Green Chilli Pickle
5m prep 5m cook 0h ready
A fiery green chilli pickle with black mustard seeds and turmeric, pickled in mustard oil. This intensely hot condiment is a staple in Eastern cuisine.
Nutrition (per serving, estimated)
Estimated based off 3 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 380 mg
- Iron: 23.9 mg
- Magnesium: 163 mg
- Phosphorus: 292 mg
- Potassium: 2370 mg
- Zinc: 2.09 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 10 tbsp black mustard seeds
- 6 tbsp rock salt
- 2 tbsp ground turmeric
- 450 ml mustard oil
Prepare
- Chop 400 g green chilli
- Juice 6 lemons
Let's Cook
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Step 1.
In a pestle and mortar, grind the black mustard seeds until they form a coarse powder. Set aside.
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Step 2.
In a sterilised glass jar, add the chopped green chillies, the ground mustard seeds, and the rock salt. Tightly seal the jar with its lid and shake vigorously to combine. Place the jar in a quiet corner of the kitchen and let it sit for 3 days.
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Step 3.
After 3 days, open the jar and add the lemon juice and ground turmeric. Stir the mixture with a non-reactive spoon (such as wood or stainless steel) until well combined. Tightly seal the jar again and leave it in a quiet, undisturbed corner for 2 days.
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Step 4.
While the pickle is resting, heat the mustard oil in a frying pan over medium-high heat until it just begins to smoke. Remove the pan from the heat and let the oil cool for about 10 minutes. Once cooled slightly, pour the oil over the pickle in the jar. Tightly seal the jar and leave it for 5 days to complete the pickling process.
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Step 5.
After the 5 days have passed, the pickle is ready. Store the jar in the refrigerator for up to 2 months.
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