Green Chili & Garlic Pickle

Green Chili & Garlic Pickle is the Ingredient as a Hero Recipe. The spicy and crisp Green chilies combined with bold garlic in the marriage of spices, salt and jaggery (raw sugar) is a recipe, very much after my own heart.

Winter is the season of many seasonal vegetables pickles in India. Despite of the cold weather, people are busy pickling the seasonal vegetables like cauliflower, carrots, turnips, green chilies and more.

Indian pickles use Mustard Oil as a base and then pickling spices like salt fennel seeds, fenugreek seeds, dry mango powder, onion seeds, red chili powder, turmeric add to the flavor profile.

Not all the pickles are sweet, rather Indian pickles are more on Savory side. Sometimes, jaggery (raw sugar) or sugar is added to enhance the balancing flavors and make the pickle more distinctive in its flavor.

Have I mentioned before that pickles are an imminent part of Indian Cuisine. They can be salty & spicy, or completely sweet and even a great balancing act of sweet and salt. Green Chili & Garlic Pickle is one such kind of pickle that is sweet, spicy and salty.

Indians have to have a side of Pickle along with all their meals, be it breakfast, lunch, tea time or dinner. Sometimes, pickle is enough as a side along with paranthas or even rice.

The evening masala chai {tea} becomes more special and complete when accompanied with Baked Methi Mathri , Khasta Achari mathri and the achar of sorts like Carrots Turnips & Peppers seasonal pickle , Green Chili pickle , Instant Mango pickle and more.

Salt and Oil are preserving the pickle so the quantity of both the ingredients in Indian pickles is high. I would recommend that if you are a patient of high blood pressure or on medication where you have to watch your salt intake, then please eat the pickles in small portions and consult your physician.

Few Tips to Successful Indian style Pickling

The main ingredients that are used in a pickle, like chilies & garlic or mangoes, or turnips etc, need to b thoroughly washed and dried in either sun or natural room air, till all the surface water is dried.
The mustard oil being used should be well heated to its smoking point. You will see smoke coming out which means it is ready to be used.
The spices are not cooked in oil. They are just added to the hot oil and mixed well while oil is off the heat.
Always use washed, clean and completely dry jar to store. Glass or good quality plastic jars work well. DO NOT USE METAL JARS TO STORE.
Never touch the pickle with bare hands or dirty spoon while taking it out of the jar.
Indian pickles are very fragile and need attention. They develop fungus pretty soon if not cared well enough.
The pickle needs to be tossed in the jar every now and then so that the spice and oil does not settle down. Toss the pickle without touching.
NOT ALL THE PICKLES ARE MADE IN OIL.
Unless it is an instant pickle, it takes 3-5 days for any pickle to absorb the flavors and settle down. Even for an instant pickle, a day old pickle always taste better.

Here is how you make Green Chili & Garlic Pickle.

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Green Chili & Garlic Pickle

An easy Indian Pickle recipe made with green chilies and garlic.

Course Pickle /Side

Cuisine Indian

Prep Time 4

Cook Time 10

Total Time 4 10

Servings cups

Author Sonal Gupta @ simplyvegetarian777

Ingredients

Green Chilies - 225 gms
Garlic - 125 gms
Ginger - 1 tbsp grated fine
Jaggery - 1/4 cup
Distille White Vinegar - 2 tbsp

Oils & Spices

Mustard Oil - 1 cup
Salt - 5 tsp
Turmeric - 2 tsp
Coriander powder coarse - 1 tbsp
Fennel powder coarse - 1 tbsp
Dry Mango Powder / Amchur - 1&1/2 tbsp

Instructions

Peel the garlic and wash. Chop into thick pieces and set aside on triple layer of paper towels or single kitchen towel for about 3-4 hrs till it is completely dried. If you have good sunlight, keep it under direct sunlight for drying.
Wash the Green chilies and remove the stems of the chilies. Chop into 1 inch pieces and set aside on triple layer of paper towels or single kitchen towel for about 3-4 hrs till it is completely dried. If you have good sunlight, keep it under direct sunlight for drying.
Once the vegetables are completely dry, start preparing for the pickling process.
Take a small bowl and add grated jaggery {gudh} in distilled white vinegar. Set aside till it dissolves completely in the vinegar.
Take a pan and heat mustard oil in it till it starts smoking. Add grated ginger in the hot oil and garlic and fry these on medium high for about a minute.
Switch off the gas stove.
Add all the spices and mix well. Set aside to cool the oil down till it reaches the room temperature.
Once the oil reaches the room temperature, add the dried pieces of Green Chili and Jaggery Vinegar solution to it. Toss and Stir well.
Let it sit in the pan for 2-3 hrs. Stir and toss often. Do not leave the stirring spoon inside it.
Take a clean and dry jar {glass / plastic} and transfer the pickle to the jar. Close the clean and dry lid. Toss it again.
Store at room temperature. This is good for few weeks. Keep tossing it every time you use the pickle.
It tastes amazing as it gets older. Enjoy with your meal or snacks anytime.

I promise that this will be a regular feature at home. The best part is that you can make it in any season, besides the rainy season. If you are a garlic fan or a chili addict, then this is the pickle for you.