Green chilli pickle


1 person made this

About this recipe: This is a treat for green chili lovers. It is SPICY and HOT! It tastes great with khichuri.

Farzana_Rahman Dhaka, Bangladesh


  • 20 green dry chilies
  • 3 tablespoons of coriander powder
  • 1-1/2 tablespoons of fennel seeds (saunf)
  • 1 teaspoon mustard seeds (rai)
  • 1 teaspoon of fenugreek seeds (methi)
  • 1/8 teaspoon asafetida (hing)
  • 3 teaspoons salt
  • 1 teaspoon mango powder (amchoor)
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons oil, mustard oil preferred .
  • tablespoon vinegar


  1. Wash and dry the chilies. Set aside.
  2. Combine coriander, fennel, mustard and fenugreek seeds and asafetida and grind coarsely.
  3. Add salt, mango powder and turmeric powder to the ground spices; mix well.
  4. Heat oil ( if preferred-mustard oil) in a separate pan until it is quite hot, and then pour over the dry ingredient mixture.
  5. Mix well. Add vinegar and mix again.
  6. Fill in a jar with the green chilies with the spice mix and place by a window that receives a lot of sunlight.
  7. Sun dry for a day or two. Then keep on room temperature or in a refrigerator. It is best if you keep the jar by the window though

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