You are here: Home > Cuisine > Indian Veg Recipes > Gujarati > Gujarati Kachumber / Chutneys / Achar > Green Chilli Pickle, Low Salt Recipe Green Chilli Pickle, Low Salt Recipe by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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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 . Green Chilli Pickle, Low Salt Recipe recipe - How to make Green Chilli Pickle, Low Salt Recipe Tags Gujarati Kachumber / Chutneys / AcharPickles / AcharIndian PartyNon-stick PanDiabetic Accompaniments Preparation Time: 10 mins Cooking Time: 5 mins Total Time: 15 mins 1Makes 1 cup Show me for cup Ingredients 1 cup thinly sliced light green chillies1 tsp oil1 tbsp cumin seeds (jeera)1/2 tsp whole peppercorns (kalimirch)1/2 tsp carom seeds (ajwain)1/4 tsp dried ginger (soonth) powder1 1/2 tbsp grated jaggery (gur)1 tbsp lemon juice1/8 tsp salt Method MethodHeat 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:Handy tip:Use only light green variety of chillies to make this pickle, else the pickle will be very spicy. Nutrient values (Abbrv) per tbspEnergy12 calProtein0 gCarbohydrates2.1 gFiber0 gFat0.4 gCholesterol0 mgSodium27.7 mgClick here to view calories for Green Chilli Pickle, Low Salt Recipe