Green Chili Pickle

Name: Green Chili Pickle
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 200 g green chili (washed well, fully dried, stems removed, slit and cut into 1 inch pieces); 2 tbsp mustard seeds (coarsely ground); 1 tsp fenugreek seeds (lightly crushed); 1 tsp fennel seeds (lightly crushed); 1 pinch turmeric powder; 1 pinch asafoetida; 0.5 tsp salt; 2 tbsp lemon juice (freshly squeezed); 2 tbsp mustard oil

RATING

4.4/5(95)

TASTE SCORE

8/10

Sharp, spicy green chili pickle with mustard, lemon, and a little oil for balance. This North Indian style achar is easy to make in a small batch and adds a bright, fiery kick to everyday meals.

PREP

20m

COOK

SERVES

1 TBSP

59 cal

SERVINGS

INGREDIENTS

For 8 servings

200 ggreen chili · washed well, fully dried, stems removed, slit and cut into 1 inch pieces2 tbspmustard seeds · coarsely ground1 tspfenugreek seeds · lightly crushed1 tspfennel seeds · lightly crushed1 pinchturmeric powder1 pinchasafoetida½ tspsalt2 tbsplemon juice · freshly squeezed2 tbspmustard oil

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein1g · 7%

Carbs4g · 27%

Fat5g · 76%

Fiber1g

Sugar2g

Saturated fat0g

Cholesterol0mg

Sodium149mg

Potassium113mg

Phosphorus37mg

How we calculate →

METHOD · 6 STEPS

prep · ~15 min
Prepare the chilies.
1.Wash the green chilies well and dry them completely with a clean cloth.
2.Remove the stems.
3.Slit the chilies lengthwise and cut them into 1 inch pieces.
4.Spread them on a plate for a few minutes so no surface moisture remains.
TIPAny moisture can shorten the shelf life, so make sure the chilies are fully dry before mixing.
mix · ~3 min
Mix the pickle spices.
Place the green chilies in a dry bowl. Add coarsely ground mustard seeds, fenugreek seeds, fennel seeds, turmeric powder, and salt. Pour in the lemon juice and mix well so the chilies are evenly coated.
temper · ~3 min
Heat the mustard oil.
Heat the mustard oil in a small pan until it just reaches smoking point. Turn off the heat, add asafoetida, and let the oil cool until warm, not hot.
TIPHeating the mustard oil first softens its sharp raw taste and gives the pickle a cleaner flavor.
assemble · ~1 min
Combine the oil with the chilies.
Pour the warm oil over the chili mixture and toss well until every piece is coated with the spice and oil mixture.
rest · ~1440 min
Rest the pickle before serving.
Transfer the pickle to a clean, dry glass jar. Cover and let it rest at room temperature for 24 hours, shaking the jar once or twice so the seasoning settles evenly.
serve
Serve the green chili pickle.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the chilies, bowl, spoon, and jar completely; even a little water can make this achar spoil faster.
2
Coarsely grind the mustard seeds rather than making a fine powder, so the pickle keeps a pleasant grainy texture.
3
Let the mustard oil cool to warm before pouring; very hot oil can dull the fresh green chili flavor.
4
Shake or stir the jar once or twice during the first 24 hours so the lemon, salt, and spices coat every piece evenly.
5
Use a clean, dry spoon every time you serve it to protect the pickle's shelf life.
6
If the chilies are very thick-skinned, let the pickle rest 2 to 3 days for a softer bite and deeper flavor.
7
Store in the refrigerator after the first day if your kitchen is very warm, especially because this version uses little oil.