Tangy Green chili pickle

Here's a simple and flavorful Tangy Green Chili Pickle recipe, inspired by traditional Indian styles—zesty, spicy, and perfect as a condiment with meals.

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Tangy Green Chili Pickle Recipe (Instant Style)

Ingredients:

• Green chilies – 250g (use medium-hot ones like Bhavnagri or serrano)

• Mustard seeds (yellow or black) – 2 tbsp

• Fennel seeds – 1 tbsp

• Fenugreek seeds – 1 tsp

• Turmeric powder – 1 tsp

• Asafoetida (hing) – 1/4 tsp

• Salt – to taste (about 2–3 tsp)

• Lemon juice – 1/2 cup (freshly squeezed, adjust to taste)

• Mustard oil – 1/2 cup (or more for preservation)

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🧑‍🍳 Instructions:

1. Prepare the Chilies:

   • Wash and dry the green chilies thoroughly.

   • Cut them into 1 to 2-inch pieces or slit them lengthwise (remove seeds if you prefer less heat).

2. Dry Roast the Seeds:

   • Lightly roast mustard, fennel, and fenugreek seeds on low heat for 1–2 minutes until aromatic.

   • Cool and coarsely grind them (not too fine).

3. Mix the Spices:

   • In a bowl, combine ground seeds, turmeric, hing, and salt.

4. Add Chilies:

   • Add the chopped chilies to the spice mix and toss well.

5. Lemon Juice & Oil:

   • Add lemon juice and mix.

   • Heat mustard oil until it reaches smoking point, then let it cool slightly (lukewarm).

   • Pour it over the chili mixture and stir.

6. Marinate:

   • Transfer to a clean, dry glass jar.

   • Let it sit in sunlight for 2–3 days, stirring once daily with a clean spoon.

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✅ Tips:

• Sterilize jars: To prevent spoilage.

• Shelf life: Keeps for 2–3 weeks at room temp, longer refrigerated.

• Oil alternative: Use white vinegar if avoiding oil.