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Green Chilli Pickle, Low Salt Recipe

Tarla Dalal
04 April, 2017


Table of Content
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 .
Tags
Preparation Time
10 Mins
Cooking Time
5 Mins
Total Time
15 Mins
Makes
1 cup
Ingredients
Main Ingredients
1 cup thinly sliced green chillies
1 tsp oil
1 tbsp cumin seeds (jeera)
1/2 tsp whole peppercorns (kalimirch)
1/2 tsp carom seeds (ajwain)
1/4 tsp dried ginger powder (sonth)
1 1/2 tbsp grated jaggery (gur)
1 tbsp lemon juice
1/8 tsp salt
Method
- Use only light green variety of chillies to make this pickle, else the pickle will be very spicy.
- 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.
- 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.
- Powder all the roasted ingredients in a blender till smooth.
- Add the dry ginger powder, jaggery, lemon juice and salt and mix well.
- Mix the prepared masala with the sautéed green chillies in a deep bowl and keep aside to marinate for atleast 3 to 4 hours.
- 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
Energy | 12 cal |
Protein | 0 g |
Carbohydrates | 2.1 g |
Fiber | 0 g |
Fat | 0.4 g |
Cholesterol | 0 mg |
Sodium | 27.7 mg |
Click here to view Calories for Green Chilli Pickle, Low Salt Recipe
The Nutrient info is complete

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.

Sonal Modi
Sept. 6, 2016, 9:45 a.m.
Not satisfied.

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.

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.

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