Green chili pickle recipe: If you have ever eaten at a dhaba, you must have tasted pickled green chillies there. Pungent, spicy and aromatic – this pickle makes any ordinary food instantly special. But did you know that you can make the same dhaba style chilli pickle at home, that too in just 5 minutes? Yes, this recipe is very easy and does not require long preparation or a lot of hassle. Just some basic spices, few green chillies and pickle and you will be ready which will add great flavor to the food. The cold season is also called pickle season. At this time, different types of pickles are made in every home, but Dhaba style green chilli pickle is the most distinctive among them. You can serve it with paratha, dal rice, khichdi or dal roti and the pleasure of eating will double every time. So let us know this quick recipe that will give you a taste like dhaba at home.

ingredients
– Green hot pepper – 250 grams
– Mustard oil – half a cup
– Lemon juice – 2 tablespoons
– Salt – to taste
– Turmeric powder – 1 teaspoon
– Red pepper powder – 1 teaspoon
– Amchur powder – 1 tablespoon
– Asafoetida – 1 pinch
– Fenugreek seeds – 1 teaspoon
– Garlic cloves – 6-7 (optional)

Watch (how to make pickled green chili peppers)
1. Preparing the hot pepper: First, wash the green hot pepper and wipe it well with a cotton cloth until not a single drop of water remains in it. Then remove the stem and cut the hot pepper slightly lengthwise in two or three places.
2. Prepare the masala: Add salt, turmeric, red chilli powder, dry mango powder, asafoetida and fenugreek seeds in a blender and grind them coarsely. If you like garlic, you can add it too.
3. Add the spices to the chili: Now put the chopped chili in a bowl, add the ground spices and lemon juice over it. Mix well with hands until the spices are properly coated in each chili.
4. Prepare the oil: Heat the mustard oil in a frying pan until it smokes slightly. Turn off the gas and let the oil cool completely.
5. Add oil: Add cold oil to the chili spice mixture and mix well.
6. Pickle storage: Fill the prepared pickle into a clean, dry glass jar. Leave the jar in the sun for 2-3 days until the spices ripen properly.
7. Dhaba style chilli pickle is ready: Now the pickle is ready to eat. You can keep it in the refrigerator and take it out and eat it when needed.

Special tips for testing the dhaba pattern
– To get the real dhaba flavour, make sure to use mustard oil.
– You can increase or decrease the amount of spices according to your taste.
-If you want a more durable pickle, add a little oil.
– By keeping it in sunlight, the color and taste of the pickles increase.

Benefits of this pickle
– Green pepper is rich in vitamin C, which helps increase immunity.
The spices in it control body temperature and increase appetite.
Lemon juice acts as a natural preservative, making the pickle last a long time.