Green Chilli Pickle, Low Salt Recipe
by Tarla Dalal

Chillies come together with a unique blend of spices, giving rise to a tongue-tickling accompaniment for any meal. Whether dhoklas or khichdi, just serve a little of this Green Chilli Pickle alongside the dish to give it a fiery touch.

A special blend of spices like soonth and carom seeds compensates for the reduction in salt, giving the same finger-licking effect as a salt-loaded one.

This yummy accompaniment can also be enjoyed by hypertensive people, in limited quantities and only occasionally.

A low-salt, low-sodium menu can also include other dishes like the Mili Jhuli Subzi and the Mooli Moong Dal .

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Green Chilli Pickle, Low Salt Recipe recipe - How to make Green Chilli Pickle, Low Salt Recipe

1 cup thinly sliced light green chillies
1 tsp oil
1 tbsp cumin seeds (jeera)
1/2 tsp whole peppercorns (kalimirch)
1/2 tsp carom seeds (ajwain)
1/4 tsp dried ginger (soonth) powder
1 1/2 tbsp grated jaggery (gur)
1 tbsp lemon juice
1/8 tsp salt

Method

Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for 2 to 3 minutes. Remove from the flame and keep aside.
Dry roast the cumin seeds, peppercorns and carom seeds together in a broad non-stick pan till it leaves a nice aroma. Remove from the flame and keep aside to cool.
Powder all the roasted ingredients in a blender till smooth.
Add the dry ginger powder, jaggery, lemon juice and salt and mix well.
Mix the prepared masala with the sautéed green chillies in a deep bowl and keep aside to marinate for atleast 3 to 4 hours.
Cover with a lid and refrigerate till required. This pickle will last for 2 to 3 days in the refrigerator.

Handy tip:

Use only light green variety of chillies to make this pickle, else the pickle will be very spicy.

Nutrient values (Abbrv) per tbsp

Energy	12 cal
Protein	0 g
Carbohydrates	2.1 g
Fiber	0 g
Fat	0.4 g
Cholesterol	0 mg
Sodium	27.7 mg

Click here to view calories for Green Chilli Pickle, Low Salt Recipe

Nisha

on 27 Jan 17 04:52 PM

Sweet, spicy and tangy at the same time... Good accompaniment for any meal. The salt was a little less but I think that''s because the recipe is meant for those with high BP.

Sonal Modi

on 15 Oct 16 01:10 PM

Not satisfied.

Tarla Dalal