Spice Up Your Meals With Instant Chilli Pickle

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New Delhi: Instant chilly pickle is a recipe in which you can pair up for lunch or dinner. Made with a handful of ingredients, this super easy pickle recipe can be prepared in no time. This instant chilly pickle can add lots of flavour to a boring dinner or lunch. Let’s check out the recipe below.


  • 10 green chili (medium spiced)
  • 1 tsp jeera/cumin seeds
  • 2 tsp mustard seeds/rai
  • 1 tsp coriander seeds
  • ¼ tsp methi/fenugreek seeds
  • 1 tsp saunf / saunf
  • ½ tsp ajwain/carom seeds
  • 1 tsp turmeric / Haldi
  • salt to taste
  • 1 lemon
  • ¼ cup oil/mustard oil
  • pinch of hing / asafoetida
  • 2 tbsp vinegar


  1. Firstly, remove the head of the chillis and cut it into pieces.
  2. Further, in a Kadai dry roast 1 tsp jeera, 2 tsp mustard seeds, 1 tsp coriander seeds, ¼ tsp methi, 1 tsp saunf, and ½ tsp ajwain.
  3. Dry roast on low flame for a minute, then cool it completely and blend to a slightly coarse powder.
  4. Transfer the masala powder onto the chillis.
  5. Also add in 1 tsp turmeric, salt to taste, and 1 lemon.
  6. Mix well making sure everything is combined well.
  7. Now heat ¼ cup of mustard oil for more flavours.
  8. Once the oil is hot, add in a pinch of hing.
  9. Allow the oil to cool completely and pour over chillis.
  10. Mix well to combine all the ingredients well.
  11. Also, add in 2 tbsp vinegar. Vinegar acts as a preservative and stores for a longer time.
  12. Mix well and can be consumed after 2 hours or keep under the sun for 2 days for more flavours.
  13. Finally, serve instant green chilli pickle with rice or roti.
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