Fresh Chilli, Turmeric & Lime Pickle
Spice Kitchen - Indian

Fresh Chilli, Turmeric & Lime Pickle

Follow Mita Mistry on her brilliant food blog Saffron and Spice. 
Original recipe link here.
Can't have an Indian dinner without any pickles or chutney.. Or any meal really.. I have been known to have this pickle with akuri (spiced scrambled eggs) in the morning too.. This pickle is so easy to make and you can knock it up and enjoy it a couple of days later.. Fresh green chillies with cracked mustard seeds, steeped in turmeric and lime oil.. not as hot as you might think as the chillis really mellow and give a rounded kind of heat that goes well with any kind of curry.

Makes a 400ml jarful

80g fresh green chillis, washed and dried in a tea towel 
60g cracked mustard seeds
1/4 tsp turmeric
1/4 tsp salt 
A generous squeeze of half a fresh lime or lemon 
Rapeseed or vegetable oil 


Cut the chillies into 1 cm pieces. Put the chillies into a bowl, add the salt, turmeric, cracked mustard seeds and give the mixture a squeeze of half a lime. Mix thoroughly.

Spoon the mixture into a jar and then pour the rapeseed or vegetable oil over the mixture to cover. Pickle.

Leave the pickle in the airtight jar for a couple of days and enjoy with hot chappatis when ready.. Feel good at first chilli bite..

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