Instant Green Chili Pickle

All Spicy lovers get ready to shaken by this hot fiery green Chili Pickle. There are lots of variety of Chili Pickles but this is a recipe which my mother makes it.  It goes well with anything like stuffed paratha, rice and dal, biryani or anything you like. Here comes the hot spicy recipe of Green Chili Pickle on your way...


YIELD – 250 gms


Green Chili - 200gms
Vinegar - 1 tbsp
Lemon  - 2 nos.
Salt as per taste
Mustard Seed Powder/Split Mustard  - 4 tbsp (also called Rai na Kuria or Rai ke chawal)
Fennel seeds - 1 tbsp
Fenugrek Seeds - 1/2 tbp
Cumin seeds - 1 tbsp 
hing - a pinch
Turmeric powder - 1/4 tsp
Oil - 2 tbsp 


  1. Wash and spread the chillies on a kitchen towel to dry. Once they are dry cut them in 1” pieces. Place in a non-reactive bowl. 
  2. Pour in the vinegar, lemon juice and the salt. Mix and keep aside for 1 hour.
  3. Grind fennel seeds, fenugreek seeds and cumin seeds into a course powder. mix this powder with split mustard.
  4. Heat the oil in smoking. Take off from the heat and add hing and turmeric powder along with above prepared powder.
  5. Mix well and keep it aside uncovered to cool down.
  6. Once cold mix it with chillies. 
  7. Combine all the ingredients and toss well. Bottle in a sterilized glass jar.
  8. This pickle is ready to eat immediately. But tastes perfect once kept under the sun for 3 to 4 days so that the flavors mellow down. It stays refrigerated for upto 3 months.


Split Mustard are the skinned and split seeds also called Rai na Kuria or Rai ke chawal which is easily available in Indian grocery store. To make your own split f mustard seeds, roast the seeds on very low flame for a minute or so just to make it warm. Take them out in a mortar and using the pestle press the seeds couple of times. The skin of the seeds will break and you will get split seeds. this adds a beautiful aroma to the pickle.

Choose medium spicy chili which are long and thick. I choose Indian version of chilies. This chilli pickle is only for those who can take the hottest of spices and even then my advice is to eat it in moderation.

Like all pickles make sure all the utensils you are using is dry. Sterilize the glass jar by boiling it in a hot water for a few minutes and let it dry completely before using it. This will increase the shelf life of the pickle.

this pickle tastes perfect after the the resting period. so check the salt after one week and if needed, add more.

Sending this recipe to Pickle and chutney event hosted by Ammaji's Recipe :

Related Posts:

Check other Pickle Recipes


Shylaja said...

Delicious and really instant pickle

Green chilli pickle. sounds too spicy

very new pickle..looks yum...

anjana said...

Green chili pickle is my made it perfectley.loved this!

I was crazy on this pickle and stopped eating due to my health your click are killing me..yummo..

Unknown said...

spicy and delicious...

We love this pickle too. It goes with any Indian food but great with theplas.


Slurp,hot and super tempting pickle.

iam drooling over this spicy green pickle!!!!!!!

Julie said...
Blogs said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the

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Best regards,

spicy greeen chilli pickles dear

Saraswathy Balakrishnan
Taste of Saras Kitchen

We call this 'khara chi mirchi' in marathi. One of my fav pickles and always pick up loads when I go home. Have been wanting to try it myself. Looks like ll target it for the summer next year!

Faseela said...

great pickle...

Rosh said...

Wow! Nice pickle...been looking for the recipe of something similar. I love to have these pickles with stuffed parathas!

Chef Al dente On going event: Street Food of India!

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