Green Chillies big size – 1 kg

Salt – 60 gm

Roasted and grinded jeera – 60 gm

Grinded Ginger – 60 gm

Sugar – 1 cup

Vinegar – 3 cup

Turmrid – 250 gm

Mustard oil – 2 cup

Garlic flaks – 20-25 grinded



  • Washed and soak chillies give cut in the center, keep aside
  • Soak turmrid in vinegar, keep overnight, strain it next day
  • Heat the oil until smoking take half tea sp salt, mix with 2-3 drops of water and leave it in oil
  • Let it little cool, add garlic paste and fry it how add ginger
  • Add vinegar cook for 2-3 min in the last mix all masala, green chilly cook 2-3 min
  • Remove from fire, let it cool, fill in a jar
  • After two days this pickle will be ready to eat

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