Mamta's Kitchen

Chilli and Garlic Pickle

Chilli and Garlic Pickle

Sushma Agarwal

This is a tasty and easy to make pickle/chutney. It is not a preserve, though you can keep it in the fridge for a couple of months. It will last longer, if you increase the amount of oil and vinegar. It is great served with papars (papodoms) or savoury crackers or Mathari Savory Biscuits. Makes one small jar.


  • 250 gm. green chillies

  • 100 gm. garlic

  • 1 tsp. cumin seeds

  • 1 tsp. fennel seeds

  • 1 tsp. nigella or kalaunji seeds

  • 1 tbsp. salt (adjust to taste)

  • 50 ml. vegetable oil

  • 1 tsp. mustard seeds

  • 125 ml. malt vinegar


  1. Grind chilli and garlic together. Keep aside.

  2. Dry grind cumin, nigella and fennel seeds together. Keep aside.

  3. Heat oil in a pan, add mustard seeds.

  4. When the seeds splutter, add the garlic-chilli mix, ground spice mix and salt. Fry on low heat for about 45 minutes, stirring from time to time. This will dry up the water from the chillies and garlic.

  5. Turn heat off, cool completely.

  6. Add vinegar and mix. Transfer to a clean jar.

  7. Enjoy!

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