Instant Chilli Pickle is an easy to make variant of green chilli pickle. It is one of my favourite recipe of making instant green chilli pickle. I can have it with any kind of meal or as a side dish for my Pooris and Paranthas (Indian Flat Bread).
Pickles are favourite of almost every Indian, and so there are numerous varieties and methods of making pickles. This Instant Green Chilli Pickle is my version of making instant pickle. Believe me, it’s very quick and easy to make, a perfect blast of flavours, it is hot, spicy, tangy and delicious.
Crushed or chopped chillies are sautéed with whole fenugreek, cumin, fennel, mustard and carom seeds, and salt. Later lemon juice is added to enhance the flavour and give it a tangy flavour. If you wish you can even add some sugar in it to balance the flavours, however, adding sugar is strictly optional and I have not added it. Also, to make this pickle, I have used moderately hot serrano chillies, but you can also use less hot or very hot variety of chillies, depending on your taste.
So let’s start making Instant Chilli Pickle and here is the step by step recipe with pictures.
Ingredients for Instant Chilli Pickle:
Green Chillies- 200 gms
Mustard Oil- 2-3 tablespoon
Cumin Seeds (Jeera)- 1 tablespoon
Fennel Seeds (Saunf)- 2 tablespoon
Carom Seeds (Ajwain)- 1 tablespoon
Fenugreek Seeds (Methi)- 1/2 tablespoon
Black Mustard Seeds- 1 tablespoon
Asafoetida (Heeng)- 1 teaspoon
Salt- As per your taste
Lemon Juice- Juice of 1 lemon
Method for making Instant Chilli Pickle:
1. Let’s start with cleaning and washing the green chillies. Wash the Green Chilies (Serrano Chilies) thoroughly in water, strain them in a Colander and then spread them on an old newspaper, till all the moisture dries up.
2. Take out all the spices required in a plate, as it makes cooking convenient and saves time also. I forgot to add mustard seeds here in the plate, so added them later, while sauteeing the spices.
3. When green chillies are dry, coarsely chop them in an electric chopper for 2-3 seconds. You can also crush them manually using a mortar and pestle, but it will require more time, effort and patience.
4. If you prefer your green chillies to be a little more fine in texture, then chop them for few more seconds but keep them coarse and don’t make it to a paste.
5. Heat oil in a pan and when the oil is smoking hot, add fenugreek seeds (methi) in it. Always add methi first, as it takes a little more time for its bitterness to vanish.
6. Saute it over medium flame till fenugreek seeds change colour slightly. Be careful and don’t burn them while sauteeing.
7. Add fennel seeds and mustard seeds, and mix well. Saute them over medium flame for 30 seconds or till mustard seeds start crackling.
8. Add asafoetida, carom seeds and cumin seeds and saute them over a low-medium flame for 30-40 seconds.
9. When all the spices are sauteed properly they will somewhat look like this.
10. Add chopped green chillies and mix well. Close the lid of the pan else the chilli fumes will make you cough for hours.
11. Add salt as per your taste and mix well. Close the lid of the pan and cook chillies for 1-2 minutes over medium flame.
12. Lastly, add lemon juice and immediately turn off the flame, else it will make your chillies bitter in taste. Again close the lid of the pan and allow it to cool down and to absorb flavours for 10-15 minutes.
16. Instant green chilli pickle is ready to be enjoyed. They can be served with poori, paratha, roti or even with plain dal and rice. It will give a zing to your taste buds and will enhance the flavour of any meal.
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