By Niveditha Kalyanaraman
September 24th, 2023
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Green chilli pickle is a spicy and tangy condiment prepared from green chillies or hari mirch with oil, vinegar, lemon juice and salt. It is served as a relish for additional flavour and taste and as a side dish for lunch and dinner. Here's the recipe for green chilli pickle.
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10 green chilli, medium spiced 1 tsp jeera / cumin seeds 2 tsp mustard seeds / rai 1 tsp coriander seeds ¼ tsp methi / fenugreek seeds 1 tsp saunf ½ tsp ajwain / carom seeds 1 tsp turmeric / haldi Salt to taste 1 lemon ¼ cup oil / mustard oil Pinch of hing / asafoetida 2 tbsp vinegar
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Dry roast jeera, mustard seeds, coriander seeds, methi, saunf and ajwain on low flame for a minute. Cool completely, and blend to slightly coarse powder. Transfer the masala powder onto the cut chillis.
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Add in turmeric, salt to taste and lemon. Mix well, making sure everything is combined well. Now heat oil, add in pinch of hing. Allow the oil to cool completely and pour over chillis. Mix well to combine all the ingredients well.
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Add in 2 tbsp vinegar. Vinegar acts as a preservative and helps to store pickles for a longer time. Mix well and it can be consumed after 2 hours or keep under the sun for 2 days for more flavours. Finally, serve green chilli pickle with rice or roti.
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