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Instant Ginger Green Chilli Pickle

Instant Ginger Green Chilli Pickle

Shweta Arora
Quick and easy Instant Ginger Green Chilli Pickle, condiment made with just 4 ingredients. 
4.25 from 4 votes
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Side, Side Dish
Cuisine Indian
Servings 1 small jar


  • 6-8 long green chillies approximately 1 cup of loosely packed cut green chillies
  • Few pieces of ginger peeled approximately 1 cup of loosely packed cut ginger
  • 1-2 lemons juiced
  • 1 teaspoon salt or to taste


  • Wash the ginger and green chillies and allow to air dry (I usually leave them overnight on a kitchen towel).
  • Using gloves cut the green chillies in half and remove all the seeds. Cut them further into strips (thin/thick) as desired.
  • Similarly cut the ginger pieces in juliennes or as desired.
  • Now add these to a clean and dry jar and to it add salt. Give it a quick shake/mix well.
  • Squeeze in the lemon juice sufficient to cover/soak all the pieces. Give it one final mix.
  • This pickle can stay fresh for days at room temperature but I prefer to keep it refrigerated to increase its longevity.


  • I prefer to deseed the green chillies to make the pickle less spicy but you could leave the chillies whole if you prefer a hot/spicy pickle.
  • Make sure to use gloves while handling green chillies and they could leave a burning sensation if gloves are not used.
  • Make sure Jar, green chillies and ginger pieces are completely dry. Otherwise the pickle may get spoiled.
  • Always use a clean dry spoon while serving this pickle. 
  • Exact measurements are not a must for this pickle. You could add more green chillies or more ginger or equal quantity depending on your preference. Also adjust the salt and lemon juice to your preference. 
  • If you dont like heat from green chilli you can totally make this using just ginger. 
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