No Oil Instant Green Chili Pickle Recipe

29 Dec No Oil Instant Green Chili Pickle Recipe

Last Updated on December 29, 2025 by blessmyfoodbypayal

No Oil Instant Green Chili Pickle Recipe with step wise pictorial and video method.

Love for pickles in Indian households is known to the world because pickle is the one side dish that completes the meal.

Pickle is such a thing that has the tendency to cover up any of the shortcomings in your meal. A less tasty meal can become mouthwatering when it is associated with tongue tickling pickle.

And most of the times, pickles come to the rescue when you have nothing to eat as a vegetable. Paratha achaar, paratha roti are the best combos when you have nothing else to eat.

Pickles generally need lots of time and patience in making but what if you get to have a recipe with least efforts involving no long duration. No complete drying of vegetables, no need of placing the pickle jar under the sun for days, just make and start eating. Isn’t it so easy and simple, exactly like we prepared instant gajar muli aur hari mirch ka achar.

Story doesn’t end here. When we were kids, we never heard of a pickle without tons of mustard oil and still it was unbelievable to expect any such pickle recipe but all thanks to social media which provides the new techniques and recipes to our doorsteps.

Got this idea zero oil pickle from a reel and it’s worth it.

Though this is short term recipe but hardly matters when the entire process is quick and easy.

So go for it now…

STEP-WISE PICTORIAL RECIPE OF NO OIL GREEN CHILI PICKLE RECIPE :

Wash green chilies very well and leave them to dry completely. There should be no trace of water left on them.

Pluck their stem part. Slit them into 2 parts using scissors or knife. Keep aside.

Now take a pan and add cumin seeds,fennel seeds, fenugreek seeds, mustards (rye), black mustard seeds and yellow mustard seeds. Roast them for 2-3 minutes on low heat.

Leave them to cool down completely. Grind to a coarse powder. Add this powder to the chilies.

Add nigella seeds, asafoetida, turmeric powder, kashmiri Red chilli powder and salt.

Give them a good mix so that all the spices get coated on chilies.

Add white vinegar and mix well.

No oil instant green chilies pickle is ready. Store in a clean airtight container and store in refrigerator for up to 2 months.

NOTES

1. Highly spicy or less spicy, this is your choice to use any kind of chilies for this pickle recipe.
2. If you want to enhance the life of this oil from 2 months to much more, then add 4 tbsp of hot mustard oil in the end.

NO OIL INSTANT GREEN CHILI PICKLE RECIPE – RECIPE CARD

No Oil Instant Green Chili Pickle Recipe

blessmyfoodbypayal

No Oil Instant Green Chili Pickle a quick tangy homemade condiment made instantly without oil, using spices, lemon, and salt.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 minutes mins

Course Condiment

Cuisine Indian

Servings 275 grams

Ingredients

  

• 250 gram green chilies
• 1 tsp Cumin seeds (Jeera)
• 3 tsp fennel seeds (sounf)
• 1 tsp Fenugreek seeds (methi dana)
• 2 tsp Mustards (rye)
• 1.5 tsp black mustard seeds (kali sarsoo)
• 1.5 tsp yellow mustard seeds (peeli sarsoo)
• 1/2 tsp Nigella seeds (kalonji)
• 1/2 tsp Asafoetida (hing)
• 1 tsp turmeric powder
• 1 tbsp Kashmiri Red chilli powder
• 3 tsp salt
• 4 tbsp White Vinegar

Instructions

 

• Wash green chilies very well and leave them to dry completely. There should be no trace of water left on them.
• Pluck their stem part.
• Slit them into 2 parts using scissors or knife. Keep aside.
• Now take a pan and add cumin seeds,fennel seeds, fenugreek seeds, mustards (rye), black mustard seeds and yellow mustard seeds. Roast them for 2-3 minutes on low heat.
• Leave them to cool down completely.
• Grind to a coarse powder.
• Add this powder to the chilies.
• Add nigella seeds, asafoetida, turmeric powder, kashmiri Red chilli powder and salt.
• Give them a good mix so that all the spices get coated on chilies.
• Add white vinegar and mix well.
• No oil instant green chilies pickle is ready. Store in a clean airtight container and store in refrigerator for up to 2 months.

Notes

1. Highly spicy or less spicy, this is your choice to use any kind of chilies for this pickle recipe.
2. If you want to enhance the life of this oil from 2 months to much more, then add 4 tbsp of hot mustard oil in the end.

Keyword No Oil Instant Green Chilies Pickle