Green Chili Pickle, from Syl

“So many chilies. Given a heap away. But they keep growing in such abundance on the bushes in our compound. Not wanting to see them go to waste I thought about pickling them. A friend suggested I look up Nisha Madhulika’s FB vlog for a reliable recipe. So I did, and here’s the result.”
Green Chili Pickle
The clip is in Hindi with English subtitles, so here is the recipe.
It sounds delicious.
  • 100g green chilies, tailed, rinsed, patted dry and cut into small even sized pieces (use a pair of scissors to cut them up, to protect your hands and fingers from the chili-heat.
    • 1 tsp cumin seeds (jeera)                              )
    • 1.5 tsp methi seeds (fenugreek seeds)       )
    • 3 tsp fennel seeds                                          ) roast very lightly, stirring continually,
    • 3 tsp black mustard seeds                           ) about a minute or less
  • 4 to 5 tsp mustard oil
  • 4 tsp white (or any other) vinegar
  • 1 tsp haldi (turmeric powder)
  • 1/4 tsp asafoetida
  • 1 1/2 tsp salt – as per taste
  1. Coarsely grind the roasted seeds.
  2. Re the mustard oil, you can add it as is but if you find the flavour too strong, heat the oil in a pan, cool and then add  to the chopped chilies.
  3. Stir in the vinegar.
  4. Add the ground powder to the chili mixture and stir well.
  5. Then add the turmeric powder, asafoetida powder and salt. Mix well.


It can be consumed immediately, but it is recommended that it sits for a couple of days in the fridge so that the flavours can mingle and meld. Best after a couple of days.

Good for up to 3 months, refrigerated.

Sylvia’s tip: Now that I’ve tried Nisha’s Instant Green Chili Pickle recipe I would halve the amount of fenugreek next time to avoid the slightly excessive bitterness. I also found I had to add more oil than recommended.
I had to try it and it was GOOD ! Yes, Syl was right, you need to add a lot more oil.
First pix from Sylvia, and last two by Anita Thomas; the rest off the net, with thanks.

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