Pickled Chillies
Sharp, salty, tangy green chillies pickled in lemon juice and a light spice mix. This simple Indian condiment adds a lively kick to dal, khichdi, paratha, and everyday home-style meals.
For 8 servings
- prep · ~10 min
Prepare the chillies.
1.Wash the green chili well and dry them completely with a clean cloth.2.Trim the stems if needed and slit each chili lengthwise without cutting all the way through.3.Set the chillies aside in a dry bowl. - mix · ~2 min
Mix the pickling spices.
Combine mustard seeds, fenugreek seeds, turmeric powder, asafoetida, and salt in a bowl. Add the lemon juice and stir well.
- temper · ~3 min
Heat the mustard oil.
Warm the mustard oil in a small pan just until it reaches smoking point, then turn off the heat and let it cool slightly for 2 minutes.
- mix · ~2 min
Combine the chillies and pickle mixture.
Pour the slightly cooled mustard oil into the lemon-spice mixture and stir. Add the slit chillies and toss until every piece is well coated.
TIPMake sure the chillies are fully dry before mixing, or the pickle will spoil faster. - rest · ~1440 min
Rest the pickle before serving.
Transfer the pickled chillies to a clean dry glass jar. Let them sit at room temperature for 1 day, then refrigerate and use as needed.
- serve
Serve with everyday meals.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the chillies and jar completely; even a little moisture can shorten the pickle's shelf life.
- 2Slit each chilli deep enough for the lemon-spice mix to get inside, but keep it intact so it stays crisp.
- 3Let the mustard oil cool slightly before mixing so the lemon juice stays bright and not cooked.
- 4Shake or stir the jar once a day for the first 2 days to redistribute the spices evenly.
- 5If your lemons are very sour, taste after a day and adjust with a little more salt before refrigerating.
- 6Use a clean, dry spoon every time you serve to keep the pickle from spoiling early.
Adapt it for your goals.
Less-spicy
Use milder green chillies or mix in a few slit banana peppers for the same pickle flavor with a gentler heat.
garlickyGarlicky
Add a few thinly sliced garlic cloves to the jar for a stronger, more savory pickle that pairs especially well with dal and paratha.
oil lightOil-light
Reduce the mustard oil slightly if you prefer a sharper lemon-forward pickle, though the achaar flavor will be a bit less rounded.
extra tangyExtra-tangy
Increase the lemon juice a little for a juicier, more sour pickle that works well as a side with khichdi and simple rice meals.
Why this is on our healthy list.
Vitamin C From Chillies and Lemon
Green chillies and fresh lemon juice naturally provide vitamin C, making this condiment a bright addition to everyday meals.
Digestive Spice Support
Mustard seeds, asafoetida, and fenugreek are traditional Indian pickling spices often used to add pungency and digestive warmth.
Low-Quantity Flavor Booster
Because it is served in small amounts, this pickle can add strong flavor to plain dal, khichdi, or roti without needing a large portion.
Frequently asked questions
They are best after at least 1 day of resting, when the chillies start absorbing the lemon, salt, and spice mixture.
