North Indian Green Chilli Pickle

Perfect for spicy food lovers, serve with rosti

North Indian green chilli pickle

By: greenfields July 20, 2021
Perfect for spicy food lovers, serve with rosti
Prep: 45m Cook: 5m Total: 50m
0 from 0 votes
Cousines: Indian
Complexity: Simple
Servings: 2


25 green chillies
2 tbsp mustard seeds
1 tbsp coriander seeds
1 tsp fenugreek seeds
½ tsp turmeric
2 tbsp salt
½ tsp onion powder
½ tsp garlic powder
100 ml vegetable oil
or mustard oil
lemon juice
2 tbsp vinegar


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 will last for a few months

Greenfields products in this recipe
Related to this recipe