How to make Quick Chilli Pickle -

It’s tangy, it’s mildly spicy, it’s simply wonderful

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Light green chillies, Oil (ऑइल)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

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For more recipes related to Quick Chilli Pickle checkout Green Chilli Pickle, Goan Chilli Pickle - SK Khazana. You can also find more Pickles, Jams and Chutneys recipes like Khajur Di Chutney Balsamic Fig Jam Gajar Gobhi aur Shalgam ka Achar Onion Tamarind Chutney

Quick Chilli Pickle

Quick Chilli Pickle Recipe Card

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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 : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Quick Chilli Pickle Recipe

  • Light green chillies 28-30

  • Oil 4 tablespoons

  • Asafoetida 1/2 teaspoon

  • Ginger-garlic paste 2 tablespoons

  • Salt to taste

  • Turmeric powder crushed 1/2 teaspoon

  • Mustard seeds crushed 1 tablespoon

  • Lemon juice 4 tabalespoons

Method

Step 1

Remove the stems and roughly chop the green chillies.

Step 2

Heat oil in a non-stick pan, add asafoetida and ginger-garlic paste and mix. Add green chillies and mix well. Add salt and turmeric powder, mix well and cook till the green chillies soften slightly.

Step 3

Add crushed mustard seeds and mix well. Switch off the heat and add lemon juice and mix well.

Step 4

Transfer into a sterilized glass container. Let it rest for a day before serving.

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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 www.sanjeevkapoor.com 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.