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Green Chili Pickle Recipe
Print Recipe
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Cuisine
Pakistani
Ingredients
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
Instructions
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.
Tips:
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.