Years ago when I first bought a jar of green chilli pickle home everyone had loved it. I always wanted to make green chilli pickle, so, here it is, a brand new spicy pickle recipe from FOI. The beautiful yellow mustard with fresh green chillies pickled with lime juice and a dash of vinegar, absolutely mouth watering.
Here I have used less spicy, long fat green chillies. You can use any kind of green chillies you want. Or you can even ask your vegetable vendor for the best variety to make green chilli pickle. While making pickles there are a few things to keep in mind. A clean, dry kitchen counter, sterilized glass jars to store pickles. Of course you also need loads of patience, you will need to visit this green chilli pickle once every few days.
This green chilli pickle can be stored at room temperature because green chilli itself has acidic properties. One more thing to note is you can deseed and remove the heat releasing white membranes from the inside of the chillies.
Green chilli tastes best with any kind of paratha my favourite being gobhi paratha green chilli pickle combo. Try more pickle recipes from FOI, homemade lime pickle, yum, yum!
- 200 Gm less spicy green chilli
- ¼ Cup yellow mustard
- 6-8 tsp of salt (sea salt preferably)
- 1 lime + 1 lemon (50 ml)
- 1 Tbsp vinegar
- 2 Tbsp oil
- 1 heaped Tsp fresh turmeric powder
- Wash, wipe and dry the chillies
- Remove the tops and slice them into thick pieces
- In a mortar-pestle or dry mixie, take the yellow mustard seeds
- Pound them coarsely and keep aside
- In a clean sterilized glass bottle, add 1 Tsp of powdered sea salt at the base
- Next add ½ Tbsp of the ground mustard seeds
- Now drop in about 8-9 slices of chilli
- Repeat, add 1 more Tsp salt, ½ Tbsp pounded mustard and sliced green chillies
- Repeat until all chillies are all in the bottle
- Top with remaining salt and pounded mustard seeds
- Close this and wait for a week, place in bright sunny place by the window
- After a week, lightly mix with a wooden spoon, you can see that the salt has reacted with chillies and released lots of tasty juices
- Pour lime + lemon juice
- Also add vinegar and mix lightly with a wooden spoon
- Next add turmeric , mix and close the bottle
- Set aside for a further 1 week to 10 days. Keep checking the bottle from outside every day
- After a week or so, mix with wooden spoon lightly
- Warm oil and pour into pickle after it cools down
- Enjoy spicy, tangy green chilli pickle with paratha!
Use only lemon or only lime juice if you want, I like the flavour of both lime/lemon. Lime is sharper and lemon is more citrussy and rounder in flavour
Sea salt is preferred to make pickles as it tastes better and pickles last longer
Vinegar can be optional, it gives the tangy taste to the pickle
Do not forget to check the pickle and ensure to keep in bright place for the juices to start working
NOTE: Prep Time does not include pickling time
Green Chilli Pickle Stepwise:
Wash, wipe and dry the chillies
Remove the tops and slice them into thick pieces
In a mortar-pestle or dry mixie, take the yellow mustard seeds
Pound them coarsely and keep aside
In a clean sterilized glass bottle, add 1 Tsp of powdered sea salt at the base
Next add 1/2 Tbsp of the ground mustard seeds
Now drop in about 8-9 slices of chilli
Repeat, add 1 more Tsp salt, 1/2 Tbsp pounded mustard and sliced green chillies
Repeat until all chillies are in the bottle
Top with remaining salt and pounded mustard seeds
Close this and wait for a week, place in bright sunny place by the window
After a week, lightly mix with a wooden spoon, you can see that the salt has reacted with chillies and released lots of tasty juices
Pour lime + lemon juice
Also add vinegar and mix lightly with a wooden spoon
Next add turmeric , mix and close the bottle
Set aside for a further 1 week to 10 days. Keep checking the bottle from outside every day
After a week or so, mix with wooden spoon lightly
Warm oil and pour into pickle after it cools down
Enjoy spicy, tangy green chilli pickle with paratha!
