How to make Green Chilli Pickle -

This green chilli pickle is spicy yet full of flavour

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Light green chillies, Fennel seeds (saunf) (सौंफ)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

For more recipes related to Green Chilli Pickle checkout Quick Chilli Pickle, Goan Chilli Pickle - SK Khazana, Mirchi ke Tipore . You can also find more Pickles, Jams and Chutneys recipes like Mushroom Almond Pate Oven Roasted Tomato Chutney Mirchi Cha Thecha Pineapple Relish

Green Chilli Pickle

Green Chilli Pickle Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1-2days

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Green Chilli Pickle Recipe

  • Light green chillies 100 grams

  • Fennel seeds (saunf) 1 tablespoon

  • Mustard seeds 1 1/2 teaspoons

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Mustard oil 1 cup

  • Vinegar 2 1/2 teaspoons

  • Asafoetida 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt 2 teaspoons


Step 1

Remove stems and cut green chillies into small pieces.

Step 2

Dry roast fennel seeds, mustard seeds and fenugreek seeds till fragrant.

Step 3

Heat mustard oil in a non-stick pan till it smokes.

Step 4

Coarsely crush roasted spices in a mortar with a pestle.

Step 5

Take green chilli pieces in a bowl, add vinegar, asafoetida, turmeric powder, salt, crushed spices and hot oil in a bowl. Cover tightly with a muslin cloth and set aside for 2 days.

Step 6

Serve or store in airtight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.