Green Chilli Pickle? If I am right, many of us might be afraid of green chillies because of its spiciness. But you can reduce its spiciness and make use of it as green chilli pickle. It tastes great with many breakfasts as well as with plain rice. You love to eat more and more when combined with curd (yogurt) rice.
Making Pickle with green chilies is very easy, choosing the right variant of chillies is very important. We have used a variant which is less spicy that is the reason I have added red chilli powder to enhance spiciness. Also, we have added lemon extract to nullify spiciness.
Usually, pickles sold in the Indian market are filled with oil and with added flavors and preservatives which are not good for our health. Our version is low in oil and has no preservatives. We can preserve this recipe for 2-5 days in normal temperature and for 15 days when preserved in an airtight container and in the refrigerator.
Whenever we are in hurry to the office, we can just use this recipe along with chapati or with a loaf of bread as our breakfast.
Green Chilli Pickle Recipe with Mustard Powder, Hari Mirch Ka Achar
- Green Chillies – 200 gms.
- Red chilly powder – 1 tsp.
- Cumin powder roasted – 2 tsp.
- Lemon juice – ½ cup
- Fenugreek seeds – ½ tsp.
- Mustard seeds – ½ tsp.
- Turmeric powder – 1 tsp.
- Vegetable oil – 3 tsp.
- Salt to taste
How to Make Green Chilli Pickle:
- Powder fenugreek seeds and mustard seeds.
- Mix with red chilly powder, cumin powder (preferably taken from roasted seeds), turmeric powder and salt
- Cut green chilies into two along lengthwise, dip in lemon juice.
- Keep aside for an hour so that the spiciness gets absorbed in lemon juice.
- Add the above spice mixture to the green chillies.
- Heat the oil to lukewarm and add it to the mixture, stir well.
- Pack the pickle in the airtight container preferably in a glass container.
- Green chilli pickle is ready. For better taste, use it after a week (minimum 4 days)