The Fiery Elixir: Exploring the Spicy World of Green Chili Pickle

If there was one vegetable you would find in any Indian dish, it would be the green chilli. The number of ways this devilishly spicy vegetable is consumed is unfathomable. The green chilli is used to add a kick of spice to any dish and is eaten both raw and cooked. Sometimes people even eat raw green chillies along with their meals to add more flavour.

When individuals seek a departure from consuming these vegetables raw, they turn to their pickles. As individuals indulge in this pickle, they experience a pleasant zing on their palate, complemented by a refreshing sour undertone. The green chilli pickle, prepared using traditional techniques, skillfully combines the perfect blend of medium spiciness and sourness, creating a flavorful and invigorating culinary delight.

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The Flavor Profile of Green Chili Pickle

This spicy condiment has a strong flavor that shouldn’t be taken lightly. It has a slightly sour taste with a moderate level of spiciness that gives it a kick. The addition of lime and mustard gives it a tangy and zesty flavor, making it a great condiment to make your everyday meals more exciting.

Regional Variations and Recipes

Since green chillies are a vegetable consumed in every part of the country, almost every region has its own recipe for green chilli pickles. In Gujarat, they even make a sweet version of this spicy condiment.

Let’s find out more about the different types of green chilli pickles in India.

Andhra Pradesh- Known for its famous Guntur Chillies, Andhra Pradesh loves indulging in spicy flavours. Made with a combination of spices, this version of the green chilli pickle is one of the spiciest.
Gujarat – Gujarat is known for its sweet and sour chilli pickle made using green chillies, jaggery, and tamarind. These pickles are typically served with traditional Gujarati dishes like khichdi and dal.
Punjab – Punjabi chilli pickles are packed with tangy flavours. Made with a blend of green chillies, these pickles are fondly eaten with normal or stuffed parathas.
West Bengal – The Bengali pickles are known for their sweet and sour flavours. The sugar in these pickles makes them the perfect combination of flavours.
Kashmir – The Kashmiri chillies are famous for their mild spiciness and rich smoky flavour. These pickles are generally made with oil, sugar and a blend of spices.

Storing and Preserving Green Chilli Pickle

Without refrigeration, if stored in a dry place out of direct sunlight, the green chilli pickle can be used for up to 1 month. Refrigeration prolongs the shelf life to up to 6-9 months. Ensure that the spoon used to serve the pickle is clean and dry, and the pickles are kept in glass containers. The pickle jar must be shaken every other day.

Avoid storing the pickle in plastic or metal containers while it is still hot. You can store it into mud bharnis and transfer it into an airtight plastic container later.

Conclusion

The green chilli pickle, known as hari mirch ka achar, can be made to suit different spice levels. Besides its delicious taste, it also offers various health benefits due to its antioxidants and iron-maintaining properties.

This versatile condiment complements any dish and is especially enjoyable with stuffed parathas. It holds a special place in Indian cuisine, adding a burst of flavor to every meal. If you’re looking to buy pickles online, check out FarmDidi for their authentic and flavorful options.