I love to use green chilies in many of my dishes. My family loves spicy food. They would not care if I never make any dessert but they do enjoy anything savory and spicy. When I make any dish, I use Thai chilies which are very spicy. I also freeze them whole so whenever I need it, I have it in my freezer. My favourite are jalapeno chilies. They are perfectly spicy for me. If I am eat raw or pickled chili then I like to use jalapeno. You must have seen my post for how to pickle jalapeno which can be used in any Mexican dishes, salads or as a topping on Pizza.
We Indians love pickle. I have many Indian pickle recipes like instant carrot pickle, instant grapes and mango pickle, gunda or lasoda mango pickle or my most famous chana fenugreek mango pickle. None of these pickles are possible without pickle masala.
Instant chili pickles reminds me of my mother in law whom we lost just few months back. She used to make wonderful pickle. Even our neighbours used to ask for her help to make chili pickle. This pickle is slightly different from other pickles I made, as we don’t want to add red chili powder on top of green chilies but other ingredients are almost same. Green chili pickle is made instantly so no long process. There is no cooking involve. You can store this pickle in refrigerator for few days. Let’s see how it’s made.
Preparation Time: 15 minutes
Cooking Time: 0 minutes
7-8 jalapeno or any mild pepper cut length wise in desired size
2 tbsp split mustard (kuriya)
1 tbsp crushed dry fenugreek
2 tbsp lemon juice
Salt to taste
1 tsp turmeric powder
Small pinch of asafoetida
Oil as needed
1. In a clean bowl, mix all ingredients except cut jalapeno. Whisk everything with spoon thoroughly. Add cut chilies to this blend and mix well.
2. Fill this pickle in clean jar. Keep a day at room temperature and then put in the refrigerator.
Hope you will try this pickle recipe and will love it as we do.
Also let me know if you have any questions regarding this pickle.
Thank you for visiting my blog. Until next time!
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