Green Chilli Pickle
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Instant Green Chilli Pickle

Instant green chilli pickle is super quick and simple to prepare. Find how to make best instant green chilli pickle in few simple steps.
Prep Time15 mins
Cook Time5 mins
Total Time25 mins
Course: Side Dish
Cuisine: Indian
Author: Hina Gujral


  • 250 gram long green chilli
  • 5 - 6 cloves of 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.