I simply adore Green Chillies and hear this bit, when i was deciding a suitable name for my blog, all i wanted was Chilli to be associated with it.
Indians love their green chillies with food right from their first meal of the day i.e. Breakfast. Our staples like poha, upma, paratha or chutneys for idlis and dosas are incomplete without the right kick of spice.
A boring meal can be made interesting by adding a green chilli pickle. In case you haven’t tried my traditional green chilli pickle recipe, please do.
This recipe of instant green chillies pickle is what I usually make every monsoon season for three reasons (1) I get fresh Bhavanagari Green chillies in the market (2) the best way to increase immunity from constant weather change (3) Non-spicy – so husband enjoys.
These variety of chillies (though they contain seeds) are completely non-spicy. They are the best option to add in dals or stuffed with chickpea flour and spices to make stuffed mirchi (chilli) that can be enjoyed with hot dal rice and some clarified butter or ghee drizzled on top.
If you read some of the health benefits of Green chillies, I am sure you will be just as pleased to try out the recipe.
- Green chillies have zero calories.
- They protect our body against cancer as they are loaded with antioxidants. They are also believed to keep prostate problems away.
- The capsaicin found in green chillies though hot are shown to lower body temperature by stimulating the cooling center of the hypothalamus in the brain.
- Capsaicin in green chillies also have a stimulating effect on the mucus membranes of the nose and sinuses. Capsaicin stimulates blood flow through the membranes and causes mucus secretion to become thinner. This action makes it beneficial in combating the common cold or sinus infections.
- Loaded with Vitamin C and beta-carotene, green chillies are great for healthy eyes, skin and immune system. Make sure to store the green chillies at a dark cool area because chillies lose their Vitamin C, when they are exposed to heat, light and air.
- Green chillies are proven to balance blood sugar levels.
The recipe is simple, maybe 5-7 mins of prep work & you are sorted. This pickle lasts in the fridge for around a week or so. But I guarantee you that this won’t last for a week.
Recipe for Instant Bhavanagari Green Chilli pickle –
- 200 gms Bhavanagri chillies washed & dried well
- Sesame oil or Vegetable oil – 5 tblsps
- Mustard seeds – 1 tsp
- Sesame seeds – 1 tsp
- Hing – a pinch
- Turmeric powder – a pinch (optional)
- Salt – as per taste
- Heat a kadhai or wok, put 5 tblsps of oil, add hing, mustard seeds and let it crackle.
- Add sesame seeds, turmeric powder (a pinch) and then add green chillies, salt and mix them well.
- The green chillies will burst a bit when you add them to the hot pan / kadhai / wok. Reduce the flame and give it a good stir in between.
- You will notice after 5-7 mins of cooking time that the chillies turn a bit soggy. Ensure the flame remains low else the chillies might burn or char on the outside.
- Just 10 odd minutes later, the pickle is ready. Transfer it into a glass jar once its cooled down.
- This instant pickle is a best accompaniment to any of your regular meals at home.
- This recipe is best suited for Bhavanagari chillies as they are not spicy. You can try the recipe with normal chillies too but you need to de-seed them.
- As soon as you transfer the pickle into a glass jar, refrigerate them.
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