Name: Spicy Indian Pickled Green Beans
Prep time: 30 min
Cook time: 600 min
Total time: 630 min
Ingredients: 500 gm Beans (green, trimmed and cut into 1-inch pieces); 2 tbsp Mustard Oil; 1 tsp Mustard Seeds Powder (rai); 1 tsp Chili Powder (adjust to taste, red); 1 tsp Turmeric Powder (for color and flavor); 2 tsp Salt (or to taste); 2 tbsp Vinegar (adds tanginess, optional, white)

Spicy Indian Pickled Green Beans

Richa Gupta

UpdatedJuly, 2025

10 hours 30 minutes

730 reads

4.60 from 5 votes

Indian

About Spicy Indian Pickled Green Beans

Enjoy the vibrant flavors of India with this easy-to-make pickled green bean recipe. These tangy and spicy pickled green beans are a delicious and healthy side dish, perfect for adding a zesty kick to any meal.

Bursting with the aromatic warmth of mustard oil and seeds, and a touch of chili heat, this recipe transforms simple green beans into a culinary delight. It's a quick and easy way to enjoy a healthy and flavorful addition to your table, complementing rotis, rice, or even as a unique addition to sandwiches.

This recipe is a delightful blend of traditional Indian pickling techniques and fresh, bold flavors. Get ready to impress your family and friends with this simple yet sensational side.

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Recipe Time & More

Prep30

Cook10

Total10 30

Calories41 kcal

Serves

Perfect ForLunch

TasteCrunchy Salty Sour Spicy Tangy

Ingredients

Green Beans

▢ 500 gm Beans green, trimmed and cut into 1-inch pieces

Pickling Spices

▢ 2 tbsp Mustard Oil
▢ 1 tsp Mustard Seeds Powder rai
▢ 1 tsp Chili Powder adjust to taste, red
▢ 1 tsp Turmeric Powder for color and flavor
▢ 2 tsp Salt or to taste
▢ 2 tbsp Vinegar adds tanginess, optional, white

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Instructions

Preparation

Wash and trim the green beans, then cut them into 1-inch pieces.

Combining Ingredients

In a clean glass jar, combine the green beans, mustard oil, mustard seeds powder, red chili powder, turmeric powder, salt, and white vinegar (if using).

Pickling Process

Mix all ingredients thoroughly to ensure even distribution of spices and oil. Seal the jar tightly.

Sun-Ripening

Place the jar in direct sunlight for 2-3 days, or until the desired level of sourness and pickling is achieved. Check and gently shake the jar once a day.

Storage and Serving

Once the pickles have reached the desired sourness, store them in the refrigerator for extended shelf life. Serve with roti, rice, or as a flavorful addition to your favorite dishes.

Recipe Notes

Expert Tips

For a spicier pickle, add more red chili powder or a few finely chopped green chilies.
Adjust the amount of salt according to your preference. Taste and add more if needed.
Using a clean and sterilized jar is crucial for preventing spoilage. Ensure your jar is thoroughly washed before use.
If you don't have white vinegar, you can omit it, but it does enhance the overall tanginess of the pickle.