Meal Prep · Indian
Chilli Pickle
A fiery and flavorful Indian condiment that adds a zing to any meal.
Ingredients
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Step-by-step- Wash and thoroughly dry the green chillies. Trim the stems and slice the chillies into 1-inch pieces or slit them lengthwise, removing some seeds if you prefer less heat.
- Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it just begins to smoke lightly, then reduce heat to low and let it cool slightly to remove the raw smell.
- Add mustard seeds and fenugreek seeds to the warm oil and let them splutter. Then add asafoetida and turmeric powder, stirring quickly.
- Add the sliced green chillies to the pan and sauté for 5-7 minutes until they soften slightly but still retain some crunch.
- Stir in the crushed fennel seeds, nigella seeds, salt, and vinegar (or lemon juice). Mix well to coat the chillies evenly with the spices.
- Cook on low heat for another 10-15 minutes, stirring occasionally, until the chillies are tender and the oil separates slightly.
- Remove from heat and let the pickle cool completely. Once cooled, transfer to a clean, sterilized airtight glass jar.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 30 kcal |
| Protein | 0.5 g |
| Fat | 2.5 g |
| Carbohydrates | 1.5 g |
Storage & Freezer Guide
Make it last Refrigerator Up to 3-4 months
Store in a clean, airtight glass jar. Ensure a layer of oil covers the pickle for best preservation.
Freezer Not recommended
Freezing can alter the texture and spice profile of the pickle.
Reheat Serve at room temperature
Use a clean, dry spoon each time to prevent spoilage. Best served as a side condiment.
Chef’s Corner
- Ensure chillies are completely dry before cutting to prevent spoilage. Any moisture can lead to mold.
- Sterilize your glass jars and lids by boiling them in water or baking them in a low oven, then allow them to dry completely.
- Adjust the amount of salt and vinegar according to your taste and desired preservation time; more salt/vinegar generally means longer shelf life.
- For a deeper flavor, you can let the pickle mature for a few days in a cool, dark place before serving.
