This instant green chili pickle recipe takes just 10 minutes to prepare and stays fresh for a long time without the need for vinegar or sunlight.
By Shinki Singh | March 12, 2025 | 3:19 PM
Green chili pickle is a tangy and spicy addition that enhances the flavor of meals with its bold taste. If you want to prepare this delicious pickle at home without using vinegar or exposing it to sunlight, this recipe is perfect for you. The best part? It remains fresh for months without spoiling. Let’s explore the quick and easy way to prepare this instant green chili pickle in just 10 minutes.
Ingredients:
- Green chilies – 250 grams
- Salt – As per taste
- Turmeric powder – 1/2 teaspoon
- Carom seeds (Ajwain) – 1/2 teaspoon
- Mustard seeds – 1 teaspoon
- Mustard oil – 2-3 tablespoons
- Nigella seeds (Kalonji) – 1/2 teaspoon
- Asafoetida (Hing) – 1/4 teaspoon
Method:
- Wash the green chilies thoroughly and let them dry completely. Remove the stems and cut them in half or slit them as per preference.
- Heat mustard oil in a pan and add mustard seeds, carom seeds, nigella seeds, and asafoetida.
- Once the mustard seeds start popping, add the chopped green chilies and mix well.
- Now, add turmeric powder and salt, stirring everything thoroughly.
- Sauté the chilies in oil for 5-7 minutes to allow them to absorb the spices and oil properly.
- Let the pickle cool down before storing. Your instant green chili pickle is ready to be enjoyed!
Pro Tips:
- Store this pickle in the refrigerator to keep it fresh for a few days.
- No need for vinegar or sun-drying.
- If you prefer an extra spicy kick, add red chili powder for more heat.
Enjoy this quick and delicious homemade green chili pickle with your favorite meals!
