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Green Chili Pickle

June 16th, 2008 filed under Chutneys / Pickles, Gluten Free, Vegan
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Chili Pickle is a great way to spice up any meal.  Indian meals are generally served with different condiments of which pickles are the most common one.   This is a rather hot and spicy pickle, not for the light hearted 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 slit, lengthwise in each one.
  2. Combine coriander, fennel and fenugreek seeds and grind coarsely.
  3. Add salt, mango powder and turmeric to the ground spices; mix well.
  4. Heat oil till it is quite hot, and then pour over the dry ingredient mixture.  Mix well.
  5. Add vinegar and mix well, again.
  6. Stuff green peppers with the spice mix and place in a glass jar.  Place jar for 2 days at room temperature or for 1 day in direct sunlight.
  7. Chili Pickle can be refrigerated up to a month.
Green Chili Pickle Variation

Variation

As an alternative to stuffing the chillies, you can slice the chili into 1/8inch pieces and mix it in with the spice mixture.

Tip
To reduce the heat of the pickle, remove pepper seeds prior to stuffing with the spices.

 


48 Responses to “Green Chili Pickle”

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  1. simminder says:
    December 23, 2012 at 7:06 am

    when will u use mustard seeds

  2. LILY says:
    October 9, 2012 at 1:42 pm

    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

  3. S says:
    September 27, 2012 at 10:59 am

    Can I substitute lemon juice instead of vinegar?

    Thanks,
    S

  4. chelsea says:
    July 8, 2012 at 7:11 pm

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

  5. jessy says:
    July 4, 2012 at 11:06 pm

    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

  6. Deb says:
    January 2, 2012 at 12:06 am

    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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