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Monday, August 10, 2015

Green chilli pickle can be made at home with easily available ingredients. With coriander seeds, mustard, methi and saunf it smells great. I always wondered how will be the green chilli pickle, at times served along with bhatura could be made. Once a reader (Aruna Verma) tried my bhatura and sent me the picture of it along with this green chilli pickle, for my tried and tasted album in my facebook page. I asked her how she made, she was sweet enough to send me the recipe. I have made it twice now and make it whenever I feel like. Its very easy and simple. If you try to make stuffed green chilli pickle, you can use a bigger variety of chilli. but you can also make with the regular small green chillies you have at home. Just slit and make it with the same recipe.

Green chilli pickle recipe

Recipe Cuisine: Indian  |  Recipe Category: Condiments
Prep Time25 mins + 2 days standing time    |  Cook time: 5 mins     Makes: 10


Green chillies (Big variety) – 10

Coriander seeds – 2 tbsp

Fennel seeds – 1 tbsp

Amchoor powder – 1 tsp

Fenugreek seeds – 1 tsp

Mustard seeds – 1 tsp

Turmeric – 1/4 tsp

Asafoetida – 1 pinch

Oil (Sesame/ mustard) – 2 tbsp

Vinegar – 1 & 1/2 tsp

Salt as needed


  1. Wash and completely pat dry or dry in shade without any water/ moist in the green chilli. I recommend to remove the stem, but its up to you. Slit open all the chillies.
  2. 1-slit
  3. In a pan, dry roast coriander, fennel, mustard, methi just for a minute in medium flame.
  4. 2-roast
  5. Cool down and powder it coarsely.
  6. 3-powder
  7. Transfer to a mixing bowl and add rest of the ingredients. Mix well.
  8. 4-mix
  9. Stuff this masala in the chilli. Repeat to finish all. Keep in direct sunlight for 2 days before using.
  10. 5-stuff


    • You can use small green chillies too, increase the quantity accordingly. You just need to slit the chilli and mix the masala powders. No need to stuff the chillies.
    • If you don’t have vinegar, lemon juice will work.
    • Do not compromise in salt and oil as they act as preservatives.
    • If you want, you can add 1 tsp of red chilli powder in this recipe.

Serve with bhatura or any parathas, Yummy!

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  1. Hi Raks,

    The recipe looks lovely.I have eaten green chillis stuffed with ajwain and salt and that has a unique taste as well.Thank you for all the lovely recipes.I love your blog.:)

  2. Something very new to me😀

  3. Lip smacking dish , I think you forgot to write fenugreek seeds in the second step( saunf and fennel seeds are same right ) .

    1. Yup, thank you, updated now :)

  4. Hi Raks... Hw r u?? I am a regular visitor of your blog.. U r seriously doing an awesome job.. Jus 1 question here... do we have to keep it for a few days in order 2 use or can we use it immediately.. becoz urs looks perfect with those wrinkles on the skin..

  5. Always wondered about how these were made. Thanks for the post. Did you mean, sundry on a plate or sundry in a bottle? Just 2 tbsp oil and no more?

  6. This comment has been removed by the author.

  7. Yes just two days full of hot sun dry on a plate or bottle. Just keep shaking/shuffling it to ensure even exposure to light. You can get the same wrinkles as seen in the pictures and

    1. ...can start using immediately. Just 2 tbsp oil is enough.

  8. Hi, Is amchoor powder must?? Or is it optional?? :)

  9. I made it, cut the green chillies n tried. Came out yumm😋


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