North Indian Recipe Green Chilli Pickle

Perfect for spicy food lovers, serve with rosti
North Indian Recipe Green Chilli Pickle
Serves 2
45 mins
5 mins


Fresh green chillies 22-25, any mildly spiced variety

Mustard seeds 2 tbsps

Coriander seeds 1 tbsp - optional

Fenugreek seeds 1/2 tbsp

Fennel seeds 1 1/2 tbsps

Turmeric powder 1/2 tsp

Salt 2 tbsps

Onion powder 1/4 tsp

Garlic powder 1/4 tsp

Vegetable oil 1/3 cup - or mustard oil

Lemon juice

Vinegar 2 tbsp - optional

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Wash the green chillies, remove the stalks and dry them. Chop into bite sized pieces - 1/2" or 3/4" pieces. Place the chopped green chillies in a bowl.


Lightly toast the mustard seeds, coriander seeds and cumin seeds in a dry pan over medium heat for 1-2 minutes, or until they become fragrant.


Grind the seeds into coarse powder in a spice grinder, or use a mortar and pestle. Add the ground seed mixture to a small bowl. Add turmeric, garlic and onion powder and mix to combine.


Add the seasoning mixture to a small pot along with the vegetable oil, lemon juice, vinegar and salt. Gently warm on medium heat just a minute or two (do not boil), then pour the liquid over the sliced peppers.


Cover and refrigerate at least a day to allow the flavours to develop. It can be eaten right away, if desired, but is best after 3-4 days or even a week. The pickle stays nice and crisp.


Can be refrigerated and last for a few months

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