Description
This homemade Indian Chilli Pickle combines fresh green chillies and ginger with a blend of spices, creating a fiery and flavorful condiment that pairs perfectly with curries.
Ingredients
Units
Scale
- 10-12 small green chillies
- 1 piece ginger root
- 2 lemons
- 1/2 tablespoon salt
- 1/4 tablespoon turmeric powder
- 1/4 cup mustard oil
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon asafoetida
Instructions
- Wash the green chillies thoroughly with water and dry them using a paper towel. Ensure they are completely dry before proceeding. For best results, leave them to dry overnight.
- Peel the ginger root and slice it into thin strips.
- Slice the lemons into quarters, removing any seeds.
- In a large bowl, combine the chillies, ginger, and lemon quarters.
- Add salt and turmeric powder to the bowl and mix well to coat all the ingredients evenly.
- Heat mustard oil in a pan over medium heat until it starts to smoke, then let it cool slightly.
- Add fenugreek seeds, mustard seeds, and asafoetida to the oil and let them splutter for a few seconds.
- Pour the spiced oil over the chilli mixture and mix thoroughly to ensure everything is well coated.
- Transfer the mixture to a clean, dry jar and seal tightly. Let the pickle sit for at least 3-4 days at room temperature to allow the flavors to develop.
- Store the pickle in a cool, dry place and use as needed. It can be refrigerated for longer shelf life.
Notes
For a milder pickle, choose less spicy green chillies or remove the seeds. Ensure all ingredients are completely dry to prevent spoilage. The pickle will develop more flavor as it sits, so allow it to mature for a few days before consuming. Store in a cool, dry place or refrigerate for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Cuisine: Indian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 10
- Sugar: 0
- Sodium: 200
- Fat: 1
- Carbohydrates: 1
- Fiber: 0
- Protein: 0
- Cholesterol: 0