Believe it or not but this pickle gets ready in just a few minutes. This pickle is instant and does not need a few weeks of sunlight (and patience). Just cut, season, saute, and store. With my technique, you will be able to store it for a couple of months and add a zing to your meals.
Story Time
The only Indian pickle I am extremely fond of is this green chili pickle (or any chili pickle). When I make it, I eat it with breakfast – upma, cheela, aloo paratha, lunch, and dinner. It is that tasty and addictive. I even shared it with my neighbor and she asked me for another batch of it and even told me to make extra so that she can share it with her brother. The best compliment that I received is that it reminded her of her mother 🙂 Isn’t it sweet (*teary eyes)?
Before marriage, I remember my mom used to make this pickle a lot. And I was so fond of it that as soon as it is ready, I eat it. My mom used to tell me to wait so that all the flavors get mixed well and it becomes tastier but who can wait 😀 I learned it from my mom and make it quite often. All my friends and colleagues love it too.
The best part of this pickle is that it has not much oil in it. The oil added is only for sauteing and that is it. Don’t worry, even with less oil, you can store it for a couple of months.
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What is an Indian pickle?
Indian pickle (or pickle in general) is a food in which many different kinds of vegetables and fruits are preserved with oil, vinegar, lemon juice, brine, and spices. It is also known as achar in hindi. It is usually served on the side with different dishes like dal rice, tehri, paratha, etc. The vegetables that are usually used in India for pickles are lemon, mango, radish, cauliflower, green chili, red chili, garlic, etc. You name it and chances are that we have a pickle for it.
For the pickles to last long, it is important for them to have less moisture. That’s why vegetables like green mango, chili, etc. are sun-dried for a few days or simply kept in the sun with some salt to release the excess moisture. This is something you need to take care of in Instant Pickles too. We don’t need any extra moisture. Make sure to wash and dry them well. If possible, keep them in the sun to dry. Even after cutting, they release some moisture. if you have time, let them dry for a day after cutting.
How long do instant pickles last?
Instant pickles can last from 2 weeks to up to 2 months. It depends on how you prepare and store it. There are pickles that are made in water or brine. They need to be kept in the refrigerator and finished in a few days’ time. Some are seasoned or tempered with spices and oil. they can last for up to a month if kept in the refrigerator.
The pickle which I shared in this recipe, can easily last for a month (or maybe more) at room temperature. Just make sure to use a clean and dry air-tight container. My not-so-secret ingredient is vinegar. It acts as a preservative and keeps the pickle alright for more than a month.
Which green chili is used in this pickle?
You can use any kind of chili for this pickle – spicy Indian ones or the bigger and thicker ones. I prefer the ones that are slightly bigger and thicker in size because they are less chili. They do not have much heat in them and can be easily consumed with any meal. Small and thin Indian (or Asian) chilies are quite spicy and sometimes even burn the mouth. You can choose as per your taste.
How much vinegar needs to be added to this pickle?
Vinegar is added to this pickle for two purposes:
- It adds a nice taste.
- It acts as a preservative.
The amount of vinegar totally depends on its acidic value (their sourness). Some are 5% and some are 25% acidic. The quantity will vary according to that. Do not add too much because then you will only get the taste and aroma of vinegar in it.
Add 2 Tablespoons and taste. Then, add more if needed.
I prefer rice vinegar mostly that is used for pickling.
How to store this pickle?
Once the pickle is cooled down completely, store them in a clean and dry air-tight container at room temperature. It can easily last for a month. If you want to store it for a longer time, keep it in the refrigerator.
How to serve this pickle?
This pickle tastes best with so many different dishes. Following are my favorites:
- Dal Rice
- Tehri
- Sattu ka paratha (stuffed roasted chana flour flat bread)
- Aloo ka paratha (stuffed potato flat bread)
- Upma (recipe video)
Is this recipe vegan?
Yes. It is a 100% vegan and plant-based recipe.
More recipes to try
Now you are all ready to make this delicious and spicy green chili pickle at home. I know you will make it again and again because it is quick, easy, and addictive. Grab all the ingredients, and let’s start now.
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Happy Baking 🙂
Love,
Richa
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