Spicy Green Chilli Pickle (Print Version)
# Ingredients:
→ Fresh Peppers
01 -
1½ cups of fresh green chili peppers, sliced thin (mix of jalapeños and serranos works beautifully)
→ Aromatic Spices
02 -
3 tablespoons whole mustard seeds
03 -
1 teaspoon whole coriander seeds
04 -
1 teaspoon whole cumin seeds
05 -
½ teaspoon fennel seeds
06 -
½ teaspoon fenugreek seeds
07 -
1 teaspoon ground turmeric powder
08 -
⅛ teaspoon garlic powder
09 -
⅛ teaspoon onion powder
→ Pickling Liquid Base
10 -
¼ cup neutral vegetable oil
11 -
¼ cup freshly squeezed lemon juice
12 -
2 tablespoons white vinegar (can skip if you prefer)
13 -
½ teaspoon fine salt
# Instructions:
01 -
Slice your green chilies into thin rounds and transfer them into a spacious mixing bowl. Set this aside while you work on the spice blend.
02 -
Place your mustard, coriander, and cumin seeds in a dry skillet. Warm them over medium heat for about 1 to 2 minutes, swirling the pan occasionally. You'll know they're ready when they release a lovely, fragrant aroma.
03 -
Transfer your toasted seeds to a spice grinder or mortar and pestle. Pulse them into a coarse powder—you want some texture, not fine dust. Mix this ground blend with the turmeric, garlic powder, and onion powder until everything's well combined.
04 -
In a small saucepan, combine your spice blend with the oil, lemon juice, vinegar if using, and salt. Place it over medium heat and gently warm for just a minute or two—don't let it come to a boil. You're just awakening the flavors here.
05 -
Pour the warm spiced oil mixture directly over your sliced peppers, making sure everything gets coated. Cover the bowl and pop it in the fridge. Let it rest for at least 24 hours, though 48 hours is even better. The longer it sits, the deeper the flavors become.
# Notes:
01 -
This recipe yields roughly 1½ cups of vibrant, tangy pickle that'll last several weeks in your refrigerator.
02 -
The spice level is totally in your hands—use jalapeños for a moderate kick, serranos for serious heat, or even sweet bell peppers if you want all flavor and no fire.
03 -
While it's best after marinating for a couple days, you can definitely sneak a taste right away if you're impatient.
04 -
If you're avoiding garlic and onion for dietary reasons, substitute with ¼ teaspoon of asafoetida (hing) for that authentic Indian flavor.