This green chilli pickle recipe is inspired by the Gujarati pickle that is available with packets of thepla (flatbread with fenugreek) back in Mumbai. While mango pickle is still at the top as a favourite, this is a very close second for me in the pickle family.

There are quite a few readymade green chilli pickles available, but I find them too oily. So I started making this at home. I make a small batch every 2-3 weeks, as it disappears quite fast.

  • 1 1/2 cups of chopped green chillies (chillies should be washed, then allowed to dry and then chopped, but not too finely)
  • 2 limes
  • 1 tbsp mustard oil
  • 1 tbsp ground yellow mustard seeds
  • 2 tsp salt + extra
  • 1/3 tsp turmeric
  • pinch of hing (asafoetida)

Place the chopped green chillies in a bowl. Add the salt and ground mustard seeds. Now squeeze the juice from the 2 limes into the chillies.

In a small pan, heat the mustard oil till slightly warm, Add the turmeric and hing, and give it a quick stir. Pour this over the chillies, and mix everything well. Carefully taste the liquid at the bottom of the bowl and add more salt if needed.

Transfer this into a bowl with a lid. Keep it in the refrigerator for 1-2 days to allow it to pickle, and the chillies will gradually soften. Unlike other green chilli pickle recipes, I rely more on the lime & salt for picking, instead of using too much oil.

This pickle goes with a lot of things, but mind you, it is very potent! You forget in your excitement that you are still just eating green chillies! You can look at the Achari paneer recipe on the blog, to see how you can use this pickle to make a spicy and tangy gravy base.