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Green Chilli Pickle

The first time we had tasted Whole Chilli Pickle was some years back, at J's colleague's house and it was love at first bite :-P. The best part was that contrary to our belief, it wasn't hot at all. Once home, it took me �sometime to zero in on one recipe on the net. This pickle is made very often a


  • 1 kg Green chilli (the bigger variety)
  • 3/4 cup Salt - less
  • 3/4 cup Fennel seeds (check Ingredients Gallery) (coarse powder)
  • 3/4 cup Mustard seeds powdered coarsely
  • 2 tablespoons seeds Nigella (whole)
  • 1 tablespoon fenugreek Roasted powder
  • 1 teaspoon cumin seeds Coarsely ground
  • 3/4 teaspoon seeds Coarsely ground carom
  • 1/4 cup Turmeric powder (or more)
  • 1/2 teaspoon Chilli powder
  • 1/2 tablespoon Asafoetida
  • 1/2 cup Vinegar


  • Wash and pat dry the chillies .
  • Slit the chillies lengthwise on one side .
  • Make sure that only one side is slit.
  • Take all the ingredients except oil in a bowl.
  • Mix well
  • Fill each chilli with the mixture and pack into a clean and dry storage jar.
  • If there is any spice mixture left out , you can add it to the jar.
  • Leave the jar for 3 days.
  • It would be good if you keep the jar in sunlight for a day or two.
  • After the 3rd day, add the oil and give it a shake.
  • Leave for 3 or more days.
  • As the chillies as big in size, it may take a few days to soften.
  • But if you like it crunchy, you can start using it after the 3rd day of adding oil.
  • Enjoy!!!