Instant Bhavanagari Green Chili Pickle: A Mild & Flavorful Condiment
30 minutes
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About Instant Bhavanagari Green Chili Pickle: A Mild & Flavorful Condiment
Craving a vibrant, tangy condiment that's bursting with flavor but not fiery hot? This Instant Bhavanagari Green Chili Pickle is your answer! It's a quick and easy way to capture the unique, mild taste of Bhavanagari chilies, perfect for enjoying their bounty any time of year.A family favorite, especially during monsoon season, this pickle delivers a delightful crunch and a refreshing zing to dals, rice dishes, and even stuffed chili preparations. Imagine the bright, fresh flavor awakening your palate!This simple recipe is not only delicious but also a healthy way to boost your immunity during seasonal changes. Elevate your everyday meals with this incredibly versatile and flavorful pickle – you won't be disappointed.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Green Chilies
- 200 gm Bhavanagari Chilies green, patted dry, washed
Spices and Oil
- 5 tbsp Vegetable Oil sesame oil can also be used
- 1 tsp Mustard Seeds rai
- 1 tsp Sesame Seeds
- 1/4 tsp Asafoetida hing
- 1/4 tsp Turmeric Powder haldi, optional
- 1 1/2 tsp Salt or to taste
Instructions
- Heat the vegetable oil in a kadhai or wok over medium heat. Add the asafoetida and mustard seeds. Allow the mustard seeds to splutter. This blooming process releases their aromatic oils, enhancing the pickle's flavor.
- Add the sesame seeds and turmeric powder (if using) to the pan. Then, add the green chilies and salt. Mix well to coat the chilies evenly with the spices and oil.
- The green chilies may burst slightly upon hitting the hot pan. Reduce the heat to low and stir gently but frequently. This ensures even cooking and prevents burning.
- Continue to cook for 5-7 minutes, or until the chilies soften slightly. Maintain a low flame to prevent charring. The chilies should become slightly pliable but still retain some of their texture.
- After about 10 minutes, the pickle will be ready. Remove from heat and allow to cool completely. Once cooled, transfer the pickle to a clean, sterilized glass jar for storage.
Recipe Notes
Good To Know
- This instant pickle is a great accompaniment to any of your regular meals.
- Bhavanagari chilies are recommended for this recipe as they are not spicy. If using regular chilies, remove the seeds.
Expert Tips
- For a spicier pickle, add a pinch of red pepper flakes or a finely chopped green chili along with the other spices.
- Customize the flavor profile by adding other spices like mustard seeds, cumin seeds, or asafoetida to the tempering.
- If you don’t have fresh chilies, you can use pickled chilies for a different flavor dimension.
Storage Instructions
- Refrigerate the pickle in a glass jar as soon as it cools.
- The pickle will stay good in the refrigerator for up to 7 days.
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Recipe Nutrition
Calories: 445kcalFat: 50gPolyunsaturated Fat: 15gMonounsaturated Fat: 30gSodium: 684mg
Vidya Narayan
Articles: 21
3 Comments
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I’m excited to make this at home!
This is so tempting! Can’t wait to cook it.
This is so tempting! Thank you.