Ingredients
Equipment
Method
- Wash the green chilies thoroughly and pat them dry with a clean towel. If possible, place them in sunlight for 15–20 minutes to ensure they are completely dry.
- Remove the stems and slit each chili lengthwise, then cut into 2–3 pieces. Set aside.
- Coarsely crush the mustard seeds in a blender or mortar and pestle. Combine the crushed mustard seeds, salt, achaar ka masala, and any optional garlic cloves in a bowl. Mix well.
- In a clean bowl, combine the chopped green chilies and the spice mixture. Toss thoroughly to coat all pieces evenly.
- Transfer the mixture into a clean, dry glass jar. Press down gently with a clean, dry spoon to remove air pockets.
- Heat mustard oil in a pan over medium heat until it begins to smoke. Immediately turn off the heat.
- Allow the oil to cool for a few minutes until it is no longer smoking but still hot.
- Carefully pour the cooled mustard oil over the pickle mixture in the jar, ensuring all chilies are well coated.
- Seal the jar tightly and shake gently once to distribute the oil.
- The instant Green Chilli Pickle is now ready to serve.
Notes
Safety Notes:
Always wear gloves when handling hot green chilies to avoid skin irritation.
Use a well-ventilated kitchen when heating mustard oil, as it can produce strong fumes.
Ensure all utensils and jars are completely dry to prevent spoilage.
Substitutions: Mustard oil: Can be substituted with peanut oil or vegetable oil, though the flavor will differ.
Achaar ka masala: Can be made at home using a blend of ground spices like cumin, coriander, fennel, and fenugreek seeds.
Green chilies: Can be replaced with jalapeños or serrano peppers depending on desired heat level. Storage: Store the pickle at room temperature for up to a month.
For longer shelf life, refrigerate after 2–3 days of resting. Pro Tips: For a more intense flavor, let the pickle rest for 2–3 days at room temperature before consuming.
Use a clean, dry spoon every time to serve to avoid introducing moisture that could cause spoilage.
Sunlight exposure during the resting period can enhance flavor development, but it is optional.
Use a well-ventilated kitchen when heating mustard oil, as it can produce strong fumes.
Ensure all utensils and jars are completely dry to prevent spoilage.
Substitutions: Mustard oil: Can be substituted with peanut oil or vegetable oil, though the flavor will differ.
Achaar ka masala: Can be made at home using a blend of ground spices like cumin, coriander, fennel, and fenugreek seeds.
Green chilies: Can be replaced with jalapeños or serrano peppers depending on desired heat level. Storage: Store the pickle at room temperature for up to a month.
For longer shelf life, refrigerate after 2–3 days of resting. Pro Tips: For a more intense flavor, let the pickle rest for 2–3 days at room temperature before consuming.
Use a clean, dry spoon every time to serve to avoid introducing moisture that could cause spoilage.
Sunlight exposure during the resting period can enhance flavor development, but it is optional.