Green Chili Pickle Recipe is one of the most popular spicy Indian pickles enjoyed with parathas, dal-rice, and everyday meals. It brings the perfect balance of spiciness, tanginess, and aromatic flavors that elevate any Indian meal. Whether served with hot rotis, parathas, or simple dal-chawal, this pickle adds the ultimate zing to your plate.
In this detailed guide, we’ll cover everything about Green Chili Pickle Recipe — its ingredients, preparation steps, storage tips, health benefits, and FAQs to help you make the perfect achar at home.
Ingredients Required for Green Chili Pickle
Here’s what you’ll need to make authentic Green Chili Pickle at home:
- 250 grams fresh green chilies (medium spicy variety)
- 3 tbsp mustard seeds (coarsely ground)
- 1 tsp fennel seeds (saunf)
- ½ tsp fenugreek seeds (methi dana)
- ½ tsp turmeric powder (haldi)
- 1 tsp red chili powder (optional for extra spice)
- 1 tsp hing (asafoetida)
- 4 tbsp mustard oil
- 2 tbsp lemon juice (optional for tanginess)
- Salt as per taste
Step-by-Step Preparation Method
Step 1: Prepare the Green Chilies
- Wash the green chilies properly.
- Wipe them dry with a clean cotton cloth. (Moisture can spoil the pickle.)
- Slit the chilies lengthwise keeping the stalk intact.
Step 2: Roast and Grind Spices
- Lightly roast fenugreek and fennel seeds.
- Coarsely grind mustard seeds.
- Mix these with turmeric, hing, and salt.
Step 3: Mix the Masala
- Take the spice mix and stuff a little inside the slit green chilies.
- Keep the rest of the masala aside.
Step 4: Heat the Mustard Oil
- Heat mustard oil till it reaches the smoking point.
- Let it cool down slightly.
Step 5: Assemble the Pickle
- In a glass jar, add the stuffed green chilies.
- Pour the remaining masala over them.
- Add mustard oil to cover the chilies completely.
- Mix well and close the jar tightly.
Step 6: Sun-Dry for Best Taste
- Keep the jar in sunlight for 2–3 days.
- Shake the jar once a day for even mixing.
- Within 4–5 days, your Green Chili Pickle will be ready to eat.
Serving Suggestions
- Pair with hot parathas for a spicy breakfast.
- Serve with dal-chawal or khichdi for extra flavor.
- Enjoy with roti-sabzi as a side dish.
- Add in a sandwich or roll for a tangy twist.
Storage Tips
- Always use a glass jar or ceramic jar for storage.
- Keep away from moisture and use a clean, dry spoon.
- If stored properly, this pickle lasts up to 3–4 months.
Health Benefits of Green Chili Pickle
- Rich in Vitamin C and antioxidants.
- Boosts digestion due to spices like methi and saunf.
- Provides a natural spicy kick that enhances appetite.
- Mustard oil and spices help in improving metabolism.
Related Pickle Recipes
FAQs about Green Chili Pickle Recipe
Q1. Which type of green chili is best for making pickle?
Ans. Medium-spicy, thick green chilies work best for stuffing and long shelf life.
Q2. Can I reduce the oil quantity?
Ans. Oil acts as a preservative. Reducing too much may spoil the pickle early.
Q3. How long can Green Chili Pickle be stored?
Ans. If stored in a dry, airtight container, it lasts up to 3–4 months.
Q4. Can lemon juice be skipped?
Ans. Yes, lemon juice is optional. It just adds tanginess to the pickle.
