When the frequent “Bhaiya, Dhaniya Mirchi dal dena” results in more chillies than you can consume. What do you do? You make a quick chilli pickle out of it!
Do you think pickle making is a tedious job, done best by the older generation? Do you think pickle means hell lot of oil? If making a pickle gives you jitters, this pickle is a good start. It uses up all those green chilli turning red or about to wither. Or just get some fresh ones to make this 5 minute ready in a jiffy pickle.
Did I say 5 minutes? Yup, it is indeed the quickest pickle ever! The time taken to chop these chillies and 2 minutes of saute time. Ta-daa, your pickle is ready. Remove the seeds while chopping to lower the spice level or add some red chilli powder to spice it up even more!
It stays good for a week when refrigerated. So. what are you waiting for? Make this quick chilli pickle and let us know how it turned out for you! We love to hear your comments, suggestions and are happy to clear any doubts you might have regarding the recipes on the website.
Shop the Ingredients:
- Measuring Cups and Spoons (I use and recommend this Combo)
- Cumin seeds
- Asafoetida (Hing)
- Table Salt
- Turmeric (Haldi)
- Coriander Powder
- Pickle Mix (Achar Masala)
Green Chilli Pickle (Chaunk wali mirch)
- 1 Tbsp Oil
- ½ Tsp Cumin seeds
- A Pinch Asafoetida
- ½ Cup Green Chilli Chopped in thick pieces
- Salt to taste (swadanusar)
- ½ Tsp Turmeric (Haldi)
- ½ Tbsp Coriander Powder
- 1 Tbsp Pickle Mix (Achar Masala)
- Heat Oil. Add cumin seeds along with asafoetida and wait till it crackles1 Tbsp Oil, ½ Tsp Cumin seeds, A Pinch Asafoetida
- Add all the ingredients. Cover and cook for 2 minutes½ Cup Green Chilli
- Serve with any meal
An approximate of the nutrition facts of the recipe is given under. In the current post, servings is randomly taken to calculate the nutrition fact. These facts have been calculated using a third party calculator to give an idea and are not absolute.