Quick Green Chilli And Ginger Pickle Recipe

Recipe By Slurrp

This quick and easy green chilli and ginger pickle is a spicy and tangy condiment that adds a burst of flavor to any meal. Made with fresh green chillies, ginger, and a blend of aromatic spices, this pickle is perfect for those who love a little heat. The combination of the fiery chillies and the zingy ginger creates a deliciously addictive pickle that can be enjoyed with rice, roti, or as a side to any Indian meal.

4.5
24 Rating -
Rate
Vegdiet
15minstotal
15m.total
Quick Green Chilli And Ginger Pickle
plan
Bookmark

ingredients serve

Ingredients for Quick Green Chilli And Ginger Pickle Recipe

  • 41.67 gram Green Chillies
  • 8.33 gram Ginger
  • 0.33 tablespoon Oil
  • 0.17 teaspoon Mustard Seeds
  • 0.08 teaspoon Fenugreek Seeds
  • 1/25 teaspoon Asafoetida
  • 0.08 teaspoon Turmeric Powder
  • 0.17 teaspoon Red Chilli Powder
  • 0.17 teaspoon Salt
  • 0.33 tablespoon Vinegar

Directions: Quick Green Chilli And Ginger Pickle Recipe

Cooking Directions

  • STEP 1.Wash and dry the green chillies and ginger. Slice the chillies and ginger into thin strips.
  • STEP 2.Heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida. Let them splutter.
  • STEP 3.Add the sliced chillies and ginger to the pan and saut茅 for a few minutes.
  • STEP 4.Add turmeric powder, red chilli powder, salt, and vinegar to the pan. Mix well.
  • STEP 5.Cook the pickle on low heat for about 10 minutes, stirring occasionally.
  • STEP 6.Remove from heat and let the pickle cool completely before transferring it to a clean, dry jar.
  • STEP 7.Store the pickle in a cool, dark place for at least a day before consuming to allow the flavors to develop.
  • STEP 8.Serve the green chilli and ginger pickle as a condiment with rice, roti, or any Indian meal.

Cooking Tips

  • Adjust the amount of green chillies according to your spice preference.
  • Make sure to use a clean and dry jar for storing the pickle to prevent spoilage.
  • The pickle tastes best when allowed to mature for a few days, so make it in advance if possible.

Storage and Serving

  • Store the pickle in a cool, dark place for up to a month.
  • Serve the pickle as a condiment with rice, roti, or any Indian meal.
  • Refrigerate the pickle after opening to extend its shelf life.
Nutrition
value
61
calories per serving
4 g Fat1 g Protein5 g Carbs2 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    1g
  • Carbs
    5g
  • Fiber
    2g

MacroNutrients

  • Carbs
    5g
  • Protein
    1g
  • Fiber
    2g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    26mg
  • Iron
    < 1mg
  • Vitamin A
    98mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    7mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    12mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    27mg
  • Manganese
    1mg
  • Phosphorus
    23mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp