📝 About This Recipe
Transport your taste buds to the vibrant streets of Punjab with this punchy, oil-based Green Chili Pickle. This heritage recipe balances the fiery heat of fresh chilies with the earthy bitterness of mustard seeds and the tang of dried mango powder. It is a fermented labor of love that transforms simple ingredients into a bold condiment that elevates any meal from ordinary to extraordinary.
🥗 Ingredients
The Chilies
- 250 grams Fresh Green Chilies (medium-spicy variety like Jwala, washed and completely dried)
The Spice Blend (Masala)
- 4 tablespoons Mustard Seeds (Rai) (yellow or black variety)
- 3 tablespoons Fennel Seeds (Saunf) (thick variety preferred)
- 1 tablespoon Fenugreek Seeds (Methi Dana) (do not exceed as it can become bitter)
- 1 tablespoon Cumin Seeds (Jeera) (whole)
- 1 tablespoon Turmeric Powder (for color and preservation)
- 2 tablespoons Dry Mango Powder (Amchur) (provides the essential tang)
- 1 teaspoon Kashmiri Red Chili Powder (mainly for a vibrant red-orange oil color)
- 1/2 teaspoon Asafoetida (Hing) (strong yellow variety)
- 3 tablespoons Salt (acts as a preservative; adjust to taste)
The Oil & Acid
- 1 cup Mustard Oil (authentic pungent flavor)
- 2 tablespoons White Vinegar or Lemon Juice (adds shelf life and acidity)
👨🍳 Instructions
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1
Wash the green chilies thoroughly under cold water. Spread them on a clean kitchen towel and let them air dry completely for at least 2 hours. Any moisture will cause the pickle to spoil.
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2
Once dry, remove the stems (stalks) from the chilies. Slit each chili lengthwise down the middle, keeping the base intact so they hold the spice mix, or chop them into 1-inch rounds if you prefer bite-sized pieces.
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3
In a small pan over low heat, dry roast the fennel seeds, mustard seeds, fenugreek seeds, and cumin seeds for 2-3 minutes until they release a nutty aroma. Do not brown them.
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4
Allow the roasted spices to cool completely, then pulse them in a spice grinder to a coarse powder. Avoid making it a fine dust; the texture is key.
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5
In a mixing bowl, combine the coarse spice powder with turmeric, amchur, Kashmiri red chili powder, salt, and hing. Mix well.
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6
In a small saucepan, heat the mustard oil until it reaches its smoking point (you will see wisps of white smoke). Turn off the heat and let it cool down to room temperature.
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7
Add 2-3 tablespoons of the cooled mustard oil to your dry spice mix to create a thick, wet paste.
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8
If you slit the chilies, carefully stuff the spice paste into each chili. If you chopped them, simply toss the chilies with the spice mix and the oil in a large bowl until evenly coated.
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9
Add the vinegar or lemon juice to the mixture and give it one final toss. The acid helps soften the chili skins.
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10
Transfer the prepared chilies into a sterilized, bone-dry glass jar. Press them down firmly with a clean spoon.
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11
Pour the remaining cooled mustard oil over the chilies. The oil should ideally form a thin layer on top to act as a barrier against air.
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12
Cover the mouth of the jar with a thin muslin cloth and secure with a string. Place the jar in a sunny spot for 3-4 days, shaking it gently once a day to redistribute the flavors.
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13
After 4 days, replace the cloth with a tight lid. The pickle is ready to eat, but the flavor peaks after one week of maturing.
💡 Chef's Tips
Ensure the chilies and all utensils are 100% moisture-free to prevent mold growth. If you find the pickle too spicy, scrape out the seeds from the chilies before stuffing. Always use a clean, dry spoon to scoop out the pickle from the jar. Mustard oil is essential for the authentic 'achaari' flavor; if you must substitute, use a neutral oil but the flavor will differ significantly. If the pickle looks dry after a week, heat and cool a little more mustard oil and pour it in.
🍽️ Serving Suggestions
Serve a spoonful alongside Aloo Paratha and cold yogurt for a classic Punjabi breakfast. Pairs beautifully as a condiment with simple Dal-Chawal (lentils and rice) to add a spicy kick. Use the leftover infused oil from the jar to drizzle over steamed vegetables or mash into boiled potatoes. Serve with any Indian flatbread like Naan or Rotis to enhance the meal's complexity. It acts as a perfect palate cleanser when served with rich, creamy curries.