Instant Green Chili Pickle

Instant Green Chili Pickle

Let’s see how to make instant green chili pickle today. Why instant? Because we can eat it immediately. You don’t need to give it some standing time!! Of course, if you let it sit for 2-3 days, it will taste better. But if you wish you can have this pickle the moment you make it!! This is more than just a recipe; it’s a treasure trove of tips that will empower you to create a tangy, spicy, and long-lasting chilli pickle that is ready to eat almost instantly and ready to elevate any meal.

Step into the flavorful world of homemade Indian condiments with this incredible Instant Green Chilli Pickle Recipe! No longer worry about your traditional Lonche spoiling too soon. This expert recipe unveils the secret to a perfect, quick-to-prepare pickle that stays absolutely fungus-free and fresh for up to six months.

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5. Traditional Raw Mango Pickle – Marathi Recipe

Some Interesting facts about Instant Green Chili Pickle :-

We take you on a journey through essential techniques and preservation tips, starting with selecting and preparing the freshest chillies correctly. Learn the crucial steps for maintaining shelf stability, including lightly roasting the salt to remove excess moisture and discovering how the simple addition of lemon juice accelerates the entire pickling process . The magic is in the aromatic spice blend, which includes roasted mustard seeds, fennel, and fenugreek, ensuring a deep, authentic flavor. You’ll also learn a unique, vital step for sterilizing your storage jar using an asafoetida smoke treatment to guarantee your pickle’s longevity.

Instant Green Chili Pickle

Print Recipe

Serves: 4 People Preparation Time: 30Minutes Cooking Time: 10Minutes 10Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 4 Votes )

Ingredients

• 100 gm light Green chili
• 1 tbsp Salt
• 1 Lemon’s juice
• 1/2 tsp Turmeric powder
• 1/2 tsp Hing
• 1 tbsp Mustard seeds
• 2 tbsp Fennel seeds
• 2 tsp Cumin seeds
• 1/2 tsp Fenugreek seeds
• 4 tbsp Mustard oil
• 1/4 tsp Hing
• 1 tbsp Red chili powder
• 1/2 tsp Kalonji / Onion seeds (Optional)

Instructions

Step 1: Wash the chilies really good and dry them completely. Remove the stem and chop them. Cut each chili vertically into 2 parts.

Step 2: Dry roast salt on medium heat until popping sound stops and let it cool down completely.

Step 3: Add lemon juice, salt and turmeric powder into the green chilies and mix well. Rest it for at least 30 minutes.

Step 4: Wash the jar really good and dry it well. Dry it well under hot sun. 

Step 5: Heat up a pan on medium heat and add hing. When smoke begins to rise turn the gas off and hold the jar upside down on the pan.

Step 6: Let all the smoke enter the jar. This helps sterilizing the pickle jar.

Step 7: Heat up a pan on medium heat and add mustard seeds.

Step 8: Dry roast mustard seeds really good until it pops up well and take it out into a dish.

Step 9: In the same pan add fennel seeds and roast it well.

Step 10: When fennel seeds are almost roasted, add cumin seeds and roast it well together.

Step 11: When the mixture is almost roasted, add fenugreek seeds and turn the gas off.

Step 12: Mix well and let it be in the pan for a while. Take the mixture out into a dish.

Step 13: In the same pan heat up mustard oil.

Step 14: When the oil is hot enough, add hing and turn the gas off. Let the oil cool down.

Step 15: Pound the roasted mustard seeds slightly in a mortar and pestle and remove the peels. Take the pounded mustard seeds into a dish.

Step 16: Pound the rest of the roasted mixture into coarse powder and add red chili powder.

Step 17: Add the pounded mustard seeds and mix everything well together. Masala for pickle is ready.

Step 18: Add kalonji and mix well.

Step 19: Add this masala into the green chili mixture and add half of the oil and mix everything well together.

Step 20: Transfer the pickle into the jar and add the leftover oil. Green chili pickle is ready.

Step 21: You can have it immediately.  But it will taste better if you give it a standing time of about 2-3 days.

Notes

• While buying green chilis for making pickle, make sure they are fresh, the stem should be nice and green and the chilies should not be soft.
• Make sure you use cleaned and dried knife or scissors for chopping the chilies.
• Adding kalonji is optional. You can skip it if you don’t want.

Recipe Video

Servings

Green Chilli Pickle (Lonche) is the ultimate side for enhancing any simple meal. Serve a small amount alongside comforting classics like Dal-Rice or Khichdi, where its sharp spice cuts through the richness. It is also an essential accompaniment for Indian breads like Parathas, Theplas, and Puris, adding a fiery kick to your breakfast or dinner.