How to make Green Chilli (Bhavnagri) Pickle Recipe - A spicy pickle.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Bhavnagri green chillies (भावनगरी हरी मिर्च), Mustard powder (मस्टर्ड पावडर)

Cuisine : Hyderabadi

Course : Pickle Jams Chutneys

Green Chilli (Bhavnagri) Pickle

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

You can also find more Pickle Jams Chutneys recipes like Pickled Prawns Indian Style, Veppalai Katti, Coconut Aur Til Ki Chutney, Avakkai . Or try out these recipes from Hyderabadi Cuisine like Hyderabadi Chicken Biryani, Murg-E-Azam, Beans With Meat, Keema fry.

Green Chilli (Bhavnagri) Pickle Recipe Card

Green Chilli (Bhavnagri) Pickle

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Green Chilli (Bhavnagri) Pickle

  • Bhavnagri green chillies slit 600 grams

  • Mustard powder 1/2 cup

  • Split mustard seeds (rai ki dal) crushed 1/2 cup

  • Turmeric powder 1 teaspoon

  • Red chilli powder 3 tablespoons

  • Sugar 1 1/2 tablespoons

  • Salt 1/2 cup

  • Vinegar 1 tablespoon

  • Oil 1/2 cup +


Step 1

Remove stems and slit the green chillies. Put them in a big bowl.

Step 2

Add mustard powder, crushed mustard, turmeric powder, red chilli powder, sugar, salt and vinegar. Mix well.

Step 3

Take a sterilized jar. Transfer the chillies into it along with the masala. Top it up with oil. Put the lid on and shake so that the oil gets mixed with the chillies.

Step 4

Let it mature for at least two weeks. Mix a few times while the pickle is maturing.

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MasterChef Sanjeev Kapoor

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