How to make Goan Chilli Pickle - Popular Goan pickle recipe made using green and red chillies.

This recipe is from the book Cooking with Love.

Main Ingredients : Mild Green Chillies (कम तीखी हरी मिर्च ), Dried Chillies

Cuisine : Goan

Course : Pickles, Jams and Chutneys

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Goan Chilli Pickle Recipe Card

Goan Chilli Pickle

Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

For more recipes related to Goan Chilli Pickle checkout GOAN CHILLI PICKLE. You can also find more Pickles, Jams and Chutneys recipes like Shimla Mirch ka Achar, Hollandaise Sauce, Plum Dip (Chutney), Vinaigrette Dressing.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Goan Chilli Pickle Recipe

  • Mild Green Chillies 500 grams

  • Dried Chillies 8-10

  • Salt 1/2 cup

  • Vinegar 1 cup

  • Garlic chopped 250 grams

  • Ginger chopped 200 grams

  • Tamarind pulp 1/2 cup

  • Sesame oil (til oil) 1 cup

  • Sugar 1 cup

  • Fenugreek seeds (methi dana) powdered 1 tablespoon


Step 1

Crush the green chillies with a little salt in a blender. Soak the red chillies in a little of the vinegar for about half an hour. Crush the garlic and ginger.

Step 2

Grind the red chillies with vinegar and tamarind pulp. Heat the oil in a non-stick pan till smoking point.

Step 3

Cool slightly and add the crushed garlic, ginger and green chillies. Sauté on high heat for four to five minutes.

Step 4

Add the red chilli paste and sugar, and continue to cook, stirring continuously for another four to five minutes.Add the remaining salt and stir. Add the powdered fenugreek seeds and mix well.

Step 5

Cook for five to seven minutes. Set aside to cool completely. When cooled to room temperature, transfer into sterilized bottles. Transfer into sterilized bottles and store in a refrigerator.