Few things to keep in mind before starting:

  • Use deep green coloured and thin chillies to prepare this pickle.
  • Wash the chillies properly and dry out with a clean dry cloth.
  • You may even consume the pickle instantly. But this pickle tastes the best after at least 2 days of preparing it.
  • Store the prepared pickle in a sterilised and dry glass jar.
  • After 5 days or so, in case the pickle is still left, keep it in refrigerator for a longer shelf life.

Ingredients:

  • Green chillies – 1 cup (chopped)
  • Salt – 1.5 tsp
  • Mustard seeds (small) / Rai – 2 tsp

Method:

  • Grind together salt and mustard seeds to a coarse powder.
  • Wash the chillies and dry them using a clean dry cloth.
  • Now chop the chillies and keep aside.
  • In a dry sterilised glass jar, add a few chopped chillies and over these sprinkle 1/2 tsp of the salt-mustard seeds powder. Keep on adding layers of chillies and salt-mustard seeds powder over it.
  • Finally mix these all and keep the jar at a dry place for at least 2 days for the pickle to get completely ready. Keep on mixing it everyday with a dry clean spoon.
  • After 2 days, the mustard seeds will give their full flavour and the pickle gets ready to be relished.
  • Store the pickle in refrigerator for a longer shelf life.
Green chilli Pickle

‘Cooking food for your loved ones with love!’