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 tbsp salt
- 1/4 tbsp turmeric powder
- 1/4 cup (60 ml) mustard oil
- 1/2 tsp fenugreek seeds
- 1/2 tsp mustard seeds
- 1/4 tsp 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