Instant Chilli Pickle Video by Tarla Dalal

Instant Chilli Pickle Video by Tarla Dalal

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This recipe is meant for those who love spice. We have however used a milder variety of chillies i.e. Bhavnagri chillies which are long thick green chillies. You can use the sharp small green chillies if you like. Chilli roundels are sautéed with whole fenugreek seeds, cumin and turmeric to which lemon juice and sugar is added to balance the spice level. Instant Chilli Pickle can be served as a side dish to the main course and snacks of any Indian cuisine.

Recipe Description for Instant Chilli Pickle

Storage:  2 to 3 days
Preparation Time: 
Cooking Time: 
Makes 0.5 cup
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For Instant Chilli Pickle
1 cup sliced bhavnagri chillies
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/8 tsp fenugreek (methi) seeds
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 tsp sugar
2 tsp lemon juice
salt to taste

  1. Heat the oil in a broad non-stick pan, add the cumin seeds and fenugreek seeds and sauté on a medium flame for 30 seconds.
  2. Add the asafoetida, turmeric powder and chillies and sauté on a medium flame for 2 to 3 minutes.
  3. Add the sugar, lemon juice and salt and mix well. Allow to cool completely.
  4. Serve immediately or store in an air-tight container for upto 2 to 3 days in the refrigerator.
See step by step images of Instant Chilli Pickle recipe
RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook


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