How about having a paratha with homemade Spicy Garlic Achar on a chill morning of winters? This Garlic Chili Pickle Recipe made from Indian spices is a quick 10 min recipe that is totally preservative free and uses minimum oil!
Those who think that it's not a healthy breakfast, I might suggest you to read on.
This traditional recipe of Green Chili Pickle with Garlic has been passed down through generations. Bursting with aromatic spices, fiery green chilies, and the pungent punch of garlic, this Lahsun ka Achar, as we call it in India, is a true delight for pickle enthusiasts and spice lovers alike.
Made with Indian spices: Mustard seeds (Black sarson), Fennel seeds (Saunf), Fenugreek seeds (Methre) and Jeera (Cumin Seeds), this Indian Garlic Green Chili Pickle elevates every bite with its intense and addictive taste.
The secret lies in the careful selection of ingredients and the patience required during the pickling process.
Whether you enjoy it with a warm plate of steamed rice, a crispy Poori or Paratha, Green Chili Pickle is full of spicy and savory flavors that is a totally indulgent experience.
Find More Indian Pickles: Gobhi Gajar Shalgam Achar, Amla Achar, Sweet Lime Pickle.
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Why Would You Love This Recipe?
- Vegan and Gluten Free.
- Preservative Free Pickle Recipe (Uses natural preservative - salt and oil).
- Made from fresh ingredients.
- Full of Spicy and Savory Flavors.
- Uses Minimum oil to temper the ingredients.
- Rich in Indian Spices.
- Scalable Recipe.
- The Best Green Chili Garlic Pickle Ever!
Ingredients
- Garlic- is the star ingredient of this recipe. Fresh garlic cloves work best for this recipe. One may use spring garlic as well. Garlic adds strong and aromatic flavor. This recipe roasts garlic slowly over the stove top and that makes garlic mildly buttery.
- Green Chili- Fresh Green chilly adds spicy kick to this pickle. It adds much needed earthy flavor . I haven't tried this recipe with red chilly. But it would work well too.
- Mustard Oil- helps preserve the pickle naturally. If you avoid using mustard oil for edible purpose, I would suggest using Sesame oil. Vegetable oil is not recommended for pickles.
- Spices-Indian spices work best for any pickle recipe. I have used Cumin, Fennel seeds, Methre (Fenugreek Seeds), mustard seeds, turmeric powder, chilly powder, Amchur (Dry Mango powder), normal salt and Pink Salt.
Is This Green Chili Achar healthy?
Achar, also known as Indian pickle, can be a flavorful addition to meals, but its healthiness depends on various factors.
- Achar can be a source of beneficial nutrients. Certain ingredients used in achar, such as fruits, vegetables, and spices, can provide essential vitamins, minerals, and antioxidants.
- Achar is often high in salt, oil, and sometimes sugar, which can be a concern for those with certain health conditions. Consuming achar in moderation is important to avoid excessive intake of these ingredients.
- Homemade achar allows you to control the ingredients and their quantities, making it a potentially healthier option. Additionally, exploring low-sodium or reduced-sugar versions of achar can be beneficial for those watching their salt or sugar intake.
- Both green chilies and garlic are known to contain antioxidants that help protect the body against damage from harmful free radicals.
- Green chili garlic pickle, when consumed in moderation, can stimulate digestion due to the presence of spices like cumin, mustard seeds, and fenugreek. These spices have been traditionally used to aid digestion and promote a healthy gut.
Remember, it's always a good idea to consult with a healthcare professional or nutritionist regarding your specific dietary needs and any concerns you may have.
Expert Tips
- Choose fresh green chilies and garlic cloves for the pickle. Make sure they are firm and free from any signs of spoilage. Freshness plays a crucial role in the flavor and quality of the pickle.
- Before starting the pickling process, ensure that the jars, spoons and lids you will be using are thoroughly sterilized. This helps to prevent any bacterial contamination and prolongs the shelf life of the pickle. Always use clean dry utensils for every step involved in pickling.
- After preparing the pickle, keep it in sun for a couple of days and then store it in a cool and dry place to ferment. This allows the flavors to develop and intensify over time. You may shake the jar for mixing up ingredients. We may mix with a clean dry spoon but I avoid doing that as opening the jar again and again allows moisture to enter.
- Before consuming the pickle, inspect it for any signs of spoilage, such as mold growth, off smells, or unusual colors. If you notice any signs of spoilage, discard the pickle immediately.
- This green pickle would be very spicy. Feel free to adjust the ratio of green chili to garlic as per your preference.
Storage Suggestions
Transfer the pickle to clean, dry glass jars with tight-fitting lids. Glass jars are preferred as they are non-reactive and help maintain the flavor and quality of the pickle. Fill the jars with the pickle, leaving some headspace at the top. This allows for expansion during fermentation and prevents the pickle from overflowing.
Store in a cool, dark place: Place the jars in a cool and dark area, away from direct sunlight (except for first few days when Pickle is in the process of making) and heat sources. Ideally, store them in a pantry, cupboard, or refrigerator.
The shelf life of green chili garlic pickle can vary depending on the specific recipe and storage conditions. Generally, properly stored pickle can last for several months to a year. This garlic pickle would be good for about few weeks, when made with proper care.
Recipe FAQs
Well, for any achar, ensure that there is no room of moisture in any of the jars, spoons, food, spices etc used for achar. The vegetable should be washed and dried in sun and wiped with clean cloth, chopped with clean and dry knife.
It depends on the type of achar. In general, achars have shelf life that varies from few days to months to years. Achars are made with natural preservatives like salt, sugar, gud and oil and they go through a slow fermentation process. Nimbu Achar, Mango pickle, jams etc are good really for years. This green chilly garlic pickle would be good for few weeks.
Achars are best at room temperature and if made while keeping in sun properly. A few made in oil shall have a sufficient layer of oil over them so that air or moisture doesn't affect it.
The one that can be kept for weeks may last longer if stored in refrigertaor.
This purely holds for homemade achars and market ones perhaps need refrigeration.
The best utensil is glass or ceramic. Avoid steel as it reacts with salt and creates a chemical which is harmful. I avoid plastics too as I show sun to all achars and you really don't wish to heat up plastic in sun with food in it.
Detailed Recipe With Steps
Step 1 Gather, chop and Grind
Gather all the ingredients. Dry grind the whole spices cumin, fenugreek seeds (methre), fennel seeds, and mustard seeds. Chop the green chilies.
Step 2 Temper Garlic in Oil & Spices
In a heavy bottomed wok, heat the mustard oil and let it burn for few min. Once it cools off a bit (color changed from dark yellow to light yellow), add heeng, haldi, saunf, red chilli powder.
Add garlic and cook for a min.
Step 3 Add Coarse Spices
Add green chilies. Add salt and black salt (kala namak) and mix well. You may cover with lid for about a min or two.
Add the ground masala and Amchur (Mango Powder). If you dont have Amchur, you may use 1-2 teaspoon lemon juice. Mix really well and switch off the flame.
Step 4 Keep Pickle in Sun for 3-4 Days
The garlic green chili pickle is ready. Keep the jar in sun for few days. One may start eating it in 2 days itself.
Stories From the Kitchen
I learnt the art of making achar from my mother-in-law. She was perfect when it came to ratios in recipes. I am totally an approximate person and still struggle to write recipes with perfection.
You know I watch my own video to note down the tsps and tbsps. You can imagine how bad I am at ratios. The recipe of this achar is crafted by me from scratch. During Navratri, we avoid having garlic and onions. Due to lockdown in city, in last Navratri I had loads of garlic lying in my kitchen and throwing food is something I just can' t do. I thought of using all of it at one go and it was really a good idea as we were done well before Navratri began.
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Garlic Green Chilly Pickle Recipe
Equipment
- heavy bottomed pan / kadai
- glass jar
Ingredients
- 20 small green chillies fresh, washed and dried
- 2-3 large garlics peel off and take out the cloves
- 1 teaspoon mustard seeds (Rai)
- 1 teaspoon fenugreek seeds (methre)
- 1 teaspoon Jeera (cumin)
- 2 teaspoon Red Chilli powder
- 2 teaspoon fennel seeds powder (saunf)
- 1 teaspoon Black salt (kala namak)
- 1 teaspoon Plain salt
- 1.5 tablespoon mustard oil
Instructions
- Gather all the ingredients. Dry grind the whole spices fenugreek seeds (methre), mustard seeds and jeera. Chop the green chillies.
- Take mustard oil in kadai (heavy bottomed pan) and let it burn for few min. Once it cools off a bit (color changed from dark yellow to light yellow), add heeng, haldi, saunf, red chilli powder.Add garlic and cook for a min.
- Add green chillies. Add salt and black salt (kala namak) and mix well. You may cover with lid for less than a min.
- Add the ground masala and Amchur (Mango Powder). If you dont have Amchur, you may use 1-2 teaspoon lemon juice. Mix really well and switch off the flame.
- The garlic green chilli pickle is ready. Keep the jar in sun for few days. One may start eating it in 2 days itself.
Notes
- Choose fresh green chilies and garlic cloves for the pickle. Make sure they are firm and free from any signs of spoilage. Freshness plays a crucial role in the flavor and quality of the pickle.
- Before starting the pickling process, ensure that the jars, spoons and lids you will be using are thoroughly sterilized. This helps to prevent any bacterial contamination and prolongs the shelf life of the pickle. Always use clean dry utensils for every step involved in pickling.
- After preparing the pickle, keep it in sun for a couple of days and then store it in a cool and dry place to ferment. This allows the flavors to develop and intensify over time. You may shake the jar for mixing up ingredients. We may mix with a clean dry spoon but I avoid doing that as opening the jar again and again allows moisture to enter.
- Before consuming the pickle, inspect it for any signs of spoilage, such as mold growth, off smells, or unusual colors. If you notice any signs of spoilage, discard the pickle immediately.
- This green pickle would be very spicy. Feel free to adjust the ratio of green chili to garlic as per your preference.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 106 |
| % Daily Value* | |
| Total Fat 4.3g | 6% |
| Saturated Fat 0.5g | 2% |
| Cholesterol 0mg | 0% |
| Sodium 426mg | 19% |
| Total Carbohydrate 13.7g | 5% |
| Dietary Fiber 2.4g | 9% |
| Total Sugars 2.8g | |
| Protein 3.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 62mg | 5% |
| Iron 2mg | 9% |
| Potassium 300mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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