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simplyvegetarian777

Green Chilli Pickle : Spicy but obvious, Sour and Sweet to balance it all!

Published on January 26, 2015 by

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Winter is a pickling season here. Chillies, carrots, turnips, cauliflower and much more gets pickled and stored for the whole year.

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I tried my hand on different chilli pickle this time. Normally I make a quick one but this time I wanted more flavors from one pickle. Hence added some sour and some sweet to it, of course as guided by mum! Pickles come in so handy in Indian cuisine when you want to skip the side dishes to go with your bread and rice. Just scoop out some, add on the side and it completes the meal by itself.

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Here is what I did!

Yields : approximately 1 cup.

Kitchen Equipments Required : chopping board, kitchen towel, kitchen scissors or knife, a clean bowl, a small pan, a clean and dry glass jar with lid, a small bowl.

Ingredients :

Green chilli : 125 gms
Mustard oil : 1/3 cup
Salt : 1&1/2 tsp
Turmeric : 1 tsp
Coriander powder : 1 tsp
Fennel powder : 1 tsp
Amchur / dry mango powder : 1 tsp
Jaggery / Gur : 2 tbsp, grated fine
Distilled white vinegar : 1 tbsp

Method :

  1. Wash the green chillies. Dry them for few hours on kitchen towel till no water remains.

  2. Remove the stem and chop or cut them into 1 inch pieces. Spread on kitchen paper and let dry again for 1-2 hrs to avoid any moisture completely.

  3. Now dissolve the grated Gur/jaggery in vinegar in a bowl and set aside till it is completely dissolved.

  4. On the other hand, heat the mustard oil to smoking point in a pan. Lower the heat. Add all the spices and switch off the gas stove. Bring it to the room temperature. Make sure it is not hot at all before you add chillies to it.

  5. Add the chopped green chillies to the mustard oil and spice mix. Toss it well.

  6. Take the clean and dry glass jar. Add the chilli mix to it. Pour the dissolved Gur/Jaggery mixture on top of it. Close the lid (dry) and shake it well.

  7. Put it near the window where you get good sunlight and let sit for 1 day before you consume it.

Such a yumm pickle or achaar it is! I served it with Multi-Grain Methi Theplas!

Enjoy!
Sonal

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Filed Under: Indian Food, Pickles

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Reader Interactions

Comments

  1. Julie is Hostess At Heart

    March 4, 2016 at 11:39 am

    We love green chilis and can think of a million things to up the flavor using these chilis!

    Reply
    • simplyvegetarian777

      March 6, 2016 at 6:12 pm

      Reply
  2. [email protected] For The Soul

    March 4, 2016 at 2:49 am

    Sonal…I would love to try this. Never made pickle before ๐Ÿ™‚ Any particular chilis I should use?

    Reply
    • simplyvegetarian777

      March 6, 2016 at 6:14 pm

      Zeba
      I used Thai chillies but they were too hot, I would totally suggest our desi small Hari mirch available at Indian stores here ๐Ÿ™‚

      Reply
      • [email protected] For The Soul

        March 7, 2016 at 5:33 am

        Thanks. I did this last eve before I got ur message. Used Serrano so it may be too hot but I am excited for the results

        Reply
        • simplyvegetarian777

          March 7, 2016 at 9:43 am

          I am so sorry for the late response Zeba

          Reply
          • [email protected] For The Soul

            March 7, 2016 at 12:51 pm

            Hey no worries at all. I will let you know once I taste them

  3. Aruna

    March 3, 2016 at 7:43 pm

    Another green chilli pickle to try!

    Reply
    • simplyvegetarian777

      March 6, 2016 at 6:14 pm

      Absolutely! Your favorite ๐Ÿ™‚

      Reply
  4. Elaine @ foodbod

    January 28, 2015 at 1:55 am

    Wow! That looks GOOD!

    Reply
  5. Amanda

    January 27, 2015 at 1:56 pm

    This looks incredible and perfect for the season. Nice! I’m into pickling these days and this looks like a great recipe! Thank you!

    Reply
  6. Julie is HostessAtHeart

    January 27, 2015 at 10:08 am

    There is a huge trend right now using pickled onions and peppers as garnish. Thank you for a great technique post!

    Reply
    • simplyvegetarian777

      January 27, 2015 at 5:59 pm

      ๐Ÿ™‚

      Reply
  7. chefceaser

    January 27, 2015 at 6:24 am

    Reblogged this on Chef Ceaser.

    Reply
  8. Traditionally Modern Food

    January 27, 2015 at 12:30 am

    Sweet and sour version sounds intersting:-) I m bookmarking this

    Reply
    • simplyvegetarian777

      January 27, 2015 at 8:58 am

      Vidya <3

      Reply
  9. lapetitecasserole

    January 26, 2015 at 10:08 pm

    Give me some bread and some good wine… with your chilli pickle sounds as a perfect combo!

    Reply
  10. apsara

    January 26, 2015 at 8:25 pm

    Looks sooo good! Does it have to be stored in the fridge?

    Reply
  11. Malar

    January 26, 2015 at 6:39 pm

    I can have it all ๐Ÿ˜€ specially with rice ๐Ÿ˜‰

    Reply
  12. Nancy

    January 26, 2015 at 5:45 pm

    Looks so good…and they’re ready to eat in a day?!? Perfect for my lack of patience. ๐Ÿ˜‰

    Reply
  13. eclecticoddsnsods

    January 26, 2015 at 3:19 pm

    Oooh do you have any more pickles? This looks great but sounds hot im scared lol

    Reply
    • simplyvegetarian777

      January 26, 2015 at 5:25 pm

      Justine, too hot to handle ๐Ÿ˜‰

      Reply
      • eclecticoddsnsods

        January 27, 2015 at 6:28 am

        haha yes i was right then, i was sweating just looking at it lol

        Reply
  14. Cheryl-Lynn

    January 26, 2015 at 2:47 pm

    Yummeeeee! love your new blog look too, very sexy!! Now gotta share this recipe with my friends on fb.

    Reply
    • simplyvegetarian777

      January 26, 2015 at 5:13 pm

      Thanks Cheryl! How are you girl? A very happy 2015 for you :).

      Reply
      • Cheryl-Lynn

        January 26, 2015 at 8:01 pm

        I am well thank you. Several of my friends have gone vegan this year so I thought they would like your blog. Funny after 25 yrs of being almost vegan I add meat in my diet at least twice a month…just made managing my iron easier for me. I love your recopies but mostly how you show and tell makes it easy for me:)

        Reply

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