Makes: Approx. 1 large jar (20–25 servings)

Ingredients:

  • Green chillies (large) – 1 kg (washed, dried, and slit lengthwise)
  • Salt – 60 g (about 4 tbsp)
  • Roasted cumin powder – 60 g (about 8 tbsp)
  • Ginger paste – 60 g (about 8 tbsp)
  • Garlic paste – 60 g (about 8 tbsp)
  • Sugar – 1 cup (about 200 g)
  • Vinegar – 3 cups (about 720 ml)
  • Turmeric powder – 2 tbsp
  • Mustard oil – 2 cups (about 480 ml)

Method:

  1. Wash the green chillies thoroughly and wipe them completely dry. Slit them lengthwise.
  2. In a bowl, mix turmeric powder with vinegar and keep aside for 15–20 minutes.
  3. Heat mustard oil until it reaches smoking point, then allow it to cool slightly.
  4. Add garlic paste and sauté lightly for 1 minute.
  5. Add ginger paste and mix well.
  6. Add the vinegar-turmeric mixture and cook on low flame for 2–3 minutes.
  7. Add salt, roasted cumin powder, and sugar. Mix well until the sugar dissolves.
  8. Add the slit green chillies and mix gently so they are coated evenly with the masala.
  9. Cook for 2–3 minutes on low flame. Do not overcook the chillies.
  10. Switch off the flame and allow the pickle to cool completely.
  11. Transfer to a clean, dry glass jar and seal tightly.
  12. Keep aside for 2–3 days before using so the flavors develop properly.

Serving Suggestions

  • Serve with parathas, roti, dal-rice, or snacks.
  • Best enjoyed in small quantities as a spicy accompaniment.
  • The flavor improves after resting for 2–3 days.

Tips

  • Dry the chillies completely before use to prevent spoilage.
  • Always use a clean, dry spoon while serving.
  • Keep the jar moisture-free for longer shelf life.
  • Store in a cool, dry place or refrigerate for extended freshness.
  • Adjust vinegar and sugar according to your preferred balance of tangy and sweet flavors.

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