Temporary Green Chili Pickle Recipe: A Spicy, Tangy Delight

Green chili pickle, a popular condiment in many Indian households, adds an instant burst of flavor to any meal. Whether you’re having dal and rice, parathas, or a simple sandwich, a tangy green chili pickle can elevate the entire experience. If you're craving a quick fix for your pickle needs, this temporary green chili pickle recipe is the ideal solution. Unlike traditional pickles, which require fermentation over weeks, this quick pickle can be prepared in under an hour and enjoyed for a few days, making it perfect for a quick snack or accompaniment.
This pickle recipe uses fresh green chilies, aromatic spices, and tangy lemon juice, resulting in a spicy and zesty condiment that packs a punch. Let’s dive into the steps to make this delicious homemade green chili pickle.

Why Choose Temporary Green Chili Pickle?
Making a temporary or instant pickle has several advantages:
●    Quick and Easy: It doesn’t require the long fermentation process of traditional pickles.
●    No Preservatives: You can control the ingredients and avoid store-bought preservatives.
●    Fresh and Tangy: The immediate burst of flavor from fresh ingredients provides a delicious and authentic taste.
●    Short Shelf Life: Since it’s a temporary pickle, it’s best consumed within a few days, ensuring its freshness and vibrancy.
If you're someone who loves the taste of spicy pickles but doesn’t want to wait for weeks, this temporary green chili pickle recipe is perfect for you.

Ingredients for Temporary Green Chili Pickle
The ingredients for this quick green chili pickle are simple yet flavorful:
●    Fresh green chilies (10-12 medium-sized): Choose tender, slightly thick-skinned chilies for the best flavor and texture.
●    Lemon juice (3-4 tablespoons): Freshly squeezed for tanginess and to aid in preserving the pickle.
●    Mustard oil (2 tablespoons): Gives the pickle an authentic flavor and helps in preserving it for a few days.
●    Salt (to taste): Enhances the flavors and helps preserve the chilies.
●    Asafoetida (Hing) (a pinch): Adds a distinct aroma and flavor.
●    Cumin seeds (1 teaspoon): Adds a mild earthy flavor to the pickle.
●    Fennel seeds (1 teaspoon): Enhances the tangy and spicy notes of the pickle.
●    Carom seeds (Ajwain) (½ teaspoon): Provides a slightly bitter, earthy flavor and helps with digestion.
●    Turmeric powder (½ teaspoon): Adds color and subtle earthiness to the pickle.
●    Red chili powder (1 teaspoon): Adds heat and color.
●    Ginger powder (½ teaspoon): Optional, but adds a nice warmth to the flavor profile.

Step-by-Step Method for Making Temporary Green Chili Pickle
Step 1: Prepare the Green Chilies
1.    Wash the green chilies thoroughly and dry them completely using a clean towel. This step is crucial as any moisture can spoil the pickle quickly.
2.    Cut the stems off the green chilies. You can either leave the chilies whole or make a few slits along the length of each chili to allow the spices to penetrate better.
Step 2: Heat the Oil and Temper the Spices
1.    In a small pan, heat the mustard oil over medium heat. Let the oil heat up until it starts to smoke slightly (this step helps remove the raw taste of the mustard oil).
2.    Once the oil is hot, add the cumin seeds, fennel seeds, and carom seeds. Let them splutter and release their aroma, which should take about a minute.
3.    Now, add the asafoetida (hing), turmeric powder, and red chili powder. Stir quickly to mix the spices and avoid burning them.
Step 3: Add the Green Chilies
1.    Add the prepared green chilies to the pan and sauté them gently for 2-3 minutes. Stir occasionally to ensure all the chilies are coated with the oil and spices.
2.    The chilies should soften slightly but retain their crisp texture. Be careful not to overcook them, as you want them to stay firm.
Step 4: Add Lemon Juice and Salt
1.    Once the chilies are cooked, remove the pan from heat. Let it cool down for a few minutes.
2.    Once cooled, add fresh lemon juice and salt to the mixture. Mix well to combine all the ingredients.
3.    The lemon juice will provide the tangy flavor and help preserve the chilies, while the salt will enhance the overall taste.
Step 5: Let the Pickle Rest
1.    Transfer the pickle into a clean, dry jar with an airtight lid.
2.    Allow the pickle to rest for at least 1-2 hours before serving. This will allow the flavors to meld together and for the chilies to absorb the spices.
Step 6: Serve and Enjoy
Your temporary green chili pickle is now ready to serve! It pairs beautifully with a variety of dishes like dal-rice, parathas, biryani, or simply as a side dish with chapati.

Tips for Storing and Enjoying Green Chili Pickle
1.    Storage: Since this is a temporary pickle, store it in the refrigerator to keep it fresh for up to 5-7 days. Make sure the jar is tightly sealed to avoid contamination.
2.    Serving Suggestions: This spicy pickle can be served with almost any Indian dish. It also goes wonderfully with snacks like samosas, pakoras, or chaat.
3.    Adjusting Spice Levels: You can adjust the spice levels of the pickle by either adding or reducing the amount of green chilies or red chili powder according to your preference.
4.    Variety: For an extra twist, you can add garlic, ginger, or even mustard seeds to create variations of the pickle.

Conclusion
Green chili pickle is a flavorful and spicy addition to any meal, and this temporary recipe allows you to enjoy it fresh and tangy without the wait. With minimal ingredients and effort, you can whip up this pickle and enjoy the bold, zesty flavors for days. It’s a perfect way to spice up your meals and add an extra layer of tang to your dishes. Try this quick pickle recipe and elevate your mealtime with a burst of freshness and heat!