How to Make Green Chilli Pickle Perfectly with Fresh Chillies

Indian cuisine is incomplete without Pickles and Achar. They have the power to flavor and improve even the most basic dishes. We will offer instructions on how to make green chilli pickle. The simplest chili pickle recipe is this one.

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Because it is a preserved food and a natural antibiotic, Achar/Pickle is good for the digestive system. Achar/Pickles tend to preserve the nutritional value of the meal because they are preservatives and do not require a lengthy cooking process.

Indian dishes like dal-rice, veg pulao, and roti-sabzi are excellent choices to pair with this delectable chili pickle. I have even served these with parathas, puri, and pakoras, and they go really well together.

About the Green Chilli pickle recipe :

While most people believe that preparing pickles is a time-consuming and complicated procedure, we present a delectable and simple green chili pickle that can be made and enjoyed in a flash.

In this Green Chili Pickle Recipe, we do not use oil at all. Due to this, you will be able to store this pickle for a long time. It is very tasty and anyone can make it easily.

You can quickly prepare this delectable side dish to go with your regular dinners.

So let’s know how to make green Chilli Pickle with step-by-step instructions.

INGREDIENTS :

• 250 grams of green chili
• 2 spoon salt
• Lemon juice
• 2 spoon mustard seeds
• 2 spoons of fennel seeds
• 1 tsp black pepper powder
• 1 tsp asafoetida/hing powder
• 1 tsp nigella seeds
• 1 spoon red chili powder
• 1 tsp turmeric powder

How to make Green Chilli Pickle?

First of all, 250 grams of green chilies should be washed with water. The green chili should be well-dried and cleaned. There is no sign of moisture in them.

Then cut these chilies into small pieces with the help of a knife.

Then take a cleaned, sterilized jar with an air-tight lid. And put the chopped green chili, 2 spoon Salt, and 1 tbsp lemon juice in it.

To combine the ingredients, cover the jar and shake it. After that, cover the jar’s lid and let it rest for a day or two.

This is how the pickle combination will look after two days.

After 2 days, the color of the chilies will change slightly and the chilies will also become soft. Because we had put lemon juice in it, it had become a bit sour as well.

These chilies are tasty to eat as well. You may choose to eat it instead of making pickles.

Now we will prepare the spices/masala for the pickle.

For this, you have to grind 2 spoons of mustard seeds and 2 Spoon fennel seeds in a mixer jar. After it is ground, take it out in a bowl.

Then add 1 tsp black pepper powder, 1 tsp Asafoetida/Hing powder, 1 tsp nigella seeds, 1 spoon red chili powder, and 1 tsp turmeric powder and mix it properly.

Then put these spices/masala in a jar filled with chilies. And put some lemon juice in it too.

Tie the jar properly and mix all the ingredients by shaking.

In this way, a tasty Instant Green Chilli Pickle will get ready without oil.

Even though you can eat this pickle, if you want a greater flavor, leave it for two days. Your enjoyment of eating it will increase after two days when its flavor deteriorates even more.

Tips & Tricks :

• Serrano or Jalapeno peppers can be used in place of Indian Chilli peppers.

• Utilizing freshly squeezed lemon juice is recommended.

• If served 2 to 3 days later, these green chili pickles taste superb.

• For storing this green chili Pickle, always use a cleaned, sterilized jar with an air-tight lid.

Other Related recipes,

• Amla Murabba
• Amla Candy

Recipe Card

Now we will tell you how to make green chilli pickle. If you like our recipe, then comment below and share this recipe.