14 Must-Try Indian Chilli Pickle Recipes This Season

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Brimming with bold flavors, these 14 must-try Indian chilli pickle recipes are perfect for spice lovers this season. Whether you’re a pickle pro or curious home cook, these tangy, fiery condiments will become your new kitchen staples. Keep reading for your next obsession!

Classic Lemon Chilli Pickle

Looking for a tangy, spicy accompaniment that transforms a simple meal? Lemon and green chilli pickle, a beloved Indian classic, delivers bold flavors with minimal effort. Here's how to make it at home.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Lemons – 4 medium
Green chillies – 10
Salt – 2 tbsp
Turmeric – 1 tsp
Mustard oil – 1/2 cup
Mustard seeds – 1 tbsp
Fenugreek seeds – 1 tsp
Asafoetida – 1/4 tsp
Red chili powder – 1 tbsp

Instructions

Wash 4 lemons and 10 green chillies thoroughly.
Pat dry with a clean towel.
Cut each lemon into 8 wedges.
Slit each green chilli lengthwise, keeping the stem intact.
In a bowl, combine lemon wedges and slit chillies.
Add 2 tbsp salt and 1 tsp turmeric powder. Toss to coat evenly.
Let the mixture sit at room temperature for 30 minutes. (Tip: This draws out moisture and softens the rind.)
Heat 1/2 cup mustard oil in a small pan over high heat until it reaches the smoking point (about 375°F). (Tip: Mustard oil must be heated to smoke to remove its pungency.)
Turn off the heat and let the oil cool for 1 minute.
Add 1 tbsp mustard seeds, 1 tsp fenugreek seeds, and 1/4 tsp asafoetida to the oil. They will splutter.
Stir in 1 tbsp red chili powder immediately. (Tip: Add chili powder off heat to avoid burning.)
Pour the spiced oil over the lemon-chilli mixture. Stir well to coat everything evenly.
Transfer the pickle to a clean, dry glass jar. Close the lid tightly.
Place the jar in a warm, sunny spot for 2 days, shaking it once daily. (Tip: For a quicker version, refrigerate overnight; flavor develops with time.)
After fermentation, store the pickle in the refrigerator. Use a clean, dry spoon each time to avoid spoilage.

Great with steamed rice, dal, or bread, this pickle improves as it sits. Give it a few days for the flavors to meld, and enjoy a burst of sunshine in every bite.

Spicy Garlic Chilli Pickle

Oh, the joy of making your own pickles! This Spicy Garlic Chilli Pickle is a fiery, garlicky condiment that adds a punch to any meal. It's vegan, robust, and made with fresh red chillies.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Red chillies (fresh) – 1 cup, chopped
Garlic cloves – 12, roughly chopped
Mustard oil – 1/2 cup
White vinegar – 2 tbsp
Salt – 1 tbsp
Mustard seeds – 1 tsp
Fenugreek seeds – 1/2 tsp
Turmeric – 1/2 tsp
Asafoetida – a pinch
Sugar – 1 tsp

Instructions

Start by preparing the ingredients. Wash and thoroughly dry fresh red chillies. Remove stems and roughly chop them. Tip: wear disposable gloves to protect your hands from the capsaicin.
Peel and roughly chop garlic cloves. Set aside.
Heat mustard oil in a pan over medium-high heat until it reaches its smoking point. Then remove from heat and let it cool slightly. This helps mellow the oil's pungency.
Return the pan to low heat. Add mustard seeds and fenugreek seeds. Let them splutter for about 30 seconds.
Add a pinch of asafoetida and turmeric powder. Stir quickly for 10 seconds.
Add the chopped garlic. Sauté on low heat until golden brown, about 2 minutes. Do not burn.
Add the chopped red chillies. Stir and cook for 2 minutes, allowing chillies to soften.
Add salt, sugar, and white vinegar. Mix everything thoroughly.
Cook the mixture on low heat for 5–7 minutes, stirring occasionally. You'll see the oil start to separate from the pickle when it's ready.
Turn off the heat. Let the pickle cool completely to room temperature. Transfer to a clean, sterilized jar. Tip: always use a dry, clean spoon when serving to prevent spoilage.
Store in the refrigerator. The flavors will mature over time.

Jazz up your meals with a spoonful of this fiery pickle. Its crunchy texture and intense heat will elevate any simple dish. Try it on rice, with parathas, or even as a spicy spread.

Tangy Mango Chilli Pickle

Get ready to preserve summer's bounty with this tangy mango chilli pickle! A sweet-sour staple loaded with fenugreek, it's the perfect way to use raw mangoes and green chillies. This methodical guide ensures a foolproof, crispy pickle every time.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 5 minutes

Ingredients

Raw mango – 2 cups (diced into ½-inch cubes)
Green chillies – ½ cup (sliced into thin rings)
Fenugreek seeds – 1 tsp
Salt – 1 tbsp
Sugar – ½ cup
Vegetable oil – ¼ cup

Instructions

Wash and dry the raw mango and green chillies completely—any moisture can spoil the pickle. Dice the mango into ½-inch cubes and slice the chillies into thin rings.
In a large bowl, combine the mango cubes, chilli rings, fenugreek seeds, and salt. Toss well with a clean, dry spoon. Let the mixture sit for 10 minutes—this draws out some moisture and helps preserve the crunch.
Heat the vegetable oil in a small pan over medium heat until it shimmers but does not smoke (about 2 minutes). Remove from heat and let the oil cool for 2 minutes—it should be warm, not hot, to avoid cooking the mango.
Pour the warm oil over the mango mixture. Add the sugar and stir continuously until the sugar dissolves completely, about 1 minute. The sugar will create a light syrup.
Transfer the pickle to a clean, dry glass jar with a tight lid. Press down gently to remove air pockets. Seal the jar and place it in direct sunlight for 2–3 days, shaking the jar once daily to redistribute the juices and salt. If sunlight is unavailable, leave at room temperature for 24 hours before refrigerating.
After the resting period, the pickle is ready to eat. Store in the refrigerator for up to 1 month. Always use a dry spoon to scoop out the pickle to prevent contamination.

How does it taste? The mango stays firm and tangy, while the chillies add a slow heat that builds. The fenugreek imparts a subtle bitterness that balances the sweetness. Serve it as a side with rice and dal, or chop it fine and stir into yogurt for a quick raita.

Smoky Roasted Chilli Pickle

Very often, the best pickles come from simple techniques. This smoky roasted chilli pickle uses charred green chillies and mustard seeds for a bold, tangy flavor without any oil. It's a perfect condiment to spice up any meal.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

Green chillies (long) – 1 lb
Mustard seeds – 2 tbsp
Salt – 1 tbsp
Turmeric powder – 1 tsp
White vinegar – ½ cup
Water – ¼ cup
Asafoetida (hing) – ¼ tsp

Instructions

Rinse and pat dry 1 lb green chillies. Cut a slit lengthwise on each chilli, keeping stem intact. Tip: Wearing gloves prevents burns.
Roast chillies directly over gas flame or under broiler at 450°F until skins are charred and blistered, turning occasionally, about 5-7 minutes. Transfer to a bowl, cover, and let steam for 5 minutes.
Once cool enough to handle, gently peel off the charred skin. Do not rinse. Set aside.
In a small pan, dry roast 2 tbsp mustard seeds until they begin to pop, about 30 seconds. Remove from heat. Crush coarsely using a mortar and pestle.
In a mixing bowl, combine the peeled chillies, crushed mustard seeds, 1 tbsp salt, 1 tsp turmeric powder, and ¼ tsp asafoetida. Stir gently.
In a saucepan, bring ½ cup vinegar and ¼ cup water to a boil. Tip: Use a non-reactive pan like stainless steel or glass.
Pour the hot vinegar mixture over the chillies. Stir to coat. Let cool completely at room temperature.
Transfer to a clean glass jar. Seal and refrigerate. Tip: Let it mature for at least 24 hours before serving for best flavor.
Serve as a tangy, smoky condiment.

Crunchy and smoky, this pickle packs a punch with every bite. The charred chillies soften just enough while retaining a slight bite, and the mustard seeds add a lovely pop. Serve it alongside grilled meats, in sandwiches, or as a zesty side to rice and dal.

Green Chilli and Ginger Pickle

One of the quickest and most rewarding pickles you'll ever make, this Green Chilli and Ginger Pickle bursts with zesty, tangy flavor. Perfect for adding a spicy kick to any meal, it comes together in just minutes with fresh ingredients.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Pickle

Fresh ginger – ¼ cup, thinly sliced
Green chillies – ¼ cup, sliced (about 4-5)
Lemon juice – ¼ cup
Salt – 1 tsp
Sugar – 1 tsp

Instructions

Wash the fresh ginger and slice it into thin, matchstick-like pieces. Tip: Using a mandoline ensures even slices for consistent pickling.
Slice the green chillies into thin rings. If you prefer less heat, remove the seeds first. Tip: Wear gloves to avoid capsaicin burning your fingers.
In a clean glass jar, combine the sliced ginger and green chillies.
Add the lemon juice, salt, and sugar to the jar. Stir thoroughly or seal and shake until everything is evenly coated.
Seal the jar tightly and let it sit at room temperature for at least 30 minutes. After about 15 minutes, you'll notice the ginger and chillies start to soften slightly and become translucent.
Your Green Chilli and Ginger Pickle is ready to serve immediately, but for deeper flavor, refrigerate overnight. Tip: This overnight rest allows the ingredients to meld beautifully.

Store any leftover pickle in the refrigerator for up to a week. The longer it sits, the more the flavors meld. Enjoy it as a zesty side to your favorite dishes.

Red Chilli in Mustard Oil

Not many condiments can match the fiery punch and earthy depth of red chillies preserved in mustard oil. This traditional Indian staple transforms simple dried chillies into a shelf-stable burst of heat that elevates any dish. Whether you're a novice or a seasoned cook, this methodical guide will walk you through each step to ensure success.

Serving: 16 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

Dried red chillies – 1 cup
Mustard oil – 1 cup

Instructions

Select whole dried red chillies, discarding any that are broken or have soft spots. Tip: Choose chillies that are uniform in size for even flavor extraction.
Place the chillies in a clean, dry glass jar with a tight-fitting lid. Tip: Make sure the jar is completely dry to prevent mold.
Heat the mustard oil in a small saucepan over medium-high heat until it reaches 350°F or just begins to smoke. Tip: Heating the oil to smoking point mellows its pungent aroma.
Remove the oil from heat and let it cool for exactly 1 minute to prevent cracking the glass.
Carefully pour the hot oil over the chillies, ensuring they are fully submerged. Tip: Leave a little headspace in the jar.
Seal the jar tightly and let it cool to room temperature undisturbed.
Store in a cool, dark place for at least 2 weeks before using to allow the flavors to meld. The red chillies in mustard oil can be kept for up to 6 months.

Now you have a versatile condiment that brings both heat and depth to your cooking. The oil takes on a beautiful red hue, and the chillies become soft and intensely flavorful. Try adding a teaspoon of the oil to your next stir-fry or use the whole chillies in slow-cooked beans for a smoky undertone.

Fiery Andhra Chilli Pickle

When you crave a pickle that delivers intense heat and bold flavor, this fiery Andhra chilli pickle is your answer. Made with dried red chillies, garlic, and vinegar, it’s a staple in South Indian households. Follow these steps to create a jar of pure fire.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Pickle Base

Dried red chillies (stemmed) – 1 cup
Garlic cloves, peeled – 10
Yellow mustard seeds – 1 tsp
Fenugreek seeds – 1 tsp
Asafoetida – ½ tsp
Salt – 1 ½ tsp
White vinegar – ½ cup
Mustard oil or vegetable oil – ¼ cup

Instructions

Wearing gloves, roughly crush the dried red chillies using a mortar and pestle or by pulsing in a spice grinder. Tip: Avoid touching your face; the capsaicin can cause severe irritation.
In a heavy-bottomed pan, heat the mustard oil over medium heat until it shimmers (about 300°F). To test, drop a mustard seed in; if it pops immediately, the oil is ready.
Add the mustard seeds and fenugreek seeds. When the mustard seeds begin to pop (within 30 seconds), add the asafoetida and stir quickly.
Immediately add the crushed chillies and whole garlic cloves. Stir to coat everything in the oil. Reduce heat to low and cook for 15 minutes, stirring occasionally, until the chillies darken slightly and the garlic is golden and soft.
Add the salt and white vinegar. Increase heat to medium and bring to a gentle boil. Boil for 1 minute, then reduce heat to low and simmer for 5 minutes, until the vinegar is mostly absorbed and the mixture thickens slightly.
Remove from heat and let the pickle cool completely in the pan. Transfer to a sterilized glass jar with a tight lid. Tip: Use a dry spoon each time to avoid introducing moisture, which can spoil the pickle.
Seal the jar and store in a cool, dark place for at least 24 hours before serving. The flavors will meld and intensify over time. Refrigerate after opening.

Bring this pickle to life with a dollop of ghee on steamed rice. The heat lingers in a controlled, flavorful burn, balanced by the tangy vinegar and pungent garlic. It's a condiment that transforms any meal into a fiery feast.

Sweet and Spicy Chilli Pickle

Green chillies take center stage in this sweet and spicy pickle, where jaggery and tamarind create a complex balance of heat and tang. This methodical approach ensures a perfectly preserved condiment that's both bold and approachable.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Green chillies – 1 lb
Jaggery (grated) – 1 cup
Tamarind paste – 2 tbsp
Mustard seeds – 1 tbsp
Fenugreek seeds – 1 tsp
Asafoetida – ¼ tsp
Salt – 2 tsp
Mustard oil – ¼ cup

Instructions

Wash 1 lb green chillies thoroughly and pat them completely dry with a clean kitchen towel; any moisture can spoil the pickle.
Slit each chilli lengthwise on one side, keeping the stem intact, to allow the flavors to penetrate.
Heat a dry skillet over medium heat and add 1 tbsp mustard seeds and 1 tsp fenugreek seeds; toast for 30 seconds until fragrant, then remove and let cool.
Grind the toasted mustard seeds and fenugreek seeds to a coarse powder using a mortar and pestle or spice grinder; set aside.
In a medium bowl, combine 1 cup grated jaggery, 2 tbsp tamarind paste, 2 tsp salt, and ¼ tsp asafoetida; stir well to form a thick paste.
Add the ground spice powder to the jaggery mixture and mix until uniform.
Gently stuff each slit chilli with a small amount of the spice-jaggery paste using your fingers or a small spoon; ensure the paste is packed inside.
Heat ¼ cup mustard oil in a heavy-bottomed pan until it reaches 350°F or just begins to smoke; remove from heat and let cool slightly.
Place the stuffed chillies in a clean, dry glass jar and pour the warm oil over them, ensuring all chillies are coated.
Seal the jar tightly and let it sit at room temperature for 2 days, shaking gently once a day, to allow the flavors to develop; after 2 days, refrigerate for up to 3 months.

After a few days, the chillies soften slightly while retaining a delightful crunch, and the sweet-spicy syrup becomes intensely flavorful. Serve this pickle alongside rice, flatbreads, or even cheese platters for a unique punch of heat and sweetness.

Fermented Chilli Pickle

Many home cooks shy away from fermentation, but this Fermented Chilli Pickle is an easy entry point. With just green chillies, salt, and time, you'll create a probiotic-rich condiment that's tangy and gut-friendly. Follow these steps to master lacto-fermentation at home.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

Fresh green chillies – 1 pound
Non-iodized salt – 1½ tbsp (fine sea salt or kosher)

Instructions

Wash the green chillies thoroughly and pat them completely dry. Any moisture can introduce unwanted bacteria.
Trim the stems, leaving a small cap if desired for texture. Using a sharp knife, slit each chilli lengthwise once or twice to allow the brine to penetrate.
Pack the prepared chillies into a clean, wide-mouth glass jar, pressing them down firmly. Leave about 1 inch of headspace.
In a small bowl, dissolve the salt in 2 cups of cool, non-chlorinated water (filtered or distilled) to create a 3% brine. Stir until fully dissolved.
Pour the brine over the chillies until they are completely submerged. Tip: To keep chillies below the brine, use a glass fermentation weight or a small ziplock bag filled with extra brine as a weight.
Seal the jar with a fermentation lid or a regular lid screwed on loosely to allow gases to escape. Place the jar on a plate or tray to catch any overflow.
Store the jar at room temperature (65-75°F), away from direct sunlight. Tip: Label the jar with the date. Fermentation time depends on temperature—check after 3 days.
Starting on day 3, taste a chilli daily. When the flavor is pleasantly tangy and the chillies have softened slightly, usually between 5-7 days, transfer the jar to the refrigerator.
Tip: If you see surface mold, skim it off immediately. Kahm yeast (white film) is harmless—just stir it back in or wipe the rim. Always ensure chillies stay submerged.

Keep this pickle in the fridge for months; it adds a tangy kick to any dish. The chillies retain a crisp-tender bite with a complex, tangy heat that enhances tacos, eggs, or stews. Use the leftover brine as a marinade or in salad dressings.

Dry Chilli Chutney Pickle

Looking for a versatile, oil-free condiment that adds a fiery kick to any meal? This Dry Chilli Chutney Pickle is a powdered blend of roasted dried red chillies and aromatic spices, perfect for sprinkling on snacks or mixing into dishes.

Serving: 16 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

Dried red chillies – 1 cup (seeds removed)
Cumin seeds – 2 tbsp
Fennel seeds – 2 tbsp
Mustard seeds – 1 tbsp
Dry mango powder (amchur) – 1 tbsp
Salt – 1½ tsp
Asafoetida – ¼ tsp

Instructions

Wear gloves and remove stems and seeds from the dried red chillies. (Tip: Seeds add extra heat; adjust quantity based on preference.)
Heat a dry skillet over medium heat. Toast the cumin seeds, fennel seeds, and mustard seeds, shaking the pan constantly, until fragrant and just starting to pop, about 1–2 minutes. (Tip: Toasting releases oils; don't walk away or they'll burn.)
Transfer the toasted spices to a plate to cool completely.
In the same skillet, dry roast the prepared dried red chillies over medium heat for 1–2 minutes, stirring frequently, until they become puffy and aromatic. (Tip: Over-roasting makes them bitter; remove as soon as they change color.)
Let the roasted chillies cool completely.
In a spice grinder or high-speed blender, combine the cooled toasted spices, roasted chillies, dry mango powder, salt, and asafoetida. Grind in short pulses until a fine powder forms. (Tip: Let the grinder rest between pulses to avoid overheating and losing flavor.)
Transfer the powder to an airtight container. Store in a cool, dark place for up to 3 months.

Dry and crumbly, this chutney delivers an intense heat balanced by earthy spices. Store it in an airtight jar and use it as a seasoning for potatoes, eggs, or even popcorn.

Stuffed Chilli Pickle

Here's a unique appetizer that combines the heat of large green chillies with a tangy, spiced mustard seed stuffing. This stuffed chilli pickle is perfect for those who love bold flavors and enjoy a bit of crunch.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Large green chillies – 6
Mustard seeds – 2½ tbsp
Salt – 1 tsp
Turmeric powder – ½ tsp
Asafoetida – ¼ tsp
Vinegar – 2 tbsp
Oil – 2 tbsp

Instructions

Wash the large green chillies and pat them completely dry with a kitchen towel. Slit each chilli lengthwise from the top to the tip, leaving the stem intact. Carefully remove the seeds and membranes if you prefer less heat. Wear gloves to avoid skin irritation.
In a small bowl, combine 2 tablespoons of mustard seeds, 1 teaspoon of salt, ½ teaspoon of turmeric powder, and ¼ teaspoon of asafoetida. Add 1 tablespoon of vinegar and mix into a thick paste. The mixture should be moist but not runny.
Using a small spoon or your fingers, stuff each chilli cavity generously with the mustard seed paste. Press gently to ensure the filling holds.
Heat 2 tablespoons of oil in a skillet over medium heat. Add ½ teaspoon of mustard seeds; when they start to pop, add the stuffed chillies in a single layer. Reduce the heat to low. Cook for 5 to 7 minutes, turning every minute, until the chillies are slightly shriveled and the oil begins to separate from the filling.
Drizzle the remaining 1 tablespoon of vinegar over the chillies and stir gently to coat. Cook for another minute, then turn off the heat. The vinegar will sizzle and create a tangy glaze.
Transfer the stuffed chillies to a clean, dry jar. Allow them to cool completely at room temperature before sealing. Refrigerate and serve as a spicy appetizer or side.

No need to wait for days to enjoy this pickle—it's ready after cooling, with the chillies still retaining some crunch and the stuffing bursting with tangy, mustardy flavor. Serve it alongside a simple dal-rice or as a zesty topping for sandwiches.

Lemon and Chilli Pickle with Fenugreek

Often, the most rewarding pickles require patience and precision. This Lemon and Chilli Pickle balances bright citrus with gentle heat and fenugreek's nutty aroma, creating a versatile condiment for any meal.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

Main

Lemons (cut into wedges) – 4 medium
Green chillies (slit) – 10
Fenugreek seeds – 2 tbsp
Mustard oil – ½ cup
Salt – 2 tbsp

Instructions

Wash and thoroughly dry 4 medium lemons. Cut each lemon into 8 wedges, removing any seeds. Tip: Use a clean, dry knife to prevent spoilage.
Slit 10 green chillies lengthwise, keeping the stem intact. Remove seeds if less heat is desired.
In a small pan over medium heat, dry roast 2 tbsp fenugreek seeds until fragrant and slightly darkened, about 2 minutes. Tip: Stir constantly to avoid burning.
Grind the roasted fenugreek seeds into a fine powder using a spice grinder or mortar and pestle.
In a large bowl, combine the lemon wedges, slit green chillies, fenugreek powder, and 2 tbsp salt. Toss well to coat evenly.
In a separate pan, heat ½ cup mustard oil until it reaches its smoking point (about 375°F). Let it cool for 2 minutes, then pour the warm oil over the lemon mixture. Tip: Heating mustard oil removes its harsh pungency.
Stir the mixture thoroughly, ensuring all pieces are coated with oil. Transfer to a clean, dry glass jar and seal tightly.
Place the jar in direct sunlight for 3–4 days, shaking it once daily. The pickle is ready when the lemons soften and the oil turns golden.

Perfectly tangy and spicy, this pickle develops deeper flavors over time. Pair it with Indian flatbreads or rice dishes for a burst of zest. Plus, it keeps well for months when stored properly.

Raw Mango and Chilli Pickle

Even if you've never made pickle before, this step-by-step guide ensures success. Raw mangoes and green chillies are preserved in spiced oil to create a classic, sour Indian side. Follow along to make a batch that will last for weeks.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 5 minutes

Ingredients

For the Pickle

Raw mango – 2 cups, cubed
Green chillies – 4, slit
Salt – 2 tbsp
Turmeric powder – 1 tsp
Red chili powder – 1 tbsp
Mustard oil – ¼ cup
Mustard seeds – 1 tsp
Fenugreek seeds – ½ tsp
Asafoetida – a pinch

Instructions

Wash and thoroughly dry the raw mango. Cut it into small cubes, about ½ inch each. Tip: Any moisture can spoil the pickle, so pat the mango pieces dry with a clean kitchen towel.
Slit the green chillies lengthwise, keeping the stem attached. Set aside.
In a large glass or ceramic bowl, combine the mango cubes, salt, turmeric powder, and red chili powder. Toss well to coat every piece. Let the mixture sit for 10 minutes.
Heat mustard oil in a small pan over medium heat until it just begins to smoke (about 350°F). Remove from heat and let it cool for 30 seconds. Tip: The smoking step is essential to reduce the oil's pungency.
Add mustard seeds and fenugreek seeds to the hot oil – they will splutter. Stir in asafoetida and the slit green chillies. Cook for 10 seconds until fragrant, then immediately pour the hot oil-and-spice mixture over the mango pieces.
Stir thoroughly so all mango cubes are coated with the spiced oil. Transfer the pickle to a clean, dry glass jar with a tight-fitting lid. Tip: Use a jar that has been sterilized with boiling water and dried completely.
Seal the jar and let it rest at room temperature for 2 days, shaking the jar once each day. After 2 days, the pickle is ready to eat. Store in a cool, dark place for up to 1 month.

Hints of sour mango, fiery chili, and warm spices mingle in every bite. This pickle transforms simple rice or flatbread into a vibrant meal. Drizzle a little of the oil over yogurt for an instant raita.

Oil-Free Chilli Pickle (Vegan)

Just because you're avoiding oil doesn't mean you have to give up on bold, zesty pickles. This no-oil green chilli pickle uses lemon juice both as a preservative and a tangy flavor base, resulting in a vibrant, low-fat condiment that's completely vegan.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 2 minutes

Ingredients

Green chillies (firm, fresh) – 20
Lemon juice (freshly squeezed) – ¼ cup
Salt (sea salt) – 1 tbsp
Mustard seeds (yellow or black) – 1 tsp
Fenugreek seeds – ½ tsp
Turmeric powder – ½ tsp
Asafoetida (hing) – ¼ tsp

Instructions

Wash the green chillies thoroughly under running water and pat them completely dry with a clean kitchen towel. Any moisture can cause spoilage.
Remove the stems from the chillies and slit each chilli lengthwise, leaving the seeds intact for maximum heat. For a milder pickle, scrape out the seeds before slitting.
Place a small dry pan over medium heat. Add the mustard seeds and fenugreek seeds. Dry roast them, shaking the pan frequently, until fragrant and the mustard seeds begin to pop, about 1 to 2 minutes. Be careful not to burn them.
Transfer the roasted seeds to a spice grinder or a mortar and pestle, and grind into a fine powder.
In a medium mixing bowl, combine the ground spice powder with the salt, turmeric powder, and asafoetida. Mix well.
Add the slit green chillies to the spice mixture. Pour the fresh lemon juice over them. Using clean hands or a spoon, toss everything together until every chilli is evenly coated with the spices and juice. Tip: Use a glass or ceramic bowl—metal can react with the acidity.
Transfer the pickle to a sterilized, completely dry glass jar. Press the chillies down firmly so they are submerged in the liquid. Seal the jar tightly.
Place the jar in a warm, sunny spot in your kitchen. Let it sit for 2 to 3 days, shaking the jar gently once a day to redistribute the juices. The pickle is ready when the chillies have softened slightly and the flavors have melded. After that, store it in the refrigerator.

Keep this pickle chilled; it will stay fresh for up to a month. The bright, tangy heat is a perfect foil for rich curries, rice dishes, or even spread onto sandwiches. Its oil-free nature means you can enjoy it guilt-free as a vibrant sidekick to any meal.

Conclusion

Craving bold flavors? This collection of Indian chilli pickle recipes brings fiery, tangy goodness to your kitchen. Try a few, then leave a comment with your favorite. Don’t forget to share this roundup on Pinterest for fellow spice lovers!

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