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–+ servings
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5 from 1 vote

Instant Green Chili Pickle

Instant Green Chili Pickle - A tangy delicious and easy to make green chili pickle
Prep Time10 minutes
Cook Time2 minutes
Course: accompaniment, Pickles/Achar, Preserve, Side Dish
Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: achar, chili pickle, Green chili pickle, hari mirch ka achar, Instant chili pickle, Instant green chili pickle, Mirch ka achar
Servings: 1 jsr
Author: Anjana Chaturvedi

Ingredients

  • 500 gm Green Chillies / Hari Mirch
  • 1/2 cup Lemon Juice / Nimbu Ka Ras
  • 5 tbsp Salt / Namak
  • 3 tbsp Mustard Seeds / Rai *
  • 4 tbsp Fennel Seeds / Saunf
  • 2 tsp Fenugreek Seeds / Methidana
  • 1.5 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Asafoetida / Hing powder
  • 300 ml Mustard Oil / Sarso ka tel
  • 1 tbsp Cumin Seeds / Sabut Jeera
  • 1 tbsp Coriander Seeds / Sabut Dhaniya
  • 50 gm Ginger / Adrak optional

Instructions

  • Wash the chilies and then wipe them and then spread on a kitchen towel for 1 hour
  • Remove the stalks and chop into medium size pieces
  • Take a bowl and add chilies, salt, turmeric and lemon juice or vinegar.Mix well.
  • Cover with a lid and Keep aside overnight or minimum 4 hours so it will absorb the salt and lemon flavours and marinate well
  • .Dry roast fennel seeds,fenugreek seeds and mustard seed for few minutes,no need to change the colour of the seed, just roast to remove the moisture.
  • Coarsely grind the seeds,don't make a fine powder
  • Add this crushed spice mix in the chilies.
  • Mix it well and fill it in a glass or ceramic storage jar and keep aside for a day
  • Next day heat oil to a smoky point and then let it cool down completely.
  • Pour the oil gently into the jar.Keep the jar in sunlight for a week or 2-3 days if possible.
  • Now the pickle is ready to enjoy with paratha, poori or rice.
  • keep the pickle covered with oil or else keep refrigerated

Notes

Note-
  1. You can choose either mild or hot variety of chilies according to your taste.
  2. Can also make this pickle with fresh red chilies instead of green chilies
  3. Let the pickle mature for a week then only it will become sour as mustard seeds need a week to ripe and then they give sourness to the pickle.
  4. you can use lemon juice or vinegar whatever suits you, both work well.
  5. Can also add some sliced ginger in it.
  6. Can substitute mustard oil with any oil you normally use in your pickle.
  7. You can also chop 5-6 peels of lemon , add some salt and put at the base of the pickle jar and then add the chili pickle, till the time you finish your chili pickle ,your lemon peel pickle will be ready to enjoy !