Mustard Green Chilli Pickle Recipe
If there’s one thing that brings us closer to our roots, it’s the taste of homemade pickles. The warm, nostalgic memories of how our mothers prepared them with love and care are cherished for a lifetime. This Mustard Green Chilli Pickle is one such recipe passed down through generations in my family. Even today, it remains a favorite, especially with my 12-year-old daughter, who loves the fiery tang of mustard and lemon with every bite. Unlike the heavy, oil-based pickles we often encounter, this version is light, tangy, and packs just the right amount of heat. With a handful of basic pantry ingredients, this pickle is a perfect accompaniment to everyday meals, offering a burst of flavor thatβs both spicy and zesty.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Chillies | 250 grams, washed and pat dried |
| Mustard seeds (Rai/Kadugu) | 4 tablespoons (or kuriya-split) |
| Asafoetida (Hing) | 1 pinch |
| Oil | 5 tablespoons |
| Salt | To taste |
| Jaggery | 1/4 teaspoon |
| Lemon juice | 1/2 tablespoon |
| Turmeric powder (Haldi) | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 0 minutes
Instructions
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Prepare the Green Chillies: Start by cutting the green chillies into halves or smaller pieces, depending on your preference. Place them in a mixing bowl, add a pinch of salt, and mix well. Allow them to sit for at least half an hour. This process helps in reducing the spiciness of the chillies, making them more enjoyable.
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Drain the Chillies: After half an hour, you will notice some water from the chillies. Drain the excess water and transfer the chillies to a clean bowl. This step ensures that the pickles don’t become too watery.
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Prepare the Mustard Mixture: In another mixing bowl, combine the mustard seeds (or split mustard if using kuriya), a pinch of asafoetida, oil, salt, jaggery, lemon juice, and turmeric powder. Toss all the ingredients together using your hands, beating them in a round motion for about 4 to 5 minutes. This action helps release the natural oils and flavors from the mustard seeds, which will coat the chillies perfectly.
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Combine the Chillies and Mustard Mixture: Once the mustard mixture is ready, add the drained green chillies to the bowl and toss them together. Make sure everything is well mixed. If needed, adjust the salt and lemon juice according to your taste preference.
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Store the Pickle: Transfer the mustard green chilli pickle into a sterilized glass jar or bottle. Seal it tightly and store it in the fridge for long-term preservation. The pickle will develop more flavor as it sits.
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Serve: This Mustard Green Chilli Pickle is a delightful side dish that can be paired with your everyday meals to add a touch of tanginess and spiciness. It’s a perfect accompaniment to rice, parathas, or any Indian curry, and the mild mustard tang will leave your taste buds craving for more.
Allergen Information
- Contains mustard seeds. Individuals with mustard allergies should avoid this pickle.
- May contain traces of peanuts or sesame seeds, depending on the preparation environment.
Dietary Preference
- Vegetarian: This pickle is 100% vegetarian, making it suitable for those following a plant-based diet.
- Gluten-Free: No gluten-containing ingredients are used in this recipe, making it ideal for those with gluten sensitivities or celiac disease.
Tips & Advice
- Customize the Spice Level: The amount of heat in this pickle can be adjusted based on your spice tolerance. If you prefer a milder pickle, reduce the number of chillies or remove the seeds from the chillies before adding them.
- Storage Tip: The pickle can be refrigerated for up to 2 weeks, and its flavor will intensify with time.
- Quick and Easy: Unlike traditional pickles, this recipe requires no cooking, making it an easy and quick addition to your meal plan.
Conclusion
This Mustard Green Chilli Pickle is the perfect blend of tangy mustard, spicy green chillies, and a touch of sweetness from jaggery. It’s a great way to add a burst of flavor to your everyday meals. Whether youβre serving it with parathas, dal, or rice, this pickle brings an authentic Indian touch to the table. Make a batch today and enjoy the taste of tradition that has been loved by generations in my family.
