Serves 1 · Prep 15 min · Cook 2 min · 32 calories per serving
A spicy and tangy Indian condiment made with fresh green chilies, mustard oil, and a blend of aromatic spices.
Why it's healthy
Green Chili Pickle offers health benefits primarily from its core ingredients. Green chilies are an excellent source of Vitamin C, an antioxidant that supports immune function, and contain capsaicin, a compound linked to boosting metabolism and providing mild anti-inflammatory effects. The spices used, such as turmeric, contain curcumin, a potent anti-inflammatory agent. Fenugreek and mustard seeds contribute minerals and fiber. Mustard oil provides monounsaturated and polyunsaturated fats, which are beneficial for heart health. However, due to its high salt content required for preservation, it should be consumed in moderation, especially by individuals monitoring their sodium intake.
Ingredients
12.5g green chilies
3ml mustard oil
1g yellow mustard seeds
0.2g fennel seeds (saunf)
0.1g fenugreek seeds (methi)
0.2g turmeric powder
A pinch of asafoetida (hing)
1g salt
2ml lemon juice
Instructions
Wash and thoroughly dry the green chilies. Moisture can spoil the pickle.
Slit each chili lengthwise, leaving the top intact.
Coarsely grind the mustard seeds, fennel seeds, and fenugreek seeds.
In a bowl, mix the ground spices with turmeric powder, asafoetida, and salt.
Stuff this spice mixture into the slit green chilies.
Heat the mustard oil in a pan until it's smoking lightly. Let it cool down completely.
Place the stuffed chilies in a clean, dry glass jar.
Pour the cooled mustard oil and lemon juice over the chilies.
Seal the jar and shake well to coat the chilies.
Keep the jar in the sun for 2-3 days to mature. Shake the jar once daily.
The pickle is ready to eat. Store in the refrigerator for a longer shelf life.