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Green Chilli Pickle




•150 gms Green Chillies

•50 gms ginger

•50 gms garlic

•½ cup lemon juice

•1 lemon

•2 tbsp mustard seeds 

• 2 tbsp fennel seeds

• 1/2 tsp fenugreek seeds

• 1 tbsp coriander seeds

• 1 tsp asafoetida

• 1 tsp turmeric powder

• 1 tsp red chilli powder

• 1 tsp Ajwain

• ½ tsp kalonji

• 5-6 cloves

• 1 cup mustard oil

• Salt as per taste



First wash and dry fresh green chilies, peeled ginger, peeled garlic pods and lemon properly.  Wipe them with a clean dry cloth, remove the stalks of the chilies and make sure that there is no more moisture on it. Now cut the chilies, lemon, garlic and ginger into small pieces or of any desired shaped or size. Squeeze half lemon juice in a clean bowl. For the masala dry roast mustard seeds, coriander seeds, fenugreek seeds, saunf together for 1-2 minutes on low flame. Let it cool down and put it in mixer jar. Now make a fine powder of it. Lightly roast some saunf, ajwain and kalonji separate to add as a whole. 

Now mix all the other ingredients in the bowl then add lemon juice, turmeric powder, red chilli powder, pinch of asafoetida and salt as per taste. Heat oil in a pan till fumes appear. Add 5-6 cloves, 2 pinches of asafoetida and remove the oil from the flame. Let it cool down then gradually add this oil into the pickle mix. Add some roasted saunf, ajwain and kalonji as a whole. Mix well and transfer this pickle mix into a clean and dry glass Jar. Now put the jar under the Sun for one day. Stir the pickle up and down twice for a couple of days with the dry clean spoon. Now the pickle is ready to be served.



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