• Green chili pickle

    1 vote
    Green chili pickle
    Prep: 15 min Servings: 3
    by Anjana Chaturvedi
    1 recipe
    An easy to make, spicy and tangy green chili and ginger pickle.


    • preparation time-15 min
    • serve-10
    • Fresh green chilies-250 gms
    • Ginger slices-4 tbs (optional)
    • Lemon juice-3/4 cup
    • Refined oil-3/4 cup
    • Crushed fennel seeds (saunf)- 2.5 tbsp
    • Crushed mustard seeds- 1.5 tbsp
    • Turmeric powder- 1/2 tsp
    • Salt-1.5 tbsp


    2. Wash and wipe green chilies well, then chop into roundels.
    3. Peel and make thin slices of the ginger.
    4. Put them in a glass bottle or jar and add salt, turmeric and mustard powder(rai) and keep covered for 4 hours.
    5. Then add lemon juice, oil and fennel seeds. Mix well.
    6. Let it mature for 2 -3 days and then start consuming. (You may start using it immediately after making it, but the taste gets enhanced after 2-3 days).
    7. Keep at room temperature for 1 week. Then keep refrigerated for 2-3 months (Keep mixing it every once a while).
    8. You can also add fresh turmeric (kachi haldi/or amba haldi) into it along with ginger.
    9. NOTE -
    10. 1-Prefer to use milder green chilies/serrano peppers/banana peppers/Bhavnagri mirch, to make this pickle.

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