Instant Green Chilli Pickle | Easy & Tasty Achaar Recipe | Perfect Homemade Chilli Pickle Recipe

vinegar

🥗Healthier: lemon juice

💰Cheaper: water + citric acid

Lemon juice adds acidity with fewer calories.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a distinct flavor.

Wash and dry the green chilies thoroughly.

Remove the stems from the green chilies and make slits in them lengthwise.

Heat mustard oil in a pan over medium heat until hot.

Add mustard dal and let them splutter for a few seconds.

Add black cumin seeds and fennel seeds; sauté until fragrant, about 1-2 minutes.

Stir in turmeric powder, asafoetida, and salt; mix well.

Remove from heat and let the mixture cool slightly.

Add vinegar and sugar to the cooled spice mixture; stir to combine.

Pour the spice mixture over the prepared green chilies.

Mix well to coat the chilies evenly with the spices.

Transfer to a clean, dry jar and seal tightly.

Let the pickle sit for at least 2 hours before serving for best flavor.

Cooking Techniques

Equipment Needed

Spice Level: