Instant Green Chilli Pickle Recipe

This Instant Green Chilli Pickle is a quick and flavorful addition to any meal. Made with fresh green chillies, roasted mustard, fennel, and fenugreek seeds, and infused with tangy mustard oil, this recipe packs a spicy punch! Ready to eat in just a few hours, it’s the perfect condiment for parathas, rice, dal, or fried snacks. With a mix of spices like turmeric, coriander powder, and fresh lemon juice, this pickle offers a unique blend of heat and tang. Stored in an airtight glass jar in the fridge, it stays fresh for up to 5-7 days. Whether you’re looking to spice up your daily meals or want a quick, homemade pickle, this instant green chilli pickle is a must-try!

What is Green Chilli Pickle

Pickle made of Green chilli is called green chilli pickle. It is also called “hari mirch ka achaar” in Hindi. You can make this extremely spicy or mild. The spice level will depend on the level of spice in the chilli. Normally pickle takes time after making before you can eat it. Instant chilli pickle is one where pickle is ready instantly.

I am a huge fan of pickles. My favourite is spicy mango pickle, this green chilli pickle and jackfruit pickle.

So why green chilli pickle? Green chillies are great source of vitamin and no calories. Green chillies are loaded with antioxidants and can also keep prostate problems at away

I remember the days when I was school days, my mum will make my school tiffin with pickle and paratha. I have seen my mum making numerous types of pickle and this chilli pickle is from here recipe.

This recipe is really simple and quick to make. Normally pickling process requires keeping pickle in sun. This one does not require sun light as such, making it suitable to make it in the over cast conditions of UK.

Ingredients & Why They’re Used in This Green Chilli Pickle Recipe

1. Green Chillies: The star of the pickle, providing the spicy kick. Their fresh heat is balanced by the tangy lemon and aromatic spices.

2. Mustard Seeds: Adds a sharp, pungent flavor that infuses the oil with tangy heat. Roasting the seeds enhances their aroma and flavor.

3. Fennel Seeds: Brings a sweet, slightly licorice flavor. It balances the heat from the chillies. It also adds a refreshing taste to the pickle.

4. Fenugreek Seeds: Offers an earthy, slightly bitter taste, helping to balance the spice. It also acts as a natural preservative, extending the shelf life of the pickle.

5. Mustard Oil: Crucial for its bold, pungent flavor, mustard oil infuses the chillies and spices with a rich warmth. It also has a high smoking point, which intensifies its flavor when heated.

6. Asafoetida (Hing): Adds a unique, savory umami flavor, enhancing the overall taste of the pickle. It also aids in digestion, making the pickle easier on the stomach.

7. Turmeric Powder: Contributes an earthy flavor and a beautiful golden color. It also brings anti-inflammatory properties to the mix, making it a healthy addition.

8. Coriander Powder: Adds a mild, citrusy warmth. It helps balance the heat of the chillies. It also enhances the pickle’s aromatic profile.

9. Salt: Enhances the flavors of all the ingredients. It helps preserve the pickle by drawing out moisture from the chillies.

10. Lemon Juice: It provides a tangy freshness that cuts through the heat. It adds a bright, citrusy note. This balances out the spiciness.

Each ingredient plays a key role. They create a flavourful, balanced pickle. This pickle has a perfect mix of heat, tang, and depth!

Method to make Instant Green Chilli Pickle – A Flavor Explosion in a Jar!

1. Prepare the Chilies:

Start by removing the crown of the chillies. Wash them well and pat dry with a kitchen towel. Slice them in half lengthwise to let all the flavors sink in!

2. Roast the Seeds:

In a dry pan, toast the mustard seeds, fennel seeds, and fenugreek seeds on medium heat for 1-2 minutes. Be careful not to burn them—just enough to release those mouthwatering aromas! Turn off the heat and let them cool. Once cooled, transfer to a grinding jar and coarsely crush. The seeds should still have some texture for that extra crunch.

3. Heat the Mustard Oil:

Pour mustard oil into a pan and heat it until you see smoke rising. Don’t worry, it’s normal! Once the oil is heated, turn off the flame and allow it to cool slightly.

4. Spice it Up:

Now that your oil is cool, add the asafoetida, turmeric powder, coriander powder, and salt to the pan. Sprinkle in the crushed seeds and give it all a good mix. The spices will infuse the oil, creating a beautifully fragrant base for your pickle.

5. Add the Green Chilies:

Gently drop the sliced green chillies into the pan and mix everything together thoroughly. The oil and spices will coat each piece of chilli, making it even more flavorful!

6. Finish with a Citrus Twist:

Squeeze the juice of one fresh lemon over the chillies. This adds a tangy kick that balances out the heat. Stir again to ensure all the ingredients are mixed well.

7. Store & Enjoy:

Transfer your homemade green chilli pickle into a glass jar and let the flavors marinate for a few hours. It’s now ready to enjoy with your favorite meals!

This chilli pickle is

• Vegan (no milk products)
• Gluten-free
• Quick to make
• Easy to make
• Tastes extremely delicious, with any thing.
• Preservable for few weeks.

Pro Tips for the Perfect Green Chilli Pickle

1. Choose Fresh Chillies:

Pick firm, thick-skinned green chillies that are not too ripe. These will have the right balance of heat and texture for your pickle.

2. Roast Seeds Gently:

Roast mustard, fennel, and fenugreek seeds for just 1-2 minutes to release their oils. Over-roasting can make them bitter and overpower the flavor.

3. Control Spice Level:

To reduce heat, remove the seeds from the chillies before slicing. Adjust the number of chillies depending on how spicy you want the pickle to be.

4. Heat Mustard Oil Correctly:

Heat mustard oil until it smokes, but let it cool before adding spices. This activates the oil’s flavor while preventing it from burning the spices.

5. Use Fresh Lemon Juice:

Always use fresh lemon juice for a tangy punch. Bottled lemon juice won’t provide the same brightness and freshness.

6. Let It Rest:

Allow the pickle to sit for 24-48 hours to let the flavors meld. The longer it rests, the richer and more intense the flavor becomes.

7. Store in Glass Jars:

Use glass jars for storage. Glass prevents the pickle from absorbing odors and ensures better preservation.

8. Adjust Salt for Preservation:

Use enough salt. It enhances flavor. Salt also helps preserve the pickle by drawing out moisture from the chillies.

These tips will help you create a flavorful, well-balanced pickle. It’s perfect for adding a spicy, tangy kick to any dish!

Storage – How to store Chilli Pickle

1. Glass Jar:

The best storage option is always a glass jar. It keeps the pickle fresh, doesn’t absorb odors, and helps preserve the flavors for a longer time. Make sure the jar is clean and dry before adding the pickle.

2. Keep It Airtight:

Seal the jar tightly to prevent air from getting in. Oxygen can cause the pickle to lose its flavor and spoil quicker. An airtight jar will lock in all those amazing spicy aromas!

3. Refrigeration:

Store your pickle in the fridge to ensure it lasts longer. The cool temperature will help maintain the pickle’s freshness and preserve its tangy flavor. It can last up to 2-3 weeks when refrigerated.

4. Room Temperature (Short-Term):

If you plan to finish the pickle quickly, you can store it at room temperature for up to 5 days. Keep it in a cool, dry place away from direct sunlight. However, refrigeration is best for long-term storage.

5. Use Clean Utensils:

Always use a clean, dry spoon to scoop out the pickle. This prevents contamination and keeps it fresh for longer. No double-dipping allowed!

6. Avoid Moisture:

Ensure the chillies are fully dry before making the pickle. Any moisture will cause the pickle to spoil faster. If you see any excess moisture inside the jar, wipe it away with a clean cloth.

With these tips, you’ll have a pickle that stays fresh and flavorful. It will be ready to add spice to your meals for weeks!

Serving suggestion for Green Chilli Pickle

1. With Parathas:

Warm, flaky parathas and a dollop of spicy green chilli pickle? Heavenly! It’s the ultimate comfort food combo, where the pickle’s zing cuts through the buttery goodness of the paratha.

2. On the Side of Rice & Dal:

Dal chawal (lentils and rice) is a classic. However, throw in a spoonful of green chilli pickle for a flavor explosion! The spicy, tangy pickle adds the perfect punch to your otherwise mellow meal.

3. With Curries:

Serve this pickle alongside your favorite curry, whether it’s a rich butter chicken or a vegetarian delight. It’ll give a fiery contrast to the creamy curry!

4. With Samosas or Pakoras:

Pair this pickle with crispy samosas or pakoras for an unbeatable snack. The crunchy, savory exterior of the fried snacks and the spicy kick of the pickle? Match made in foodie heaven.

5. On a Toasted Sandwich:

Add a spoonful of the pickle to your next sandwich for an unexpected twist! Whether it’s a veggie or chicken sandwich, the pickle will give it that bold, tangy edge.

6. As a Dip for Fries or Chips:

Feeling adventurous? Use your green chilli pickle as a dip for fries or potato chips. The heat will elevate those crispy bites into something addictive.

7. With Yogurt:

• For a cooler, milder version, mix a little pickle into a bowl of yogurt. It’s like a spicy yogurt dip—perfect for balancing out the heat!

This pickle is a perfect companion for anything that needs a little kick. Be creative and add it to dishes that could use a burst of spice and tang!

FAQs for Instant green chilli pickle

1. Can I use different types of chillies?

Yes! For a milder pickle, choose less spicy varieties like Anaheim or Padrón. For a fiery kick, use Jalapeños or Bird’s Eye chillies.

2. How long does the pickle last?

This is an instant pickle. It’s best consumed within 5-7 days. Keep it in an airtight glass jar in the fridge. The freshness will start to diminish after this period.

3. Can I substitute mustard oil?

While mustard oil gives this pickle its signature sharp flavor, you can substitute it with vegetable oil or olive oil. However, the taste will be milder without the mustard oil’s unique pungency.

4. Is roasting the seeds necessary?

Yes! Roasting the mustard, fennel, and fenugreek seeds for a minute or two is key to releasing their essential oils, which make the pickle aromatic and flavourful. It’s an important step for that authentic pickle taste.

5. How can I adjust the spice level?

To make the pickle milder, remove the seeds from the chillies before slicing them. You can also adjust the number of chillies based on how spicy you like your pickle.

6. Why should I wait before eating the pickle?

Although it’s an instant pickle, allowing it to sit for a few hours before eating will let the flavors meld together, enhancing the taste. The longer it sits, the better the flavour.

7. Can I add sugar to balance the heat?

Yes! If you prefer a sweet-spicy balance, you can add 1-2 teaspoons of sugar to the mixture for a subtle sweetness.

8. Is this recipe vegan?

Yes! The recipe is naturally vegan as long as you use plant-based oils and no dairy. The bold flavors come from the spices and mustard oil.

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