Instant Green Chilli Pickle

Name: Instant Green Chilli Pickle
Total time: 1200 s
Cuisine: Indian
Ingredients: 250 gms Green Chillies; 1 Big Lemon; 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 tbsp Tiny Black or Yellow Mustard Seeds / Rai; 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; Salt to taste; 1 Cup Jaggery Powder; 1 Cup Mustard Oil

Sonal Sardesai Gautam @SSG_17

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.

Sonal Sardesai Gautam @SSG_17

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Ingredients

20 mins

250 gmsGreen Chillies
1Big Lemon
1 tbspFennel Seeds / Saunf
1 tspNigella Seeds / Kalaunji
1/2 tspFenugreek Seeds / Methi Dana
1.5 tspWhite Sesame Seeds / Til
1 tbspTiny Black or Yellow Mustard Seeds / Rai
1/2 tspCumin Seeds / Zeera
1/2 tspAsafoetida Powder / Hing
1 tspTurmeric Powder
1/2 tspRed Chilli Powder
1 tspAmchur Powder
1/4 tspRock Salt / Kala Namak
Salt to taste
1 CupJaggery Powder
1 CupMustard Oil

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Steps

20 mins

1

Wash, wipe and place the Chillies in a plate. Air dry or place in the sun for 30 mins to dry.
2

Once dry, chop into small pieces or 1 inch long pieces and set aside.
3

Take the mustard, sesame, nigella, fenugreek, cumin & fennel seeds and add to a pan, dry roast for 1 minute or so.
4

When the spices change colour after a minute, take off heat, allow to cool for a few minutes.
5

Add to a mixer jar, dry grind into a fine powder.
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.
7

Add freshly squeezed juice of a lemon, mix well & set aside.
8

Take the mustard oil, heat until smoking point. Switch off heat. Allow it to cool.
9

Pour the cooled oil into the green chilli mixture, mix well. Take a clean, dry glass jar and add the pickle into it
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 🙂

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Cooksnaps

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Sonal Sardesai Gautam @SSG_17

on January 22, 2022 11:38

Ex Community Manager at Cookpad, loves experimenting in the kitchen. 🙂Believes in clean eating and well balanced meals but does give in to sinful indulgences every once in a while! 😋Healthy food need not necessarily be boring, unappetising or tasteless.One can make regular, everyday meals attractive, innovative and tasty! 👌Each of us has our own distinct style of cooking, our own unique areas of prowess and skills in the kitchen, we just need to tap those, trust our instincts and create magic! 🌟