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Ingredient
Instant Green Chilli Pickle
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Chef :
Sonal Sardesai GautamInstant Green Chilli Pickle
These days my Sabzi vendor is being extra generous with handing over green chillies with the regular veggie supply. 😀
Last weekend, I gathered the surplus Green Chillies in my fridge and made this yummy pickle. 😍
I am sharing the proportions for a 250 gm batch of green chillies, you can adjust the measurements according to the amount of chillies you are pickling.
Ingredient
Cooking time :
20 mins
250 gms
Green Chillies
1 tbsp
Fennel Seeds / Saunf
1 tsp
Nigella Seeds / Kalaunji
1/2 tsp
Fenugreek Seeds / Methi Dana
1.5 tsp
White Sesame Seeds / Til
1/2 tsp
Cumin Seeds / Zeera
1/2 tsp
Asafoetida Powder / Hing
1 tsp
Turmeric Powder
1/2 tsp
Red Chilli Powder
1 tsp
Amchur Powder
1/4 tsp
Rock Salt / Kala Namak
1 Cup
Jaggery Powder
1 Cup
Mustard Oil
Cooking instructions
* Step 1
Wash, wipe and place the Chillies in a plate. Air dry or place in the sun for 30 mins to dry.
* Step 2
Once dry, chop into small pieces or 1 inch long pieces and set aside.
* Step 3
Take the mustard, sesame, nigella, fenugreek, cumin & fennel seeds and add to a pan, dry roast for 1 minute or so.
* Step 4
When the spices change colour after a minute, take off heat, allow to cool for a few minutes.
* Step 5
Add to a mixer jar, dry grind into a fine powder.
* Step 6
Add the ready ground masala, asafoetida, red chilli, turmeric & amchur powders, rock salt & regular salt into a ceramic mixing bowl. Add the chillies and jaggery powder.
* Step 7
Add freshly squeezed juice of a lemon, mix well & set aside.
* Step 8
Take the mustard oil, heat until smoking point. Switch off heat. Allow it to cool.
* Step 9
Pour the cooled oil into the green chilli mixture, mix well. Take a clean, dry glass jar and add the pickle into it
* Step 10
Your pickle is ready to use. No need to leave in the sun. I leave it by the window sill to get some sunshine daily.
Serve with dal chawal or paranthas. Enjoy 🙂
Note: if there is a photo you can click to enlarge it
Tag
green chillies
big lemon
Fennel seeds (Saunf)
Nigella Seeds / Kalaunji
Fenugreek seeds (methi dana) -½
white sesame seeds (til)
Tiny Black or Yellow Mustard Seeds / Rai
cumin seeds (zeera)
Asafoetida Powder/ Hing
turmeric powder
red chilli powder
amchur powder
rock salt (kala namak)
jaggery powder
Mustard oil
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