Instant Green Chilli Pickle

I love green chilli. I have memories of my father eating raw chilli daily with his food and I used to wonder as a child how he manages to do it.

Instant Green Chilli Pickle

Today I want to start the same habit but find it difficult to eat raw chilli. Instant green chilli pickle makes a close alternative. It makes me feel close to my dad.

Instant Green Chilli Pickle

Oh, how I miss you papa! There would never be enough words.

Instant Green Chilli Pickle

After using some recipes online and some of my own instinct developed in all these years, I came up with this recipe. When I make sometimes I use the proportion given in recipe, else I have even mixed leftover spice powder from red chilli pickle. Both works well, whichever you prefer, you can use.

Perfect with food, easy to make and enjoy the quick tang.

Instant Green Chilli Pickle
100 grams of pickle Conversion Chart Print

Instant Green Chilli Pickle

Ingredients

100 grams of fresh green chilli
10 grams of salt
¼ teaspoon of turmeric powder
2 tablespoon of rai ki dal (split mustard seeds)
½ tablespoon of fennel seeds, coarsely crushed
tablespoons of fresh lemon juice
¼ teaspoon of asafoetida
2 tablespoon of mustard oil

Preparation

1.Wash the green chilies ,discard the stems and wipe them well with a napkin. Slit from the center and make it into 2 pieces. Or you can just chop into big pieces.
2.Add salt and turmeric to the sliced chillies. Set aside. In the meanwhile, heat mustard oil to smoking point. Allow it to cool slightly and then add rai ki dal. Let it cool to room temperature.
3.Mix all ingredients together, stir well and store in a glass jar. Pickle can be used immediately. Store in refrigerator if you plan to use for few days. Stays fresh for 7-10 days.

Notes

Recipe from the repertoire of family recipe.