Instant green chilli pickle recipe
Very easy pickle that can be made at home with just the staple ingredients at home. The flavour of the spices stands out because of the mustard oil used in the North Indian pickles unlike the south Indian pickles which use gingely oil as the base.
This marinates and is ready to use immediately unlike our other pickles which takes a week or more to marinate.
The base of the pickle is the achar masala. The achar masala can be used for many pickles, gravies and curries too.
Having tasted the spicy Guntur chilly, the green chillies used for this pickle are very very mild in spice level. The chillies are long and green. Living in South India these chillies are found in the local markets mostly during summers.
This is one of the key ingredients which give the special flavour to the pickle. This pungent mustard oil is the heart of the pickle.
I have spoken a lot about the salt and why we need to use the pickling salt for pickle and not the iodised salt. I have provided a link to the pickling salt and the article about it too below.
The all-in-one masala made in 5 minutes in your kitchen is made with a combination of these spices.
Aamchur is the north Indian equivalent of Tamarind. It is tangy sweet and sour to taste.
Red chilly powder
I have used the Kasmiri Chilli which gives me the colour I need and not so spicy. You can use a mixture of the spicy chilli powder and Kashmir chilli powder to add the colour and flavour.
Black mustard seeds and Yellow mustard seeds
Black mustard or Yellow mustard is the hero of the dish. This marinated in mustard oil makes its signature as a north Indian pickle.
They look like cumin seeds, which are greener and sweeter in aroma. Also called Souf.
Fenugreek is bitter to taste and nutty flavour, but when mixed with spices, it gives the depth to the dishes which is unmatched.
Carom is a fruit and not a seed of the plant “Ajwain”. Interesting isn’t it. They are greenish brown in colour and have a pungent smell. They look like far cousins of cumin.
Variations to the green chilly pickle
A simpler version of the green chilli pickle is to not use the Aachar ka masala at all. Instead only the mustard powder can be used to make the base of the gravy. Replace the portion of the masala powder in the recipe with the powdered mustard powder in the recipe.
Tips to make a perfect Green chilly pickle
- Measure. Measure .Measure. Get the proportions right and you are half way through to make the perfect pickle.
- Get a pickling salt. Read the why use a non-iodine, non free flowing salt above.
- Roast the spices till the aroma comes, getting the spices to the right form to grind easily.
- Do not make to a smooth powder. The masala should be a very coarse grind.