Green Chilli Pickle By Ananya Bhattacharya


¬†Ananya is an Instructional Designer by profession, a cook by passion and an under-skilled Mother to a toddler. You can follow her culinary journey at —¬†




  • 100 gms Green Chilli
  • 1 tsp cumin seeds
  • 2 tsp black mustard seeds
  • 1.5 tsp fenugreek seeds
  • 3 tsp fennel seeds
  • 5 tsps salt (increase if you need more)
  • 1 tsp turmeric powder
  • 1/4th tsp asafoetida
  • 5-6 tsps of mustard oil
  • 4 tsps of vinegar



  • Wash and pat dry 100 gms Green Chilli.
  • Cut off the stem and cut them into bite size pieces.
  • Dry roast 1 tsp cumin seeds, 2 tsp black mustard seeds, 1.5 tsp fenugreek seeds and 3 tsp fennel seeds for a minute and grind them into a coarse powder.
  • Add this dry spice mix to the cut chillies.
  • Add 1.5 tsps salt (increase if you need more), 1 tsp turmeric powder, 1/4th tsp asafoetida, 5-6 tsps of mustard oil and 4 tsps of vinegar, and mix well.
  • Store in an air tight jar, tastes best after a couple of days.