Name: Bhavanagari Green Chilies Pickle (Instant)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 200 gms Bhavanagri chilies washed & pat dried well; Sesame oil or Vegetable oil â€“ 5 tblsps; Mustard seeds â€“ 1 tsp; Sesame seeds â€“ 1 tsp; Hing â€“ a pinch; Turmeric powder â€“ a pinch (optional); Salt

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Recipes

Indians love their green chilies with food right from their first meal of the day i.e. Breakfast. Our staples like poha, upma, paratha or chutneys for idlis & dosas are incomplete without the right kick of spice. This recipe of instant green chilies pickle is what I usually make every monsoon season for three reasons (1) I get fresh Bhavanagari Green chilies in the market (2) the best way to increase immunity from constant weather change (3) Non-spicy â€“ so husband enjoys. These variety of chilies (though they contain seeds) are completely non-spicy. They are the best option to add in dals or stuffed with chickpea flour & spices to make stuffed mirchi (chili) that can be enjoyed with hot dal rice & some clarified butter or ghee drizzled on top.

Prep Time 15

Cook Time 15

Total Time 30

Served AsBreakfast, Dinner, Lunch

CuisineIndian

Servings

Ingredients

▢ 200 gms Bhavanagri chilies washed & pat dried well
▢ Sesame oil or Vegetable oil â€“ 5 tblsps
▢ Mustard seeds â€“ 1 tsp
▢ Sesame seeds â€“ 1 tsp
▢ Hing â€“ a pinch
▢ Turmeric powder â€“ a pinch optional
▢ Salt

Instructions

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Heat a kadhai or wok, put 5 tblsps of oil, add hing, mustard seeds & let it crackle.
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Add sesame seeds, turmeric powder (a pinch) & then add green chilies, salt & mix them well.
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The green chilies will burst a bit when you add them to the hot pan / kadhai / wok. Reduce the flame & give it a good stir in between.
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You will notice after 5-7 mins of cooking time that the chillies turn a bit soggy. Ensure the flame remains low else the chilies might burn or char on the outside.
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Just 10 odd minutes later, the pickle is ready. Transfer it into a glass jar once its cooled down.

Notes

This instant pickle is a best accompaniment to any of your regular meals at home.
This recipe is best suited for Bhavanagari chilies as they are not spicy. You can try the recipe with normal chillies too but you need to de-seed them.
As soon as you transfer the pickle into a glass jar, refrigerate them.
Stays good in a refrigerator for max 7 days.

Tags chili recipes naga recipes pickle recipes

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