Green Chili Pickle

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Green Chili Pickle is one of those instant pickles that you can consume direct after making and taste even better after curing in the sun for a week.
I bring you my own tried and tested recipe which has been tweaked for maintaining simplicity of the process. This recipe keep the chilies green color intact. If you want a recipe for red pickle then click here.

This recipe makes 1kg of pickle.
Ingredients and Proportions:
(All proportions are in percentages & grams so you can scale up or down the quantity)

For Pickle Masala:
  1. Fenugreek Seeds (Sabut Methi) - 150gm/kg of Chilies
  2. Coriander Seeds (Sabut Dhaniya) - 100gm/kg of Chilies
  3. Yellow Mustard Seeds (Pili Sarson) -100gm/kg Chilies
  4. Cumin Seeds - 100gm/kg of Chilies
  5. Fennel Seeds (Saunf) -100gm/kg of Chilies
  6. Salt 150gm/kg of Chilies
  7. Turmeric - 100gm/kg of Chilies
  8. Asafoetida (Hing) -10-20gms/kg of Chilies

For Pickle:
  1. 1kg Green Chilies 
  2. 1kg Mustard Oil
  3. 200ml Vinegar


The Procedure:

  • Pick out the bad, damaged chilies as one bad chili can spoil the whole pickle.
  • Remove the stem on each one of them.
  • Wash them with water mixed with turmeric powder for natural disinfection.
  • Then chop the chilies into 10-20mm size pieces as shown in the pic.
  • Then spread the cut pieces out to dry till all the water has dried out. Dry them under a fan or the sun for an hour.
  • Keep them aside to dry further till we make the pickle masala. 
  • Now we take the Cumin seeds, Fenugreek Seeds, Fennel Seeds, Yellow Mustard and drys roast them in a microwave or on a fry pan just till they loose their moisture. 
  • Try not to over roast or blacken any of the ingredients.
  • Now grind them in a mixer grinder into a very very coarse mixture so that you can still make each ingredients as seen the picture.
  • Now take the chopped chilies in a transparent container(so that they can later be kept in the sun).
  • Now mix all the ground ingredients in the chopped chilies and add the salt, asafoetida & turmeric powder and mix well.
  • Then heat 1kg oil in a pan till 150deg and then wait till cools down. This disinfects the oil.
  • Now add 200ml of vinegar.
  • Then add the cooled oil to the container and mix well.
  • The ready mixture should look like this
  

And your Green Chili Pickle is now ready. You can consume it right away but I recommend keeping the transparent container in which you have made the pickle in bright sunlight for at least a week for it to mature. Then only you will get the true taste of this pickle. If you keep chilies below the level of the oil in the container, this pickle can last for many months.

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