Bhavanagari Green Chilies Pickle (Instant)

Bhavanagari Green Chilies Pickle (Instant) - Plattershare - Recipes, food stories and food lovers
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 – 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.
4.30 from 3 votes
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Served As: Breakfast, Dinner, Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Spicy, Sweet, Tangy
Servings 5


  • 200 gm Chilies bhavanagri washed pat dried well
  • 5 Vegetable Oil or oil sesame or oil â tblsps
  • 1 tsp Mustard Seeds â
  • 1 tsp Sesame Seeds â
  • 1 pinch asafoetida â
  • 1 pinch Turmeric Powder optional â
  • 1-2 tsp Salt or as per taste


  • Heat a kadhai or wok, put 5 tblsps of oil, add hing, mustard seeds & let it crackle.
  • Add sesame seeds, turmeric powder (a pinch) & then add green chilies, salt & mix them well.
    Bhavanagari Green Chilies Pickle (Instant) - Plattershare - Recipes, food stories and food lovers
  • 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.
  • 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.
    Bhavanagari Green Chilies Pickle (Instant) - Plattershare - Recipes, food stories and food lovers
  • Just 10 odd minutes later, the pickle is ready. Transfer it into a glass jar once its cooled down.

Recipe 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. 

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4.30 from 3 votes

Vidya Narayan
Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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