Sunday, January 28, 2018

Green Chilly Pickle / Green Chilly Achar

When I say Chilly pickle, my taste buds just go out of control. I can literally feel my mouth flooding with water. And then I start walking down the memory lane which includes a red chilly pickle and Alice aunty. Once, Alice aunty came home after she went for pickle shopping. She brought in some red chilly pickle and gave us some to taste. Wow, super hot but delicious it was. I still remember having it with hot chapathis. It was heavenly.

I had never ever had such a mouthwatering pickle before. They were so good. While I was making this pickle, all the while I kept thinking about the red chilly pickle I had years and years ago and if only I could recreate that recipe. If you have a recipe, please do send me. I would be so grateful to you.

Hmm....this recipe is not as great as that red chilly pickle but somewhere close to it. Will share the recipe of the red chilly pickle if I succeed making it someday. But for now, here is another hot green chilly pickle recipe for you. 


  1. 15 green chilly - I used Serrano Peppers
  2. 2 tbsp of Coriander seeds
  3. 1 tbsp of Fennel seeds
  4. 1/2 tsp of Fenugreek seeds
  5. 1 tsp of mustard seeds
  6. 2 tsp of Salt
  7. 1/2 tsp of turmeric powder
  8. 1/8 of a tsp of asafoetida powder
  9. 1 tbsp of vinegar
  10. 2 tbsp + 2 tbsp of mustard oil

  • Wash and pat dry the green chillies. Slit open each green chilly length wise. 
  • Run the coriander seeds, fennel seeds, mustard seeds and fenugreek seeds in a grinder untill they are coarsely ground. Remove it into a bowl. To it add turmeric powder and salt.
  • In a skillet heat up 2 tbsp of mustard oil. Once hot, remove it from the heat and add the ground masala mixture to it. Pour the vinegar into it and give it a mix thoroughly.
  • Now when the mixture cools down a little i.e. you could touch it with your hands without burning your fingers, start stuffing the green chillies with the masala mixture.
  • Place the stuffed chillies into a glass jar. Once done, pour the remaining 2 tbsp of mustard oil over them. Cover it tight.
  • Place then in the sunlight for about 2-3 days. 
  • Serve it with parathas.

  1. The skin of Serrano peppers being thick, it takes 2-3 days to get them soft, after having placed them in the sunlight. You could replicate this recipe using other green/red chillies too.
  2. If you don't want your pickle to be too spicy, then remove the seeds from the green chilly.
  3. Make sure that the vessels and the ceramic jars used are all moisture free. This would help the pickle to be less prone to fungus attacks.
  4. Always store your pickle in ceramic /glass jars. Never use a steel/plastic containers to store the same.


  1. Looks totally irresistible!!

  2. I am not a fan of pickles but this one looks so well made... :)

  3. Red chilly pickles.. how hot they must have been.. these pickle look just fab.. I too made some 3-4 months back.. but we like having it with curd rice rather than parathas 😁


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