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Green Chili Pickle Recipe

Green Chili Pickle Recipe

Green Chili Pickle Recipe

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cuisine Pakistani


  • 1 cup Mustard Oil
  • 265 g Green Chillies
  • 2 tbsp Panch Phoron Mix
  • ¼ tsp Asafoetida (Hing)
  • 10-12 cloves  Garlic
  • Salt To Taste
  • 1 tsp Turmeric Powder
  • 1 tsp Chilli Powder
  • ¼ cup Vinegar


  • Dry all the moisture from the chilies using tissue paper.
  • Cut into half or small pieces.
  • In a pan, heat mustard oil on low to medium heat.
  • Add panch puran mix & hing, leave until fragrant. Then add garlic cloves & turn off the heat.
  • Add turmeric powder, chilli powder, followed by prepared green chillies.
  • Salt to taste and then add vinegar. Mix well and let it cool
  • When cool, pickle is ready to be transferred into a jar.


  • Consume first after 6-8 hours. Avoid using wet utensils to ensure it lasts longer. Refrigerate and store in a jar for up to 3 months.

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