Indian Style Green Chilli Pickle

Tangy, spicy and lip-smacking green chilli pickle; with mustard seeds, fenugreek seeds, lemon and hing/asafetida powder; this is a perfect condiment to perk up any meal!

40 green chilies/serrano peppers/jalapenos

2 tsp fenugreek seeds/methi seeds

11 teaspoons mustard seeds

½ tbsp to ¾ tbsp hing/asafetida powder

1 cup plus 1 tsp oil (any cooking oil)

1/3 to ½ cup salt

1 tsp turmeric powder

2 tsp red chilli powder/red cayenne powder

Juice of 3 to 4 lemons

Wash and drain the green chilies. Wipe them with a clean cloth until completely dry or air dry them. There should be no moisture on the chilies.

Destem the chilies and chop into small pieces.

In a small saucepan, in 1 tsp of oil, roast the fenugreek seeds and mustard seeds for a few minutes on medium low.

Keep aside to cool and make a fine powder.

Heat oil until hot (not boiling) and sprinkle the hing or asafetida; give it a good stir and remove from heat. Set aside to cool completely.

Squeeze juice from 3 or 4 large lemons and keep aside.

In a large bowl, add the ground fenugreek-mustard powder, red chilli powder and turmeric powder.

Add salt and the chopped green chilies and mix well.

Pour the cooled oil over this along with the lemon juice and mix well to coat the green chilies with all the spices, lemon juice and oil.

Transfer to a clean and dry glass bottle or porcelain jar and keep aside covered for 8 to 10 days.

This allows the flavors to blend fully and the spicy heat of the chilies mellows down a bit!

The layer of oil on top protects it from spoiling . Keep mixing in between with a clean and dry spoon.

Spicy, tangy and lip-smacking green chili pickle is ready to be enjoyed with all your meals!

Adjust the ratio of pickle gravy to green chillies according to your preference. We love it with lots of masala!

Make sure to use only a dry spoon every time you use the pickles.

Store leftovers in refrigerator to prevent early spoilage.