Bhavanagari Green Chilies Pickle (Instant)

4.30 from 3 votes

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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Served AsBreakfast, Dinner, Lunch
Servings 5


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


  • 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.


  • 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

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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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