Mirchi ka Kutta (Hot green chilli pickle)

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 200 g - green chillies, chopped
  • 1 tsp - mustard seeds
  • 1/2 tsp - fenugreek seeds
  • 3/4 cup - beaten curd
  • 1/2 tsp - turmeric powder
  • Salt - to taste
  • 1/2 tbsp - sugar ( reduce sugar, if you do not want it sweet)
  • 1/2 - lime, squeezed
  • 1 tbsp - oil
  • To be roasted and powdered:
  • 1 tbsp - mustard seeds
  • 1 tbsp - fennel seeds
  • 1 tsp - fenugreek seeds

How to Make Mirchi ka Kutta (Hot green chilli pickle)

  • Dry roast the mustard seeds, fennel seeds and fenugreek seeds. Grind into a fine powder. Keep aside.
  • Heat oil in a pan. Tip in the mustard seeds and fenugreek seeds.
  • When they start to splutter, add the chopped chillies and saute, till the chillies become soft.
  • Add turmeric powder and fry for a few seconds.
  • Add the curd, salt, sugar and the powdered mix. Mix well.
  • Let it cook, till all the liquid evaporates. Add the lime juice and mix well.
  • Check the seasoning and adjust to suit your liking. After it cools, transfer into a clean and dry jar.
  • This pickle can be stored in a refrigerator, for up to 3 weeks.
  • Recipe Courtesy: Mareena's Recipe Collections