Green Chili Pickle without Oil

Ingredients

• Fresh green chilies 200 gms
• Rai (mustard seeds) 1 tsp
• Saunf (fennel seeds) 1 tsp
• Salt to taste (I used a little less than 1 tsp)
• Turmeric powder 1/2 tsp
• Lemon juice 5-6 tbsp
• Red chili 1 tsp (or more to taste)

Achar powder

• Rai (mustard seeds) 1 tsp
• Saunf (fennel seeds) 3/4 tsp
• Methi dana (fenugreek seeds) 1/4 tsp
• Kalonji (black caraway seeds) 1/4 tsp

Preparation

1. Wash and dry the green chilies using kitchen towel. Remove the stems and cut into 1 cm pieces.
2. Achar powder: Coarsely grind all the ingredients (rai, saunf, methi dana and kalonji) and add to the green chilies.
3. Lastly add rai, saunf, salt, turmeric powder, lemon juice and red chili.
4. Mix well.
5. Cover with a basket and keep aside for 5-6 hours so that the green chilies release a little bit of liquid.
6. Mix well and store in an airtight container in the refrigerator. Use within a month.

Print Recipe

Green Chili Pickle without Oil

Author: Naush

Ingredients

• Fresh green chilies 200 gms
• Rai mustard seeds 1 tsp
• Saunf fennel seeds 1 tsp
• Salt to taste I used a little less than 1 tsp
• Turmeric powder 1/2 tsp
• Lemon juice 5-6 tbsp
• Red chili 1 tsp or more to taste
• Achar powder
• Rai mustard seeds 1 tsp
• Saunf fennel seeds 3/4 tsp
• Methi dana fenugreek seeds 1/4 tsp
• Kalonji black caraway seeds 1/4 tsp

Instructions

• Wash and dry the green chilies using kitchen towel. Remove the stems and cut into 1 cm pieces.
• Achar powder: Coarsely grind all the ingredients (rai, saunf, methi dana and kalonji) and add to the green chilies.
• Lastly add rai, saunf, salt, turmeric powder, lemon juice and red chili.
• Mix well.
• Cover with a basket and keep aside for 5-6 hours so that the green chilies release a little bit of liquid.
• Mix well and store in an airtight container in the refrigerator. Use within a month.