Wash 150 grams of green chillies thoroughly. Dry them, remove the stems, and make a straight slit down the middle of each chilli without cutting them completely into 2 pieces.

Place the slit chillies in a clean, dry steel bowl. Add 0.5 teaspoon of salt over them and mix well using your hands.

Place the bowl inside a pressure cooker. Do not add any water inside the chilli bowl. Cover the bowl with a tight lid.

Pressure cook everything for 2 to 3 whistles. This unique step in our Instant Green Chilli Pickle Recipe softens the chillies perfectly.

Open the cooker once the pressure drops. Take the bowl out and drain away any excess water that has collected at the bottom.

Add 1.5 tablespoons of lemon juice to the cooked chillies. You can also use vinegar instead.

Add your dry spices: 0.5 teaspoon black salt, 0.5 teaspoon chaat masala, 0.5 teaspoon amchur powder, 1 teaspoon coriander powder, 0.5 teaspoon roasted cumin powder, 0.5 teaspoon garam masala, 1 pinch of turmeric, and 0.5 teaspoon Kashmiri red chilli powder. Mix everything very well.

Heat 5 tablespoons of cooking oil in a small pan until it is very hot. Let it cool down slightly, then add 1 pinch of hing (asafoetida).

Pour this warm oil over the spiced chillies. Mix gently to coat every chilli.

Your Instant Green Chilli Pickle Recipe is ready! Store it in an airtight glass jar.