Are you looking to spice up your everyday meals? This Quick Butter Green Chilli Recipe is exactly what you need. If you have some light green chillies sitting in your fridge, you can turn them into a mouth-watering side dish in just 5 minutes. The combination of rich butter, tangy lemon juice, and savoury black salt transforms ordinary chillies into an explosion of flavour.
Whether you are serving it alongside dal rice, parathas, or a simple sabzi, this pan-fried butter mirch adds the perfect zesty kick. The best part? You only need 5 basic ingredients to make it. By cooking the chillies in a mix of oil and butter, you get that perfectly roasted texture without burning the butter. Follow this beginner-friendly guide to master this Quick Butter Green Chilli Recipe today!
Also Read: How to Make Instant Green Chilli Pickle Recipe at Home
Ingredients List
- 3 light green chillies (mildly spicy)
- 1 teaspoon cooking oil
- 1 tablespoon butter
- 0.5 teaspoon black salt
- 1 pinch regular salt (to taste)
- 1 tablespoon lemon juice
Step-by-Step Instructions
- Step 1: Prep the chillies. Wash 3 light green chillies thoroughly. Cut each chilli into 3 equal pieces, then slice them down the middle.
- Step 2: Heat the pan. Place an iron pan or tawa on the stove. Add 1 teaspoon of oil and let it heat up.
- Step 3: Add butter. When the oil is hot, add 1 tablespoon of butter. The oil prevents the butter from burning. Let it melt completely.
- Step 4: Roast the chillies. Add the chopped chillies to the melted butter. Keep the flame on medium. Press down on the chillies with a spatula and sauté them for 2 minutes until they get a nice roasted texture.
- Step 5: Season the dish. Sprinkle 0.5 teaspoon of black salt and 1 pinch of regular salt. Stir well for 1 minute so the chillies absorb the salty flavour. This is the secret to a tasty Quick Butter Green Chilli Recipe.
- Step 6: Add lemon juice. Turn the stove to the lowest heat setting. Add 1 tablespoon of lemon juice and mix it 2 to 3 times quickly.
- Step 7: Serve immediately. Turn off the heat. Remove the chillies from the iron pan right away to stop them from reacting with the metal. Serve hot!
Also Read: Spicy Raw Mango Green Chilli Recipe | Tangy Side Dish
Cooking Tips
- Use oil with butter: Always add 1 teaspoon of oil before adding butter. This simple trick stops the butter from smoking and burning on high heat.
- Press to roast: While frying, gently press the chillies down against the pan. This helps them cook evenly and absorb the buttery flavour.
- Remove from the iron pan: Lemon juice is highly acidic. If you use an iron pan, remove the chillies immediately after cooking to prevent a bitter metallic taste.
Variations
- Garlic Butter Version: Add 1 teaspoon of crushed garlic to the melted butter before frying the chillies for an earthy aroma.
- Spicy Version: Swap the mild light green chillies with dark green, spicy chillies for an extra fiery kick.
- Cheesy Version: Sprinkle 1 tablespoon of grated cheese over the hot chillies right before serving for a fun twist that kids will love.
Serving Suggestions
This dish acts as a fantastic flavour booster. Serve it as a spicy side dish with plain dal and rice, stuff it inside a hot roti roll, or enjoy it alongside your favourite stuffed paratha. It also tastes amazing with simple khichdi or veg pulao.
Also Read: Spicy Pudina Mirch Recipe | Maharashtrian Green Chilli Mint Fry
FAQs
Q1: Which type of chillies should I use for this recipe?
A: Light green, long chillies work best because they are less spicy, have a nice crunch, and hold up well to pan-frying.
Q2: Can I skip the oil and just use butter?
A: It is better to use 1 small spoon of oil. Frying purely in butter can cause the butter to burn quickly in the hot pan and ruin the taste.
Q3: How long can I store this?
A: You can keep it in an airtight container in the fridge for up to 2 days, but it tastes best when eaten fresh directly from the pan.
Q4: Can I use regular salt instead of black salt?
A: Yes, you can. However, black salt gives a unique, tangy street-food-style flavour that truly elevates the dish.
Best Quick Butter Green Chilli Recipe At Home
Ingredients
- 3 light green chillies mildly spicy
- 1 teaspoon cooking oil
- 1 tablespoon butter
- 0.5 teaspoon black salt
- 1 pinch regular salt to taste
- 1 tablespoon lemon juice
Instructions
- Step 1: Prep the chillies. Wash 3 light green chillies thoroughly. Cut each chilli into 3 equal pieces, then slice them down the middle.
- Step 2: Heat the pan. Place an iron pan or tawa on the stove. Add 1 teaspoon of oil and let it heat up.
- Step 3: Add butter. When the oil is hot, add 1 tablespoon of butter. The oil prevents the butter from burning. Let it melt completely.
- Step 4: Roast the chillies. Add the chopped chillies to the melted butter. Keep the flame on medium. Press down on the chillies with a spatula and sauté them for 2 minutes until they get a nice roasted texture.
- Step 5: Season the dish. Sprinkle 0.5 teaspoon of black salt and 1 pinch of regular salt. Stir well for 1 minute so the chillies absorb the salty flavour. This is the secret to a tasty Quick Butter Green Chilli Recipe.
- Step 6: Add lemon juice. Turn the stove to the lowest heat setting. Add 1 tablespoon of lemon juice and mix it 2 to 3 times quickly.
- Step 7: Serve immediately. Turn off the heat. Remove the chillies from the iron pan right away to stop them from reacting with the metal. Serve hot!
