Green Chilli Pickle

Preparation info
  • Makes

    1 jar

    • Difficulty


    • Ready in

      10 min

Appears in
Mowgli Street Food

By Nisha Katona

Published 2018

  • About

This is supposed to be a mind-blowingly hot pickle, which feeds into that addiction that most of the East have to sheer blinding heat in their food. If you want a milder pickle, then remove all the seeds and the white pith from the chilli and choose big banana chillies instead of the finger sort.


  • 10 tbsp black mustard seeds
  • 400 g/14 oz chopped green chilli


  1. In a pestle and mortar, grind the mustard seeds until they make a coarse powder.
  2. In a sterilised glass jar, add the green chillies, ground mustard seeds and salt.
  3. Cover the jar tightly with the lid and give everything a good shake, then leave in a quiet corner of the kitchen for 3 days.
  4. After 3 days, add the lemon juice and the ground turmer