Here is my Instant Green Chilli Pickle that is super easy to make from scratch, tasty to the core, and requires a few basic staple ingredients. This is a gluten-free, vegan, traditional style chilli pickle recipe that I am following for years.
Instant Indian Pickles
There are two types of Indian pickles – instant ones and then the classic conventional pickles that take days to get ready under the warm sun.
I am a huge fan of instant pickle recipes. Why? Because they do not require days to get ready. I can dig my finger and taste them right away.
There are a few easy Indian pickle recipes that I have learned over a period of time. Green Chilli Pickle recipe is one of them. I make it every year in a small batch during the winter season.
The green chilli pickle is easy to make, requires only 4-ingredients, and the entire pickling process takes less than 1 hour.
You need only 7 ingredients (including 3 optional ingredients) for making this green chilli pickle.
Green Chilli: Any variety of long, medium spicy fresh green chili is perfect for this Indian pickle. Use firm, blemish-free green chilies.
Mustard Seeds: The tiny black mustard seeds or the yellow mustard seeds also known as rai, is the key flavoring ingredient.
Mustard Oil: The pungent taste and luscious texture of the mustard oil is the soul of Indian pickles. There is no substitute for mustard oil in this green chilli pickle recipe.
Salt to season the pickle.
Optional Ingredients: Garlic, pickle masala, and turmeric are the optional flavoring ingredients.
Prepare Green Chilli: Wash the green chilies. Remove the stem/crown and pat dry with a clean towel. Discard the chili seeds. If possible place them in the sunlight for 15 – 20 minutes to completely dry. Cut chilies into inch long pieces.
Make Pickle Masala: In a small grinder, blend mustard seeds to a coarse powder. No need to make a fine paste. You can do this in a mortar pestle as well.
Pickle Making: Combine green chili, crushed mustard seeds, garlic, salt, pickle masala, turmeric in a clean and dry bowl. Mix nicely to coat each piece of chili with the spices. Transfer the green chilli pickle to a sterilized jar.
Adding Oil: Heat mustard oil in a pan till it starts smoking. Turn off the heat. Allow the mustard oil to cool down a bit. Pour the mustard oil over the pickle in the jar. Seal the jar with a lid. And shake gently once.
Instant Green Chilli Pickle is ready to serve. Store it at room temperature for a month or so.
My Tried & True Tips
Make sure green chilies are completely dry without any traces of moisture while making the pickle.
It is best if you can keep green chilli pickle for a day in the sunlight. This way there is a rare chance of fungus and other decay in the pickles.
Adding garlic, turmeric, and pickle masala is optional and a matter of personal taste preference in this green chilli pickle recipe.
If you do not have sunlight, keep the pickle in a bright/well-lit area at room temperature rather than damp/moist places. Shake it 1 – 2 twice every day.
Always use a clean, sterilized jar with a tight-fitting lid for storing green chilli pickle. Use a clean and dry spoon to scoop the pickle.
More Indian Pickle Recipes For You
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Green Chilli Pickle Recipe
- Small Pan
- 250 gram long green chilli
- 5 – 6 cloves garlic, optional
- 2 tablespoon mustard seeds, rai
- Salt to taste
- 1/4 Cup mustard oil, sarson oil
- 1 tablespoon achaar ka masala see recipe
- Wash the green chilies. Remove the stem and pat dry with a clean towel. If possible place them in the sunlight for 15 – 20 minutes to completely dry.
- Slit the green chilies lengthwise and cut each one into 2 – 3 pieces. Set aside.
- Coarsely crush the mustard seeds in a blender. Combine mustard seeds, salt, achaar ka masala, and salt. Mix nicely.
- Now in a clean bowl mix green chillies, garlic cloves and the spice mix.
- Toss the green chillies nicely in the spice mix. Transfer the pickle to a clean, dry jar.
- Now heat mustard oil in a pan till it starts smoking. Turn off the heat.
- Allow the mustard oil to cool down a bit. Pour the mustard oil over the pickle in the jar.
- Seal the jar with a lid. And shake gently once.
- Instant Green Chilli Pickle is ready to serve.
- Store it at room temperature for a month or so.
- Instead of achaar ka masala you can use 1 tablespoon of fenugreek seeds (crushed) and 1/2 teaspoon turmeric combined with mustard seeds.