- 250g green chillies
- 2 tablespoons fennel seeds/sauf
- 1 tablespoon cumin seeds/jeera
- 1 tablespoon black mustard seeds
- 1 tablespoons yellow mustard seeds
- 1 teaspoon fenugreek seeds/methi dana
- ¼ cup mustard oil
- ¼ teaspoon asafetida/ hing
- 1 teaspoon turmeric powder
- 1 tablespoon red chilli powder
- 1.5 teaspoons salt
- 1 teaspoon black salt/kala namak
- 1 teaspoon nigella seeds/kalonji
- 4 tablespoons white vinegar
Note– Please read recipe notes in the end.
Main Equipment Used
- Non-Stick Pan: https://amzn.to/3XvnChs
- Induction cooktop: https://amzn.to/2Jkn4px
- High Power Mixer Grinder: https://amzn.to/3Hk2kxN
Steps In Making
- Wash the green chillies and let them dry completely. Once done gently pluck the stem.
- Now with the help of a knife or a scissor slit all the green chillies from between.
- In a pan add mustard oil and heat it. Once done, let it cool down completely and then add asafetida.
- Heat another pan and add fennel seeds, cumin seeds, mustard seeds, yellow mustard seeds and fenugreek seeds. Dry roast them on medium heat for 2-3 minutes or until they turn aromatic. Now let them cool down completely.
- In a mixer grinder grind them till it forms a coarse texture.
- To make and assemble the pickle in a large bowl add the green chillies and the pickle masala we prepared along with turmeric powder, red chilli powder. salt, black salt and nigella seeds. Further add the mustard oil and mix until everything is well combined.
- Finally add white vinegar and give it a final mix. The instant green chilli pickle is ready.
- Transfer it in a clean, dry glass bottle and store it for upto 2 months.
- I have heated mustard oil so its raw taste goes away but you can add it directly too.
- Always use dry utensils while making a pickle, make sure it doesn’t come in contact with water.
- Never add hot oil in the green chillies else the chillies will get spoilt. Let it cool down completely and then add it.
- You can replace white vinegar with same amount of lemon juice too.