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North Indian Green Chilli Pickle

Perfect for spicy food lovers, serve with rosti.

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.