Green Chilli Pickle Recipe

This green chilli pickle, inspired by Maharashtrian cuisine, is a must-try for anyone who enjoys intense flavors. It's easy to prepare, loaded with genuine Indian spices, and can be stored for weeks. You can adjust the heat level to your preference, whether you prefer it fiery or a bit tangy.

Additionally, making pickles at home is a rewarding experience it fills your kitchen with delightful scents and connects you to traditional culinary practices. Once you taste this homemade version, you'll likely never want to return to store-bought options. So, gather some fresh green chillies and dive in your meals are about to become much more thrilling!

Green Chilli Pickle

Pickle are an absolute favorite of mine. I have a to a little pickle on my lunch plate always. My favorite would be garlic pickle. tomato pickle. Not a big fan of mango pickle, but I love mango thokku and sweet mango pickle a lot. I have quite a few pickle recipes in my blog.

Jump to:

• About Green Chilli Pickle
• Green Chilli Pickle Ingredients
• Hacks You Can Follow
• How to Make Green Chilli Pickle (Stepwise Pictures)
• Expert Tips
• FAQ
• Variations
• 📖 Recipe Card

You will get addicted to this chilli pickle. It has a different aroma and flavour in it, and beautifully pairs with curd rice. You can check my version of chilli pachadi too.

About Green Chilli Pickle

Any meal is instantly enhanced by the spicy, sour, and flavorful green chilli pickle from Maharashtra.The perfect balance of roasted spices, zesty lemon juice, and green chillies can be found in this traditional recipe. 

Unlike store-bought pickles that might contain chemical preservatives, this homemade pickle is fresh, healthier, and full of genuine, authentic flavors. What makes this pickle unique is its flavor and spiciness. Pickles are a staple in Maharashtra homes and are typically eaten with dal-rice, bhakri, or stuffed parathas. The spice blend perfectly balances the spiciness of the chillies, and every bite is irresistible.

One of this pickle's best qualities is how easy it is to make. It doesn't take weeks to consume, and the fermentation process isn't very long. Within a few days, the pickle is ready to eat, and the flavors blend together beautifully. This is something you should keep in your kitchen if you like hot, spicy food!

Similar Recipes

Andhra Amla Pickle

Maa Inji Oorugai

Narthagai Pachadi

Andhra Avakkaaya

Garlic pickle

Why This Recipe Works

1. Quick and Easy: Unlike ordinary pickles that ferment for days, this pickle is ready in a matter of minutes and tastes great within 48 hours.

2. Bold Flavors: The green chillies' natural heat is increased by the roasted spice blend, which also produces flavors that are well-balanced

3. Long Shelf Life: This pickle's natural preservatives, like mustard oil and lemon juice, keep it fresh for weeks.

4. Customizable Spice Levels: You can use milder chillies or add a little jaggery for sweetness to easily change the amount of spice.

Why I Love My Green Chilli Pickle - I came across this pickle during a trip to North India. I saw it at a local shop, and out of curiosity, I tried a small piece. It had this perfect balance of spice and tanginess, and I instantly liked the taste. So, I bought a small jar and brought it home. After finishing that jar way too quickly, I started looking it up online to see if I could make it myself. I found a few recipes, experimented a bit, and finally got it just the way I wanted. Now, whenever I feel like adding a spicy kick to my meals, I make a batch at home—it’s quick, simple, and always hits the spot!

Green Chilli Pickle Ingredients

Green Chillies: Fresh, firm green chillies work best. Wash and dry them thoroughly before chopping.

Lemon Juice : Adds tanginess and helps preserve the pickle naturally.

Mustard Oil : Traditional Maharashtrian pickles use mustard oil for its strong, pungent flavor and preservative properties.

Coriander Seeds : Adds an earthy, slightly citrusy flavor to the pickle.

Fennel Seeds : Gives a subtle sweetness and enhances the overall taste.

Mustard Seeds : Brings a sharp, pungent kick that balances the spice of the chillies.

Fenugreek Seeds : Helps in digestion and adds a slight bitterness that deepens the flavor.

Asafoetida : Contributes a savory umami taste and aids in digestion.

Turmeric Powder : Adds a golden hue and has antibacterial properties.

Salt : Helps preserve the pickle and balances the heat from the chillies.

How I Make This Recipe

1. Pre-Preparation: I begin by thoroughly washing the green chillies and ensuring they are completely dry. Since any moisture can spoil the pickle, I take extra care to dry them before chopping them into small pieces.

2. Preparing the Spice Mix: In a dry pan, I toast coriander, fennel, mustard, and fenugreek seeds until they give a delightful aroma. After that, I grind them into a coarse powder and mix in turmeric, salt, and asafoetida.

3. Mixing the Pickle: Then I add fresh lemon juice to the spice mixture and blend everything together. Next, I heat mustard oil until it begins to smoke and pour it over the spice mix, stirring quickly to enhance the flavors.

4. Putting It All Together: The chopped chillies are added to this spice-infused oil mixture and tossed well to ensure they are evenly coated. I transfer everything into a clean, dry glass jar and let it rest for two days before enjoying it.

Hacks You Can Follow

1. Choose the Right Chillies: For a softer version, use thicker, milder green chillies, like banana peppers. For extra spiciness, use hot Indian green chillies or bird's eye chillies.

2. Dry Everything Properly: Water is pickles' worst enemy. Make sure the chillies are completely dry before chopping, and use dry spoons to serve.

3. Roast the Spices Well: Dry roasting the spices releases their natural oils and intensifies their aroma, giving the pickle a much higher flavor.

4. Use Hot Oil: Hot mustard oil releases flavors and acts as a preservative when it is added to the spice mixture.

5. Let It Rest: After two days, the chillies have had time to absorb all of the spices, resulting in the pickle's peak flavor.

How to Make Green Chilli Pickle (Stepwise Pictures)

Expert Tips

• Use clean dry jar and spoon.
• If you have long  chilli, you can slit them and stuff the masala inside them
• Always use a dry spoon when serving pickle to avoid spoilage.
• Keep it in an airtight glass jar to preserve its freshness and prevent contamination.
• If you’re not used to mustard oil’s strong taste, let the pickle sit for a few extra days to soften out the flavor.
• Shake or stir the pickle every few days to ensure even flavor distribution.

Storage & Serving

This can be stored upto 5 days at room temp. For safety reason, I leave them 2 days at room temp, and then store them in fridge upto a month.

FAQ

1. Can I make this pickle less spicy?

Yes! Use a milder variety of green chillies or remove the seeds before chopping.

2. How long does this pickle last? 

It stays fresh for up to a month in the fridge and about a week at room temperature.

3. Can I use vinegar instead of lemon juice?

Yes, vinegar works as a preservative and gives a slightly different tangy taste.

4. What can I eat this pickle with?

It goes wonderfully with dal-rice, parathas, curd rice, khichdi, or even sandwiches.

Variations

1. Garlic Green Chilli Pickle: Adding crushed garlic enhances the flavor and makes the pickle even more aromatic.

2. Fermented Chilli Pickle: Instead of lemon juice, let the pickle ferment naturally for a few days for a deeper, tangy taste.

3. Sweet and Spicy Version: Adding a spoonful of jaggery or honey balances the heat with a slight sweetness.

4. Stuffed Green Chilli Pickle: Instead of chopping the chillies, slit them and stuff them with the spice mix before adding oil.

More Pickle Recipes to Try

📖 Recipe Card

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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