Green Chili Pickle
June 16th, 2008 filed under Chutneys / Pickles, Vegan
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
- Wash and dry the chilies and cut a vertical slit, lengthwise in each one.
- Combine coriander, fennel and fenugreek seeds and grind coarsely.
- Add salt, mango powder and turmeric to the ground spices; mix well.
- Heat oil till it is quite hot, and then pour over the dry ingredient mixture. Mix well.
- Add vinegar and mix well, again.
- 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.
- Chili Pickle can be refrigerated up to a month.
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.
Aunty, the recipe looks awesome.. Just wanted to check what should be the substitute for Vinegar, if Vinegar is not present at home?
Can we use lemon juice instead?? Let me know soon.
Thanks,
Shruthi
Shruthi
lemon juice will work great.
Dear Aunty Manjula
Thank you for this wonderful receipe, I added a little sugar, but this chilli pickle goes well with my dhall and rice.I am from South Africa and I also love all your veg curry receipe. Thank You.
hai
green chilly pickle recepie is good.
I will try it.
Thank you
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[...] “It sounds very—” “Have I mentioned the chutneys yet? Coconut chutney and mint chutney and green chilli pickle and gooseberry pickle, all served with the usual nans, popadoms, parathas and puris, of course.” [...]
can you show the recipe of garlic pickle
thanks
Gayatri, aunty does not cook with onion or garlic.
Dear Manjula,
My brother is very fond of this pickle – thank you for sharing it with us.
I have one question:
You say,
“Take coriander, fennel, and fenugreek seeds and grind them coarsely. Heat the oil and mix all the dry ingredients together, add vinegar and mix.”
Once the oil is heated should I add the ground spices to it and then fry them?? How long for? Should I also fry the vinegar?
Or should I heat the oil, and pour it into the uncooked spice mix?
Many thanks,
I think your website is fantastic
Bethan
Bethan,
Heat the oil lightly and mix with all the dry ingredients, then add vinegar and mix
Dear Manjula. I just found Hashim’s comment about Lemon pickle. Thanks.
This may be a recipe I have been looking for for many years, though I don’t remember it as a pickle, but rather a stuffed pepper made by a woman from Tamil Nadu. I notice that you put this in the sun for a day. Do you have a recipe for lemon pickle where it, too, is placed in the sun?
I love your website, as I don’t used garlic or onion in my cooking. Thank you so much.
Aunty we put lemon instead of vinegar in the chili pickle will it do?
Abuchi,
Lemon juice will work.