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Green Chilli Pickle, Low Salt Recipe

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Tarla Dalal

 04 April, 2017

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Chillies come together with a unique blend of spices, giving rise to a tongue-tickling accompaniment for any meal. Whether dhoklas or khichdi, just serve a little of this Green Chilli Pickle alongside the dish to give it a fiery touch.

A special blend of spices like soonth and carom seeds compensates for the reduction in salt, giving the same finger-licking effect as a salt-loaded one.

This yummy accompaniment can also be enjoyed by hypertensive people, in limited quantities and only occasionally.

A low-salt, low-sodium menu can also include other dishes like the Mili Jhuli Subzi and the Mooli Moong Dal .
Preparation Time

10 Mins

Cooking Time

5 Mins

Total Time

15 Mins

Makes

1 cup

Ingredients

Method
Handy tip:
  1. Use only light green variety of chillies to make this pickle, else the pickle will be very spicy.

  1. Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for 2 to 3 minutes. Remove from the flame and keep aside.
  2. Dry roast the cumin seeds, peppercorns and carom seeds together in a broad non-stick pan till it leaves a nice aroma. Remove from the flame and keep aside to cool.
  3. Powder all the roasted ingredients in a blender till smooth.
  4. Add the dry ginger powder, jaggery, lemon juice and salt and mix well.
  5. Mix the prepared masala with the sautéed green chillies in a deep bowl and keep aside to marinate for atleast 3 to 4 hours.
  6. Cover with a lid and refrigerate till required. This pickle will last for 2 to 3 days in the refrigerator.

Green Chilli Pickle, Low Salt Recipe recipe with step by step photos

Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per tbsp
Energy12 cal
Protein0 g
Carbohydrates2.1 g
Fiber0 g
Fat0.4 g
Cholesterol0 mg
Sodium27.7 mg

Click here to view Calories for Green Chilli Pickle, Low Salt Recipe

The Nutrient info is complete

Your Rating*

user
Foodie #610605

Oct. 15, 2019, 10:28 a.m.

I don't like Bhavnagari Chillies, when I prepared this recipe I liked it very much. It was spicy and tasty.

user
Sonal Modi

Sept. 6, 2016, 9:45 a.m.

Not satisfied.

user
Tarla Dalal

Sept. 6, 2016, 9:45 a.m.

Hi Sonal, this recipe is a low salt recipe and hence the taste will be different. Let me know if there were any specific issues you faced. Thanks.

user
Nisha

Nov. 10, 2011, 7:32 p.m.

Sweet, spicy and tangy at the same time... Good accompaniment for any meal. The salt was a little less but I think that''s because the recipe is meant for those with high BP.

user
Pls have option to unsubsribe

Oct. 12, 2010, 3:50 p.m.

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