Saturday, July 25, 2015

Pickled Green Chilly

Way back in early nineties, while I was a teacher in Kerala school, Canning Road, our then vice principal Rajamma Teacher, taught me a recipe, which later on I used umpteen times, and still is a favourite within my circle of friends. I wish to share the recipe on this platform.


  1. Fairly hot green chillies----250 grams
  2. Sesame/Til oil----  half cup.
  3. Turmeric powder---1tsp.
  4. Fennel seeds/ saunf.(coarsely powdered)...2 tbs.
  5. Mustard seeds/sarso(coarsely powdered)---1 tbs.
  6. Vinegar----1 cup
  7. Salt to taste(on the higher side).


  1. Slit the green chillies in the centre, smear turmeric powder and some salt. Keep aside for half an hour.
  2. Heat oil in a kadhai, bring down the flame to the lowest level  and add the powdered fennel seeds and mustard seeds. Take care not to burn the spices.
  3. Stir for a minute or two, add the chillies. Stir for a few minutes, check for salt and if needed add more and switch off the flame when u see a change in the colour of green chillies.
  4. Keep aside till completely cooled.
  5. Add vinegar and keep preserved for a week or so and start using. Tastes best with paranthas

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