Delicious Green Chilli Pickle

Delicious Green Chilli Pickle

  There is nothing more satisfying than having a jar filled with homemade hot, spicy and tangy chilli pickle in the fridge. It is so simple to make and lasts for 2 weeks. It goes well with parathas, as a condiment on the side with an indian meal and is so warming and addictive. It doesn’t take long to make a batch either! It is ready in less than 30 minutes.



  • Large green chillies, approximately 10/12, washed and dried
  • 1 lemon, juiced
  • 2 teaspoons turmeric powder to marinate
  • 1/2 teaspoon to temper with
  • 1 teaspoon salt
  • 2 tablespoons yellow mustard seeds (rai)
  • 1 tablespoon fennel seeds
  • 1 tablespoon fenugreek seeds
  • pinch of hing
  • 2 tablespoons mustard oil


  1. Cut the chillies lengthways into halves.
  2. Put them in a large bowl and add turmeric, salt and the lemon juice and mix well.
  3. In a kadai, heat the mustard oil on medium heat.
  4. Add the rai, fennel seeds, fenugreek seeds, hing and the turmeric and cook for 2 minutes.
  5. Mix in the chillies, cook for 2 minute and take off heat.
  6. Let this cool and then fill jars with it.




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