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Does anyone need more spice in their life? Absolutely!! 🙋🏽‍♀️ Imagine this, all you have for dinner is rice and dal, what would add more oomph to your plate- a spoonful of this chilli pickle! Not too spicy, yet a delicious heat to warm you up. A boring sandwich, add a drop of this pickle, how about on that wrap or on that pesto pizza or maybe on the aglio olio pasta, maybe have it like how it is traditionally eaten – with parathas or stuffed indian bread.

My friend gave me some locally grown chillis and lemons the other day. They were bigger than normal chillis(on the left in image below), which suggested that their spice level was not too hot rather on the mild to medium scale. Before they went into the fridge abyss where they are usually forgotten, I checked a few recipes online and decided to pickle them. Foods & flavours by shilpi had a good recipe for an instant chilli pickle and I adapted her recipe with tweaks of my own.

This recipe is super quick to prepare, barely taking 5-10 minutes to prep the ingredients and another 10 minutes to cook it. And do remember that the chillis will lose their spiciness, the longer it stays pickled, so best to have it quickly.

Check out my other pickle recipe here using gooseberry/amla/nellika

Chilli Pickle

A medium spicy side to oomph up your regular meal

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Cuisine Indian

Ingredients

  

• 10-20 medium spicy green chillis washed, dried with a towel and chopped into 1 inch pieces
• 1/2 cup mustard oil
• 1/2 tsp turmeric powder
• salt to taste
• 1 tsp asofetida or hing

to powder

• 1 tbsp mustard seeds
• 1 tsp fenugreek seeds
• 1 tbsp fennel seeds
• 1 tbsp nigella seeds

Instructions

 

• Pan fry all the ingredients listed under the "to grind" section until slightly hot. Do not add any oil
• Cool this mix and grind it into a coarse mixture
• Heat a thick bottom pan and add the mustard oil to it. Heat it up until it starts smoking
• Switch off the flame and let it cool down for a minute or so
• With the flame still off, add the hing, turmeric powder and the powdered mix. stir well and add the salt. Add the chillis to the hot oil and stir everything around
• Wait for the mix to completely cool and transfer into a clean dry glass jar.
• Store in the fridge.

Notes

1. Make sure the washed chillis are completely dry before you add them to the oil
2. Add more salt than you normally would, as the pickle usually have 

Keyword pickles