Green chili pickle Recipe

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An easy to make, spicy and tangy green chili and ginger pickle.

Prep time:
Servings: 3 cups


Cost per serving $1.68 view details


  2. Wash and wipe green chilies well, then chop into roundels.
  3. Peel and make thin slices of the ginger.
  4. Put them in a glass bottle or jar and add salt, turmeric and mustard powder(rai) and keep covered for 4 hours.
  5. Then add lemon juice, oil and fennel seeds. Mix well.
  6. Let it mature for 2 -3 days and then start consuming. (You may start using it immediately after making it, but the taste gets enhanced after 2-3 days).
  7. Keep at room temperature for 1 week. Then keep refrigerated for 2-3 months (Keep mixing it every once a while).
  8. You can also add fresh turmeric (kachi haldi/or amba haldi) into it along with ginger.
  9. NOTE -
  10. 1-Prefer to use milder green chilies/serrano peppers/banana peppers/Bhavnagri mirch, to make this pickle.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 252g
Recipe makes 3 servings
Calories 576  
Calories from Fat 514 89%
Total Fat 58.07g 73%
Saturated Fat 9.49g 38%
Trans Fat 0.37g  
Cholesterol 6mg 2%
Sodium 3614mg 151%
Potassium 538mg 15%
Total Carbs 15.57g 4%
Dietary Fiber 3.0g 10%
Sugars 4.59g 3%
Protein 3.47g 6%
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