Green Chili Pickle

June 16th, 2008 filed under Chutneys / Pickles, Gluten Free, Vegan
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Chili Pickle is a delightful way to spice up any meal. Indian meals are generally served with a variety of condiments, of which pickles are
the most common. This is a rather hot and spicy pickle, not for the timid palate by any means.       

Ingredients:

  • 20 green Serrano chili peppers
  • 3 tablespoons coriander (dhania)
  • 1-1/2 tablespoon fennel seeds (saunf)
  • 1 teaspoon fenugreek seeds (mathi)
  • 1 teaspoon mustard seeds (rai)
  • 1/8 teaspoon asafetida (hing)
  • 3 teaspoons salt
  • 1 teaspoon mango powder (amchoor)
  • 1/2 teaspoon turmeric
  • 1 tablespoon vinegar
  • 2 tablespoons oil, mustard oil preferred

Method

  1. Wash and dry the chilies and cut a vertical lengthwise slit in each one.
  2. Combine coriander, fennel, and fenugreek seeds. Grind coarsely. Add salt, mango powder, and turmeric to the ground spices. Mix well.
  3. Heat oil until quite hot, and pour over the dry ingredient mixture.  Mix well.
  4. Add vinegar and mix well, again.
  5. Stuff the spice mix into the green peppers and place in a glass jar.
  6. Let the jar sit two days at room temperature or one day in direct sunlight.Pickle is ready to serve.

    Chili Pickle will keep in the refrigerator up to one month.

Green Chili Pickle VariationVariation

As an alternative to stuffing the chilies, you can slice them into 1/8“pieces and mix them in with the spice mixture.

Tip
For a milder pickle, remove the pepper seeds prior to stuffing with spices


If you enjoyed the recipe for Green Chili Pickle, here are more great recipes you should try from Manjula's Kitchen.

50 Responses to “Green Chili Pickle”

  1. karma says:

    Can i keep the chilli pickle in the bottle for longer period.

    Could you show me the recipe for garlic pickle?

    thank you

  2. simminder says:

    when will u use mustard seeds

  3. LILY says:

    IF U WANT THE CHILLY TO LAST FOR MORE THAN A YEAR!!!!!
    HEAT 4 TABLESPOON MUSTARD OIL,WHEN VERY HOT PUT THE CHILLIES, LOWER THE HEAT AND SIMMER, TURN CHILLIES OCCASIONALLY FOR 10 MINS.BOTTLE AND KEEP IN FRIDGE
    I MADE IN 2010, LAST FEW LEFT
    BEST OF LUCK

  4. S says:

    Can I substitute lemon juice instead of vinegar?

    Thanks,
    S

  5. chelsea says:

    Auntie ji- why dont you cook with onions or garlic?

  6. jessy says:

    If the process of storing the pickle in the bottle was also demonstrated then it would be much clear because we are new in handling pickles,,,,

    i will definately try it out it is easy

    thanks mam

  7. Deb says:

    Hi manjula madam,
    The recipe is great & much appreciated.
    However I would like to draw your attention to the fact re: the “pungency (hotness)” of the chilies happens because of the presence of capcisin. Which is found on the inner side of the skin of Chili padi.

    Thus contrary to popular belief. Thus pungency has nothing to do with seeds or white midsection.

    Once again many thanks for your contribution.
    Regards
    Dev

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