Instant Green Chili Pickle: A Zesty, Flavor-Packed Condiment
30 minutes
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About Instant Green Chili Pickle: A Zesty, Flavor-Packed Condiment
Craving a vibrant, spicy kick? This Instant Green Chili Pickle recipe delivers a burst of flavor in minutes! Fresh green chilies are infused with fragrant spices, creating a condiment that's both delicious and incredibly versatile.Enjoy it as a zesty side dish with lunch or dinner, or add a pop of heat to sandwiches and tacos. The simple ingredients and easy method make this pickle a quick and satisfying way to experience the taste of homemade tradition.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Green Chilies
- 1 bowl Chilies green, slit
Spices and Flavorings
- 1 tsp Fenugreek Seeds (methi dana)
- 1 tsp Mustard Seeds (rai)
- 2 tsp Coriander Seeds roasted
- 2 tsp Cumin Seeds roasted
- 1 tsp Turmeric Powder (haldi)
- 2 tbsp Dry Mango Powder dry mango powder
- 1.5 tsp Salt or to taste
Other Ingredients
- 2 tbsp Mustard Paste
- 2 tbsp Mustard Oil
Instructions
- Wash the slit green chilies and dry them thoroughly. This step helps to prevent the pickle from becoming too watery.
- Heat the mustard oil in a frying pan over medium heat. Add the fenugreek seeds and mustard seeds. Sauté until the mustard seeds begin to pop and the fenugreek seeds turn aromatic. This blooming process enhances the flavor of the spices.
- Add the turmeric powder to the pan and stir briefly. The turmeric adds a warm, earthy flavor and a vibrant yellow hue to the pickle.
- Add the green chilies and salt to the pan. Sauté for a few minutes until the chilies soften slightly but still retain some of their crunch.
- Stir in the roasted coriander powder, roasted cumin powder, mustard paste, and amchur (dry mango) powder. Mix well to combine all the spices with the chilies. The amchur powder adds a tangy kick to the pickle.
- Remove the pan from the heat. Transfer the green chili pickle to a clean, sterilized jar. Allow it to cool completely before sealing the lid.
- Store the pickle in the refrigerator. It can be enjoyed immediately but the flavors will deepen over time. It will keep for several weeks in the refrigerator.
Recipe Notes
Good To Know
- For a milder pickle, deseed the green chilies before slicing. For extra heat and visual appeal, use a mix of green chili varieties like serrano, bird’s eye, or banana peppers.
- Roast fenugreek and mustard seeds briefly in a dry pan before grinding to enhance their nutty aroma and prevent bitterness.
- To create a vegan probiotic twist, add a couple of teaspoons of leftover brine from another fermented pickle or a splash of lemon juice.
Expert Tips
- Adjust the amount of salt and sugar to your preference. Taste the pickle mixture before jarring and adjust accordingly.
- For a richer flavor, consider adding a small amount of oil like mustard oil or sesame oil to the pickle.
- Experiment with other vegetables like carrots, cauliflower, or green beans for a varied pickle.
Storage Instructions
- Store the pickle in a sterilized glass jar.
- Let it sit at room temperature for 1-2 days to allow flavors to meld.
- Refrigerate for up to 2 weeks for optimal taste and crunch.
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Recipe Nutrition
Calories: 25kcalFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 342mg
Geeta Biswas
Articles: 919
4 Comments
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This is so tempting! Thank you.
What a delicious recipe! Thanks for posting.
This looks so good! Appreciate the share.
Next time, when I come to Lucknow Please pack me some 🙂