Are you tired of regular meals and want to add a spicy, tangy kick to your plate? This Quick Mirchi Side Dish Recipe is exactly what you need! Made in just a few minutes using a pressure cooker, this instant green chilli pickle will instantly elevate your everyday meals. Whether you are eating simple dal rice or a comforting bhakri, this side dish acts as the perfect flavour booster.
The best part? It uses very basic kitchen ingredients like fresh green chillies, garlic, lemon, and a few spices. You do not need to wait for days for it to ferment like traditional pickles. It is fast, super delicious, and completely beginner-friendly. Keep reading to learn how to make this mouth-watering Mirchi Side Dish Recipe at home!
Also Read – Raw Mango Coriander Chutney Recipe (Quick & Easy)
Ingredients List:
- 20 mild green chillies (washed and slit)
- 10-12 garlic cloves (lightly crushed)
- 1/2 lemon (juiced)
- A pinch of turmeric powder
- Salt to taste (slightly extra than usual)
- 1 teaspoon oil (raw or heated and cooled)
- Less than 1/2 a small bowl of water
- Optional: A few pieces of raw mango (instead of lemon)
- Optional toppings: Black salt, cumin powder, 1 teaspoon vinegar
Step-by-step Instructions:
- Prep the chillies: Wash the green chillies thoroughly. Make a slit in them or cut them into two pieces so they easily fit inside the pressure cooker.
- Crush the garlic: Lightly crush the garlic cloves. This helps the juices and flavours seep inside the garlic, making the Mirchi Side Dish Recipe much tastier.
- Mix in the cooker: Add the slit green chillies and crushed garlic to a pressure cooker.
- Add the flavourings: Squeeze the juice of half a lemon into the cooker. Add a pinch of turmeric powder and slightly extra salt for that perfect pickle taste.
- Add liquids: Pour a very small amount of water (less than half a small bowl). The chillies should not be completely submerged. Add 1 teaspoon of oil. Mix everything well.
- Pressure cook: Close the cooker lid. Cook on low heat for exactly 1 whistle.
- Cool down: Let the pressure cooker cool down completely before opening the lid.
- Store and serve: Once cooled, you can add a pinch of black salt, cumin powder, or a teaspoon of vinegar. Store in a clean glass jar.
Also Read – Easy Chicken Sukka Recipe | The Best Dry Chicken
Cooking Tips:
- Water Control: Do not add too much water. The chillies should cook in their own steam with just a splash of water to prevent burning.
- Let it cool: Always wait for the pressure cooker to cool completely on its own. Opening it too early can ruin the soft texture of the chillies.
- Glass Storage: Always store the prepared side dish in a glass bottle or jar to maintain its freshness and avoid any metallic reactions with the lemon or vinegar.
Variations:
- Spicy Version: If you love heat, swap the mild green chillies for dark green, highly spicy chillies.
- Vegan Version: Good news! This recipe is naturally 100% vegan.
- Kids-friendly Version: Use bell pepper slices (capsicum) or completely non-spicy light green chillies so children can enjoy the tangy garlic flavour without the heat.
- Raw Mango Twist: Skip the lemon juice and add small pieces of raw mango (kairi) before boiling for a delicious, seasonal, tangy twist.
Serving Suggestions:
This wonderful Mirchi Side Dish goes best with everyday Indian meals. Serve it alongside plain dal and rice, hot chapatis, or traditional Maharashtrian bhakri. It acts as an instant pickle that brightens up any dull meal!
Also Read – Dodkyache Kalvan: Easy Ridge Gourd And Moong Dal Curry
Frequently Asked Questions (FAQs):
Q1: How long does this Mirchi Side Dish last?
Ans: If stored in an airtight glass jar in the refrigerator, this quick green chilli pickle can easily last for a week to 10 days. Adding a teaspoon of vinegar helps increase its shelf life.
Q2: Can I skip the garlic in this Mirchi Side Dish Recipe?
Ans: Yes, you can skip the garlic if you prefer a no-garlic diet. However, the lightly crushed garlic absorbs the tangy juices and adds a wonderful flavour to the dish.
Q3: Why do we add extra salt?
Ans: Since this acts like an instant pickle or flavour-enhancer, slightly extra salt balances the sourness of the lemon and helps preserve the chillies for a few extra days.
Q4: Can I use regular cooking oil?
Ans: Yes! You can use raw cooking oil straight from the bottle, or you can heat a little oil, let it cool down, and then add it to the cooker. Both methods work perfectly.
Quick Mirchi Side Dish Recipe | Green Chilli Pickle
Ingredients
- 20 mild green chillies washed and slit
- 10-12 garlic cloves lightly crushed
- 1/2 lemon juiced
- A pinch of turmeric powder
- Salt to taste slightly extra than usual
- 1 teaspoon oil raw or heated and cooled
- Less than 1/2 a small bowl of water
- Optional: A few pieces of raw mango instead of lemon
- Optional toppings: Black salt cumin powder, 1 teaspoon vinegar
Instructions
- Prep the chillies: Wash the green chillies thoroughly. Make a slit in them or cut them into two pieces so they easily fit inside the pressure cooker.
- Crush the garlic: Lightly crush the garlic cloves. This helps the juices and flavours seep inside the garlic, making the Mirchi Side Dish Recipe much tastier.
- Mix in the cooker: Add the slit green chillies and crushed garlic to a pressure cooker.
- Add the flavourings: Squeeze the juice of half a lemon into the cooker. Add a pinch of turmeric powder and slightly extra salt for that perfect pickle taste.
- Add liquids: Pour a very small amount of water (less than half a small bowl). The chillies should not be completely submerged. Add 1 teaspoon of oil. Mix everything well.
- Pressure cook: Close the cooker lid. Cook on low heat for exactly 1 whistle.
- Cool down: Let the pressure cooker cool down completely before opening the lid.
- Store and serve: Once cooled, you can add a pinch of black salt, cumin powder, or a teaspoon of vinegar. Store in a clean glass jar.
