Green Chilli Pickle

Most of the housewives of Indian wanted to have that green chilli pickle at one corner of every place. This special pickle can be added anywhere and its fiery taste complements the variety. It could be served with parathas, along with dal rice and simple curd rice to heighten it with flavours.

Find out the various aspects related to green chilli pickle from preparing it to nutritional benefits:

Pickling has been an integral part of the Indian cuisine for ages. The green chilli pickle remained an invaluable item in every house because of its pungency and long shelf life. This is most probably the reason why, over time, it turned out to be a staple for various cuisines across India.

Green chilies are not just a flavouring agent but also storehouse of vitamins and antioxidants. It makes the pickle spicy and pungent, apart from bringing much health benefit as it improves digestion and metabolism.

It involves fresh green chilies, mustard seeds, fenugreek seeds, turmeric powder, lemon juice, salt, and oil. All of these contribute towards the unique flavour and help the pickle to keep for a very long time.

The option of green chillies does significantly contribute towards flavour as well as pungency. Even you can use Bhavnagar ones for a very mild pickle and Guntur ones for the people who prefer strong pungent pickle.

While preparing green chilli pickle, the chillies are cleaned properly and dried well so that there is no moisture left in it to let the pickle get spoilt. The slit is filled with the mix of spice, which is then left to ferment in oil or lemon juice so as to become spicy.

The spices in this green chilli pickle are delicately roasted and ground to create their fragrance. Mustard and fenugreek give a rich flavour of earth and turmeric impart colour and beneficial health.

Natural oil is the preservative of pickles. The oil prevents the growth of bacteria and molds along with keeping the spices and chillies moist and pungent. Sesame oil and mustard oil are two popular oils used for the preparation of green chilli pickle.

The fermentation process is a must for making green chilli pickle. As the pickle ferments, the fragrances of the chillies and the spices beautifully get infused to give a rich, sour taste. The longer it ferments, the deeper it becomes.

Storing the pickle well ensures that the pickle will remain fresh and flavourful for several months. Storage of green chilli pickle preferably in glass jars with a tight-fitting lid is recommended. While taking the pickle out always use a dry spoon to prevent spoilage.

Most Indian dishes go fine with green chilli pickle. Stuffed parathas, khichdi, even plain dal-chawal goes well with them. One could use the above as flavour enhance in a sandwich or a wrap.

Though pickles are considered to be indulgent, green chilli pickle has a lot of health benefits. The antioxidants in chillies improve immunity, and the spices help in digestion. However, the use of oil and salt should be in moderation for a balanced diet.

The different regions of India have their own version of green chilli pickle. For example, in Rajasthan, the pickle contains dried mango powder to give it that tanginess. In Gujarat, jaggery is sometimes added for that sweet-spicy taste.

Green chilli pickle is not just a condiment it’s a tradition, memory, and celebration of bold flavours. Its tangy, spicy, and savoury flavours make it something you want in every kitchen.