HomeRecipesGreen Chilli Pickle - Gujarati Recipe

Green Chilli Pickle – Gujarati Recipe

Green chilli pickle is a very common Gujarati dish, and can be eaten as a snack, or as a side dish. It is usually prepared with cumin, ginger, turmeric, and salt. However, there are several variations of the recipe. In this article, you will learn about some of the ingredients and storage tips. You will also find some suggestions on how to serve the dish.


Green chilli pickle is a great condiment for Indian meals. The recipe is very simple and can be prepared quickly. This delicious accompaniment to roti, paratha, and dal-rice is made with fresh green chilies, mustard seeds, and spices.

A green chili pickle is also referred to as hari mirch ka achar in hindi. There are several variations of this pickle. Some include vinegar. Other versions are heavy in oil. For my version, I kept it oil free.

To prepare this spicy pickle, you need to wash the green chilies. Cut them into two or three pieces. You will want to wear gloves when cutting them.

Once the chilies have been cut, you will need to dry them. These must be completely dry before adding the pickle masala. Use a clean, non-reactive wooden spoon to mix the ingredients.

After the mixture is prepared, it is stored in a cool, dry place. It will take 4 to 5 days to pickle. If you need it right away, you can store it in the refrigerator. However, it is advisable to let it sit outside for at least 3-4 days.

Make sure you store the pickles in an airtight jar. You can keep them for up to three months in the fridge. But you will need to shake them daily for the best results.

Gujarati Raita Marcha is one of the most popular pickles in the state of Gujarat. It is spicy and adds instant flavour to your meal. Traditionally, it is served with paratha or steamed rice.

Raita marcha can be made at any time of the year. However, it is most popular during the winter season. During this period, you can purchase bhavnagri chillies in stores.

Green chilli pickle is a traditional North Indian pickle. Most versions are heavy on the oil. My version is low on the oil and still very flavorful. While there are many pickle variations, this one is my favorite.

In addition to green chilies, you will need ground mustard seeds, turmeric powder, and salt. These are the main pickling spices.


One of the most popular and popularly used condiments in Indian cuisine is the chili pickle. It is an easy to make dish, and is perfect for everyday use.

To make the pickle, you need to gather a few simple ingredients. These include green chilies, mustard oil, salt, turmeric, and a hint of lemon juice. All these ingredients are combined to form a flavorful and spicy blend. You may also want to add a pinch of garlic or ginger to the mix.

There are many variations to the traditional green chilli pickle recipe. Some contain a lot of oil, while others are very spicy. If you are worried about how much oil to use, you can make a low-oil version.

For best results, you should use medium-hot green chilies. If you are unsure about which variety to choose, you can substitute a yellow or red chilli instead.

Green chillies should be dried in the sun for 15 to 20 minutes. A kitchen towel can help absorb any excess moisture that might accumulate.

Once you have all the ingredients, you can combine them in a large glass jar. Use a non-reactive wooden spoon to mix everything together. Then, you can either store the pickle in the fridge or leave it outside for a few days.

If you want to save time, you can use a readymade jar, such as the one found in most grocery stores. After a few days, the pickle will be ready to serve.

However, you can keep the pickle longer. You can store the jar in the fridge for up to a year, or you can leave it in the sunlight for about three days. Make sure the jar is completely dry before serving.

You can also make an instant version of the pickle. This is a lot quicker to prepare than the real thing. In fact, you can make it in less than half the time!

Depending on the recipe you are making, the ingredient list is likely to be much smaller. But the key is to remember that there is more to a pickle than just mustard and vinegar.

Serving suggestions

Green chilli pickle is a popular condiment in Gujarati cuisine. It adds a delicious flavor to a variety of foods. This tangy, spicy condiment is perfect for everyday use.

While green chilies are the main ingredient in the pickle, other spices such as turmeric, mustard, and garlic can also be added. You can add more lemon juice to your pickle if you prefer a milder flavor.

Before preparing the green chilli pickle, the chillies should be thoroughly cleaned. Then they are dried for a couple of days. When they are dry, they are cut into 2 to 3 pieces. These pieces are then stuffed with mustard. They are then mixed with other ingredients.

For a sweeter pickle, you can add some sugar. If you don’t want to make a pickle with oil, you can opt for vinegar. Be sure to keep the pickle in a clean jar. Store it in a refrigerator for up to three months.

To prepare a traditional style of Gujarati green chili pickle, you’ll need to start by soaking and washing green chilies. Typically, these peppers are marinated in a mixture of oil, vinegar, and spices. You can serve them with roti or parathas.

Alternatively, you can make the pickle with bhavnagari chillies, which are available year-round. These chillies can be roasted on a low flame. Afterwards, they’re rubbed in the spice mixture. The resulting mixture can then be stored in a sterilized jar.

Whether you’re making a spicy or sweet version, the ingredients for the pickle are quite simple. You’ll need a little oil, salt, and mustard. There are no set rules when it comes to the amount of salt you use, so feel free to experiment. Also, you can reduce the spiciness by replacing some of the chilies with deseeded ones.

If you want to add a little more flavor to your pickle, you can try adding cumin, coriander, or garam masala. Another option is to add ginger. And, of course, don’t forget to shake the pickle daily.

To store your green chilli pickle, you’ll need a tight-fitting container. Keep it in the refrigerator for up to two days.


Green chilli pickle is a great accompaniment to simple Indian meals. It is made with fresh green chillies and spices. The recipe is easy and spicy. Serve it with curd rice, dal-rice or aloo paratha.

This recipe is simple to make and can last for at least 3 months. It is tangy and spicy. A layer of oil is placed on the top of the pickle to prevent spoilage.

You can make instant green chili pickle by combining freshly chopped green chillies with mustard oil and turmeric. For a sour flavor, add lemon juice to the mixture.

If you want to increase the shelf life of your pickle, you can add vinegar. Vinegar acts as a preservative. However, it is important to store the pickle in a cool and dry place.

You can also add other ingredients to your pickle such as garlic, ginger or carrot sticks. These can be stored in the refrigerator.

Green chilli pickle can be kept for eight to ten days in a glass bottle. To keep it fresh, shake it daily. Ideally, you should shake it before putting it in the refrigerator.

Pickles are excellent for storage and can be preserved for many years. They can be stored in a clean and dry glass jar or plastic container. Use a dry spoon to remove the pickle from the jar.

In addition to the green chilies, other spices such as cumin seeds, fenugreek, coriander and hing are used. Each family has a signature pickle recipe.

Before you begin, you should wash and dry the chilies thoroughly. The spiciness of the chilies can be reduced by deseeding them.

For an added flavoring, you can also add pickle masala. This includes spice powder and salt. Add this to the drained chilies before shaking them.

Mix the chillies with the rest of the pickle ingredients. You can add more green chillies if you wish. Once the chilies are mixed well, store them in a sealed jar.

This recipe can be kept for up to five days in a refrigerator. Alternatively, you can store it for at least two weeks at room temperature.

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