopped chillies. Add turmeric powder, salt, and lemon juice. Mix well to combine.
- Heat oil in a pan. Once hot, add a pinch of asafoetida. Let the oil cool completely, then pour it over the chilli mixture.
- Add vinegar and mix well. Allow the pickle to marinate for 2 hours or keep it under the sun for 2 days for enhanced flavors.
- Serve the instant green chilli pickle with rice or roti.
Conclusion:
Green Chilli Pickle Recipe is a versatile condiment that adds a spicy and tangy kick to any meal. With this instant recipe, you can enjoy the delicious flavors of homemade pickle without the wait. Whether served with rice, roti, or as a side dish, this pickle is sure to tantalize your taste buds. So, follow the recipe, adjust the flavors to your liking, and savor the delightful taste of homemade green chilli pickle!
FAQs about Green Chilli Pickle Recipe
Can I adjust the spiciness of the pickle?
Yes, you can adjust the spiciness by either deseeding the green chillies or increasing the amount of salt and lemon juice to balance the heat.
How long does the pickle last?
When stored in an airtight container in the refrigerator, the pickle can last for several weeks to a month.
Can I use other types of oil instead of mustard oil?
Yes, you can use any cooking oil of your choice, but mustard oil is preferred for its distinct flavor.
Is it necessary to sun-dry the pickle?
While sun-drying enhances the flavors, it’s not necessary for the instant version. However, allowing it to rest for a few hours or days before consuming enhances the taste.
Can I add additional spices or ingredients to the pickle?
Absolutely! Feel free to experiment with additional spices like ginger, garlic, or even mango to create your own unique variation of green chilli pickle.
