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.