> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Chilli Pickle Recipe
| | |
| -------------- | ------ |
| **Prep time** | 10 min |
| **Cook time** | 5 min |
| **Total time** | 15 min |
| **Serves** | 1 jar |
## Ingredients
* 10 green chilli *(medium spiced)*
* 1 tsp jeera / cumin seeds
* 2 tsp mustard seeds / rai
* 1 tsp coriander seeds
* ¼ tsp methi / fenugreek seeds
* 1 tsp saunf / saunf
* ½ tsp ajwain / carom seeds
* 1 tsp turmeric / haldi
* salt to taste
* 1 lemon
* ¼ cup oil / mustard oil
* pinch of hing / asafoetida
* 2 tbsp vinegar
## Instructions
1. firstly, remove the head of chillis and cut into pieces.
2. further, in a kadai dry roast 1 tsp jeera, 2 tsp mustard seeds, 1 tsp coriander seeds, ¼ tsp methi, 1 tsp saunf and ½ tsp ajwain.
3. dry roast on low flame for a minute.
4. cool completely, and blend to slightly coarse powder.
5. transfer to the masala powder onto the chillis.
6. also add in 1 tsp turmeric, salt to taste and 1 lemon.
7. mix well making sure everything is combined well.
8. now heat ¼ cup oil. use mustard oil for more flavours.
9. once the oil is hot, add in pinch of hing.
10. allow the oil to cool completely and pour over chillis.
11. mix well to combine all the ingredients well.
12. also add in 2 tbsp vinegar. vinegar acts as preservative and stores for longer time.
13. mix well and can be consumed after 2 hours or keep under sun for 2 days for more flavours.
14. finally, serve instant green chilli pickle with rice or roti.
## Step-by-step
firstly, remove the head of chillis and cut into pieces.
further, in a kadai dry roast 1 tsp jeera, 2 tsp mustard seeds, 1 tsp coriander seeds, ¼ tsp methi, 1 tsp saunf and ½ tsp ajwain.
dry roast on low flame for a minute.
cool completely, and blend to slightly coarse powder.
transfer to the masala powder onto the chillis.
also add in 1 tsp turmeric, salt to taste and 1 lemon.
mix well making sure everything is combined well.
now heat ¼ cup oil. use mustard oil for more flavours.
once the oil is hot, add in pinch of hing.
allow the oil to cool completely and pour over chillis.
mix well to combine all the ingredients well.
also add in 2 tbsp vinegar. vinegar acts as preservative and stores for longer time.
mix well and can be consumed after 2 hours or keep under sun for 2 days for more flavours.
finally, serve **instant green chilli pickle** with rice or [**roti**](http://hebbarskitchen.com/recipes/indian-roti-recipes/).
## Video
## Notes
* firstly, use medium spices chilli, or deseed the chillis to reduce the spiciness.
* also make sure to roast the spices on low flame, else they might burn.
* furthermore, pickle stays good for 3 months or more when refrigerated.
* additionally, increase the amount of lemon, vinegar and oil to increase the shelf life.
* finally, **instant green chilli pickle** taste great when served after 2 days.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/chilli-pickle-recipe-hari-mirch-ka-achar/](https://hebbarskitchen.com/chilli-pickle-recipe-hari-mirch-ka-achar/)
