Green Chili Pickle

Made over a period of about a week, once done, you'll never go back to the one bought from stores!
Fairly difficult

Green Chili Pickle
Preparation time
Cooking time
Waiting time 4d


For 1 Person(s)


  • 3 tablespoon(s) raii (black mustard seeds)
  • 1 tablespoon(s) asafetida (hing)
  • 1 teaspoon(s) methi (fenugreek seeds)
  • 1 pound(s) fresh green chili, washed, dried, stemmed, and thinly sliced
  • 2 teaspoon(s) turmeric powder
  • 0.5 cup(s) salt
  • 1 cup(s) mustard oil
  • 0.5 cup(s) lemon juice

Green Chili Pickle Directions

  1. Combine raii, heeng and methi seeds.
  2. Heat a pan and dry roast over medium heat stirring till fragrant about 3 minutes.
  3. Cool and grind to coarse powder.
  4. Put sliced chili in a bowl. Add spice powder, haldi, salt and stir to coat chili nicely.
  5. Pour this mixture in a sterilized jar. Set aside overnight, at room temperature.
  6. Next day heat oil to smoking point at medium heat.
  7. Pour slowly over chili spice mixture. It will foam and sizzles. Let it cool.
  8. Cap jar and set in sun for a day.
  9. Next day add enough lemon juice to cover chilies.
  10. Cap and put in sun again for 3-4 days.