Instant green chilli pickle Recipe

Cooking Directions

• STEP 1.Wash and slit the green chilies lengthwise, removing the seeds if desired.
• STEP 2.In a mixing bowl, combine the green chilies, lemon juice, salt, turmeric powder, red chili powder, and mustard seeds.
• STEP 3.Heat oil in a pan and temper it with mustard seeds, fenugreek seeds, and asafoetida.
• STEP 4.Pour the hot tempering over the green chili mixture and mix well.
• STEP 5.Allow the pickle to cool down completely before transferring it to a clean, dry jar.
• STEP 6.Store the pickle in a cool and dry place for a day to let the flavors develop.
• STEP 7.Serve the instant green chili pickle with your favorite meals or snacks.

Cooking Tips

• Choose fresh and firm green chilies for the pickle.
• Adjust the spice level by adding or reducing the amount of red chili powder.
• You can add a pinch of roasted and ground fenugreek seeds for extra flavor.
• Make sure to use a clean and dry spoon every time you take out the pickle to maintain its freshness.
• The pickle tastes better as it matures, so let it sit for a day before consuming.

Storage and Serving

• Store the instant green chili pickle in a clean, dry jar with a tight lid.
• Keep it in a cool and dry place, away from direct sunlight.
• The pickle can be stored for up to a month.
• Serve the pickle as a condiment with rice, roti, paratha, or snacks.