This is a print preview of "Green chili pickle" recipe.

Green chili pickle Recipe
by Anjana Chaturvedi

Green chili pickle

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

Rating: 4/5
Avg. 4/5 1 vote
Prep time: India North indian
  Servings: 3

Ingredients

  • INGREDIENTS-
  • preparation time-15 min
  • serve-10
  • Fresh green chilies-250 gms
  • Ginger slices-4 tbs (optional)
  • Lemon juice-3/4 cup
  • Refined oil-3/4 cup
  • Crushed fennel seeds (saunf)- 2.5 tbsp
  • Crushed mustard seeds- 1.5 tbsp
  • Turmeric powder- 1/2 tsp
  • Salt-1.5 tbsp

Directions

  1. PROCEDURE-
  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.