Green Chilli Pickle Recipe
This is a gluten-free, vegan, and traditional style easy chilli pickle recipe. Learn how to make instant green chili pickle in a few simple steps.
Servings: 250 gram
Calories: 3kcal
Equipment
- Small Pan
Ingredients
- 250 gram long green chilli
- 5 - 6 cloves garlic, optional
- 2 tablespoon mustard seeds, rai
- Salt to taste
- ¼ Cup mustard oil, sarson oil
- 1 tablespoon achaar ka masala see recipe
Instructions
- 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.
Notes
- Instead of achaar ka masala you can use 1 tablespoon of fenugreek seeds (crushed) and ½ teaspoon turmeric combined with mustard seeds.
Nutrition
Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg