Chilli pickle

Chilli pickle

Vimmi Bhatia


  1. 250 gm Green chilies
  2. 2 tbsp split mustard seeds) rai Koriya)
  3. 2 tbsp split fenugreek seeds (methi Ka Koriya)
  4. 1 tsp Turmeric powder
  5. 2 tbsp fennel seeds (saunf)
  6. 1 tsp mango powder (amchur)
  7. to taste Salt
  8. 1/2 tsp Asafoetida (hing)
  9. 2 tbsp Mustard oil


  1. Change

    Wash and give cut from center.
    Remove seeds from chilli. (Optional)

  2. Change

    Mix split mustard seeds, split fenugreek seeds, fennel seeds, mango powder, salt, asafetida and turmeric powder in a bowl.

  3. Change

    Fill above Masala in chillies.

  4. Change

    Dip stuffed chillies in mustard oil one by one & Keep in jar. Keep this pickle in sunlight for 2 days.

  5. Change

    Chillies pickle is ready to eat.

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