Instant Green Chilli Pickle

100 grams of pickle Conversion Chart Print


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


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.


Recipe from the repertoire of family recipe.