How to make Goan Chilli Pickle - SK Khazana -

A lip-smacking green chilli pickle – sweet, sour and spicy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Light green chillies, Salt (नमक)

Cuisine : Goan

Course : Pickles, Jams and Chutneys

For more recipes related to Goan Chilli Pickle - SK Khazana checkout Quick Chilli Pickle, Green Chilli Pickle, Mirchi ke Tipore . You can also find more Pickles, Jams and Chutneys recipes like Mint Chutney Whole Green Chilli Pickle Amer Chatni Pineapple Raisin Chutney

Goan Chilli Pickle - SK Khazana

Goan Chilli Pickle - SK Khazana Recipe Card


Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 4-5 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Goan Chilli Pickle - SK Khazana Recipe

  • Light green chillies washed well and cut into 1 inch pieces 500 grams

  • Salt to taste

  • Whole dried red chillies seeded 6-7

  • Tamarind lemon sized ball 1

  • Vinegar 3/4 cup

  • Garlic cloves 200 grams

  • Ginger peeled 200 grams

  • Sesame (til) oil 3/4 cup

  • Sugar 1/2 cup


Step 1

Soak dried red chillies and tamarind in vinegar for 3-4 hours.

Step 2

Take green chillies in a bowl, add salt, mix well and keep aside.

Step 3

Transfer red chilli mixture into a blender jar along with the vinegar and blend to a slightly coarse paste. Transfer into a bowl.

Step 4

Grind green chillies coarsely and transfer into another bowl.

Step 5

Put garlic cloves in the blender jar, add some salt and blend to a coarse paste. Transfer into a third bowl.

Step 6

Chop the ginger into smaller pieces and put into the blender jar ad blend to a coarse paste. Add salt and set aside.

Step 7

Heat sesame oil in a deep non-stick pan, add the green chilli paste and sauté for 1-2 minutes. Add garlic and ginger paste and sauté on medium heat for 10 minutes.

Step 8

Add some salt and sugar and mix well. Sauté for 2-3 minutes or till the sugar dissolves.

Step 9

Add the red chilli-tamarind-vinegar paste and mix well. Sauté on medium heat for 10-15 minutes or till oil separates. Set aside to cool down. Transfer into a sterilized airtight jar and serve when required.

website of the year 2013
website of the year 2014
website of the year 2016
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.