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A fiery and tangy Indian condiment made with fresh green chillies, aromatic spices, and pungent mustard oil. This instant pickle is ready in minutes and adds a spicy kick to any meal, especially with dal rice or parathas.
Prepare the Green Chillies
Roast and Grind the Spices
Temper the Mustard Oil
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A fiery and tangy Indian condiment made with fresh green chillies, aromatic spices, and pungent mustard oil. This instant pickle is ready in minutes and adds a spicy kick to any meal, especially with dal rice or parathas.
This indian recipe takes 25 minutes to prepare and yields 32 servings. At 37.95 calories per serving with 0.32g of protein, it's a beginner-friendly recipe perfect for side.
Assemble the Pickle
Store and Mature
Add 2 tablespoons of thinly sliced ginger (adrak) and 2 tablespoons of chopped garlic (lehsun) along with the green chillies for an extra layer of flavor, creating a mixed pickle.
Incorporate 1 teaspoon of nigella seeds (kalonji) and 1/2 teaspoon of carom seeds (ajwain) with the other spices during roasting for a different aromatic profile.
For a khatta-meetha (sweet and sour) version, add 1-2 tablespoons of powdered jaggery or sugar to the mix in the final step.
Green chillies and lemon juice are packed with Vitamin C, a powerful antioxidant that strengthens the immune system and helps fight off infections.
Spices like fennel seeds (saunf) and asafoetida (hing) are well-known for their digestive properties, helping to reduce bloating and improve gut health.
Turmeric contains curcumin, and mustard oil has beneficial fatty acids, both of which possess potent anti-inflammatory properties that can help reduce inflammation in the body.
The compound capsaicin in green chillies is known to temporarily boost metabolism, which can aid in calorie burning.
Yes, in moderation. Green chillies are a good source of Vitamin C and capsaicin. The spices used have digestive and anti-inflammatory benefits. However, it is high in salt and oil, so it should be consumed as a condiment in small quantities.
One serving (approximately 1 tablespoon or 15g) of Green Chilli Pickle contains around 35-45 calories, primarily from the mustard oil.
If stored correctly, it can last for about 1-2 months at room temperature and up to 6 months in the refrigerator. Always use a clean, dry spoon to serve.
Mold is almost always caused by moisture. Ensure your chillies, jar, and all utensils are perfectly dry. Also, make sure there is enough oil to cover the chillies, as oil acts as a barrier against air and moisture.
Mustard oil gives this pickle its traditional, pungent flavor and acts as a strong preservative. While you can use other oils like sesame or sunflower oil, the authentic taste and shelf life might be compromised.
Bitterness can come from over-roasting the fenugreek seeds (methi dana) or using too many of them. Roast the spices on low heat just until aromatic to avoid this.