Maa’s Green Chilli Pickle
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
A searingly hot green chilli pickle from Maa's recipe. Fresh green chillies are cooked with spices and preserved in oil, creating a fiery condiment.
Ingredients
- 3/7 cups vegetable oil
- 1 tbsp panch phoron
- 25 green chillies finely chopped or blitzed in a food processor
- 1 tsp ground turmeric
- 1 tsp salt
- 1 lemon juiced
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 64.9 mg
- Iron: 4 mg
- Magnesium: 27.3 mg
- Phosphorus: 48.7 mg
- Potassium: 396 mg
- Zinc: 0.36 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3/7 cups vegetable oil
- 1 tbsp panch phoron
- 1 tsp ground turmeric
- 1 tsp salt
Prepare
- 25 green chillies, finely chopped or blitzed in a food processor
- Juice 1 lemon
Let's Cook
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Step 1.
Heat 3 tablespoons of the vegetable oil in a saucepan over medium-low heat. When hot, add half of the panch phoron and let it sizzle for about 10–15 seconds, being careful not to let it burn or it will taste bitter. Remove the pan from the heat and immediately add the finely chopped green chillies, ground turmeric, and salt. Stir carefully to avoid spluttering from the moisture in the chillies.
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Step 2.
Return the pan to low heat and let the chilli mixture cook down for 20–30 minutes, stirring occasionally, until the chillies have really softened and the oil begins to separate. While the chillies are cooking, proceed to the next step.
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Step 3.
While the chillies cook, toast the remaining panch phoron in a dry frying pan over medium heat for 3–4 minutes, shaking the pan often, until fragrant. Let the toasted spices cool completely, then grind them to a fine powder using a spice grinder or small food processor.
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Step 4.
Once the chillies have softened, remove the pan from the heat. Stir in the ground panch phoron powder until well combined. Transfer the mixture to a sterilized jar.
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Step 5.
Heat the remaining oil in a small saucepan until hot but not smoking. Pour the hot oil over the chillies in the jar until they are completely submerged. Stir in the lemon juice, then seal the jar tightly. Leave to cool completely at room temperature. Store in the refrigerator for up to 6 weeks.