Instant Green chilli pickle

This instant green chilli pickle is very quick and easy one to make. You can choose a very spicy chilli or a very mild one of your choice. The original recipe uses the Bhavangari chillies which are long thick green chillies, but I used the bhaji chillies the big and light green ones. You can also choose the small green chillies which we use in our everyday cooking.

Here’s how to make Instant Green Chilli Pickle with step by step photos…

Ingredients

Big Green chillies	1 cup [cut to big sizes]
Cumin seeds	½ tsp
Fenugreek seeds/Vendhayam	1/8 tsp
Turmeric powder	¼ tsp
Asafoetida/Perungayam	One pinch
Lemon juice	2 tsp
Sugar	1 tsp
Oil	2 tbsp
Salt	As needed

Recipe source: Tarla Dalal

Preparation time: 5-7 minutes    

Cooking time: 4 minutes

Makes: ¾ cup

Method

Heat oil in a kadai, add the cumin seeds and fenugreek seeds.

When they start to splutter add the asafoetida, turmeric powder, chillies and saute for about 2-3 minutes and switch off the stove.

Now add the sugar, lemon juice, salt and mix well.

Delicious spicy and yummy Instant chilli pickle is ready to be enjoyed.

Serve it immediately or store it for up to 2 to 3 days in refrigerator.

Suggestions:

• The original recipe calls for bhavnagari chillies[big green chillies], but I used the big chillies which we use for bhajjis to make this pickle. You can also use the small green chillies or any green chillies available in your house.
• When using green chillies which are less spicy like the one that I have used, add just one pinch of sugar.

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