Cooked Chilli Pickle

Servings :

This easy and very spicy pickle goes well with pilaus or rotis/rice and curry.


  • 250 gm green chilies, cleaned and dried
  • 4 tbsp oil
  • 1/2 tsp rai/mustard seeds
  • 4 limro/curry leaves
  • 1/4 tsp garlic paste
  • 2 level tbsp gram flour/besan
  • 1 tsp salt (or to taste)
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp tomato paste/puree
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • 1 tbsp achar masala
  • water as needed


Since you will be handling spicy hot chillies, it is advisable to wear disposable gloves during this task to prevent your hands from having a burning sensation.

Make a small slit in each of the chillies. This prevents them from swelling up and bursting during the cooking process. Set them aside.

Take a bowl and add the gram flour, tomato paste, half tsp. salt, chilli powder and turmeric powder. Mix it together. Then add a bit of water and stir to make a thin smooth paste. Set aside.

Heat the oil in a pan and add the rai/mustard seeds. Once they splutter, add the chopped curry leaves and garlic paste. Stir and quickly add in the prepared gram flour paste. Cook on low heat until the oil separates, adding a bit of water if the mixture begins to stick. Make sure to keep stirring or adding a bit of water as needed, do not allow the mixture to get lumpy…let it stay smooth. Once the mixture has lost its raw taste/smell, add the green chillies and sprinkle the remaining salt on them. Stir fry, adding a bit of water every now and then if needed until the chillies soften slightly and the masala coats them. This should take about 7-10 minutes depending on the size of the chillies. Lastly, sprinkle the sugar and achar masala, and squeeze in the lemon juice. Give everything a final stir, leave it on the heat for a minute then turn it off. Serve as required. This pickle will keep if refrigerated for up to 2 weeks. Store in a glass jar to retain freshness.

Enjoy! 🙂

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