Green chilli pickle is a popular and spicy condiment in Indian cuisine. The fiery heat of green chillies combined with aromatic spices creates a flavorful pickle that can elevate any meal. This Instant Green Chilli Pickle recipe is quick, easy, and can be prepared in no time, perfect for those who want to enjoy homemade pickle without the long wait.
Ingredients:
- 200g fresh green chillies (preferably tender and thick)
- 2 tbsp mustard oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds (optional)
- 1 tbsp salt (adjust to taste)
- 1 tbsp red chili powder (adjust to taste)
- 1 tsp turmeric powder
- 1 tsp asafoetida (hing)
- 1 tbsp lemon juice (optional, for added tanginess)
Instructions:
- Preparation of Green Chillies:
- Wash the green chillies thoroughly. Pat them dry with a clean cloth or paper towel to remove any excess moisture.
- Cut off the stems of the chillies. You can either make slits on each chilli or leave them whole depending on your preference.
- Temper the Spices:
- Heat mustard oil in a pan over medium heat. Once the oil is hot, add mustard seeds, cumin seeds, and fennel seeds (if using).
- Let the seeds crackle for about 30 seconds, then add the asafoetida (hing) and turmeric powder.
- Stir well for a few seconds until the spices release their fragrance.
- Mix the Spices:
- Add the green chillies to the tempered oil and spices. Toss the chillies well to coat them evenly with the tempering.
- Sprinkle salt, red chili powder, and lemon juice (if using) over the chillies. Stir the mixture well, ensuring the chillies are coated with all the spices.
- Cook the Pickle:
- Let the chillies cook in the oil and spices for about 5-7 minutes on low to medium heat. Stir occasionally to prevent them from burning.
- After cooking, remove the pan from the heat and allow the pickle to cool down completely.
- Storage:
- Once cooled, transfer the instant green chilli pickle into a clean, dry glass jar. Make sure the jar is free of moisture to ensure the pickle stays fresh.
- Let the pickle sit for a day or two at room temperature before serving to allow the flavors to meld together.
Tips for Best Results:
- Fresh Chillies: Use tender, thick, and fresh green chillies to ensure the pickle turns out well. Avoid using dried or overly ripe chillies.
- Spice Adjustments: Feel free to adjust the salt, chili powder, and other spices based on your preference for spiciness and flavor.
- Storage: This instant pickle can be stored in the refrigerator for up to 1-2 weeks. It will continue to develop more flavor over time.
- Tanginess: The addition of lemon juice is optional, but it adds a delightful tangy punch to the pickle. You can also add a little bit of vinegar if preferred.
Serving Suggestions:
- Serve this Instant Green Chilli Pickle as a side with Indian meals like parathas, roti, dal, or rice.
- It also pairs beautifully with snacks like samosas, pakoras, or sandwiches for an extra spicy kick.
Enjoy this fiery, flavorful pickle that packs a punch and adds an irresistible zing to your dishes!
