This fermented green chile mustard pickle is hot, tangy, and alive: Indian green chiles crushed with yellow mustard seeds, turmeric, salt, and lemon juice, then left to bubble into something fierce and complex. It takes fifteen minutes of work and a few days of patience. A half-teaspoon transforms a bowl of rice.
Pairing pungent mustard with fiery chiles might not sound like it should work, but I promise you, the combination is absolutely sublime. A quick two-day fermentation with lemon juice and salt magically rounds off the sharp edges, creating a champion condiment worthy of a permanent spot on your kitchen table. My favorite way to enjoy it? A spoonful alongside soft-boiled eggs to kickstart the morning.
Ingredients
• Makes a small 3–4 ounce jar
• 4 teaspoons yellow mustard seeds
• 3 ounces / 85g (3 oz) Indian green chiles (about 25)
• 2 level teaspoons salt
• ½ teaspoon ground turmeric
• 4 tablespoons / 60ml (2 fl oz) canola oil
• 2 tablespoons / 30ml (1 fl oz) fresh lemon juice
Instructions
1. Crush the mustard seeds with a mortar and pestle until most have split in half. Transfer them to a non-reactive bowl (glass or ceramic works best).
2. Halve the green chiles and cut them into 2-inch pieces. Add them to the bowl with the crushed mustard seeds.
3. Add the salt, turmeric, canola oil, and lemon juice to the bowl. Mix thoroughly to ensure everything is well-coated.
4. Cover the bowl with a clean tea towel and leave it on the counter at room temperature for two days to ferment.
5. Stir the mixture once or twice a day during the fermentation process.
6. After two days, transfer the pickle to a sterilized jar, seal it, and store it in the refrigerator.
Nutritional Information
• Serving Size: 1 teaspoon (5 ml / 0.2 fl oz)
• Calories: 15
• Sodium: 150mg
• Fat: 1g
• Carbohydrates: 1g
• Note: is an estimate and may vary based on used.
Pro Tips
• Use a glass or ceramic bowl for mixing and fermenting, as metal can react with the acidic lemon juice.
• For a milder pickle, you can remove the seeds from the chiles before chopping them.
• This pickle is a fantastic flavor booster for dal, chapatis, vegetable subjis, and avocado toast.
• Ensure your storage jar is properly sterilized to keep the pickle fresh in the fridge for up to a month.
FAQ
Q: Is this green chile pickle recipe vegan
A: Yes, this recipe is 100% vegan and plant-based. All ingredients—mustard seeds, chiles, salt, turmeric, canola oil, and lemon juice—are derived from plants, making it a perfect flavor booster for any vegan meal.
Q: Can I use a different type of chile
A: Absolutely. While Indian green chiles provide a specific heat and flavor, you can easily substitute them. Serrano peppers are a great alternative for a similar heat level. For a milder version, try using jalapeños with the seeds removed.
Q: What are the best vegetarian pairings for this pickle
A: This versatile condiment is amazing with many vegetarian dishes. Beyond soft-boiled eggs, try stirring a spoonful into lentil dal, serving it alongside vegetable curries and rice, spreading it on avocado toast, or using it as a zesty topping for roasted potatoes or tofu scrambles.
Q: How long will this fermented pickle last in the fridge
A: When stored in a properly sterilized, airtight jar in the refrigerator, this pickle will stay fresh and delicious for up to one month. The salt and lemon juice act as natural preservatives, but always use a clean spoon to serve and check for any signs of spoilage before consuming.
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Fermented Green Chile Mustard Pickle
Ingredients
Method
- Crush the mustard seeds with a mortar and pestle until most have split in half.
- Transfer them to a non-reactive bowl (glass or ceramic works best).
- Halve the green chiles and cut them into 2-inch pieces.
- Add them to the bowl with the crushed mustard seeds.
- Add the salt, turmeric, canola oil, and lemon juice to the bowl.
- Mix thoroughly to ensure everything is well-coated.
- Cover the bowl with a clean tea towel and leave it on the counter at room temperature for two days to ferment.
- Stir the mixture once or twice a day during the fermentation process.
- After two days, transfer the pickle to a sterilized jar, seal it, and store it in the refrigerator.
