Chilli Pickle with Roti, Buttermilk & Salad – Indian Village Style
Recipe Summary
- This recipe features a traditional Indian chili pickle, made with fenugreek, mustard, coriander, and fennel seeds, along with spices and oil. The stuffed chilies are served with fresh roti, a simple cherry tomato and onion salad, and refreshing buttermilk, offering a wholesome village-style meal.
All Ingredients - For Chilli Pickle Masala
- Fenugreek Seeds (overnight soaked) 1 cup
- Split Mustard Seeds (powdered) 1/4 cup
- Split Coriander Seeds (powdered) 1/4 cup
- Fennel Seeds 2 tbsp
- Salt 2 tbsp
- Sugar 2 tbsp
- Turmeric Powder 1 tsp
- Asafoetida 1 tsp
- Warm Oil 1/2 cup
All Ingredients - For Chilli Pickle & Serving
- Green/Red Chilies 10-15
- Onions 2 medium
- Cherry Tomatoes 1.5 cups
- Coriander Leaves 1/4 cup
- Roti 6-8 pieces
- Buttermilk 1 bowl
Tools You'll Need
- Pan
- Wooden spoon
- Knife
- Bowl
Plan Ahead
Up to 5 min of hands-off time you can shift to earlier.
- Step 1 · Overnight5 min
Roast Fenugreek Seeds Take the overnight soaked fenugreek seeds and roast them in a pan over an open fire for…
Don't have an ingredient? Try these swaps
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Buttermilk?
- 1 cup milk + 1 tbsp lemon juice (rest 5 min) — Most reliable in baking.
- 1 cup milk + 1 tbsp white vinegar
- 3/4 cup plain yogurt thinned with 1/4 cup milk
Step-by-Step Instructions
Step 1: Roast Fenugreek Seeds
Take the overnight soaked fenugreek seeds and roast them in a pan over an open fire for about until they turn light brown and aromatic.
Step 2: Prepare Pickle Masala
Transfer the roasted fenugreek seeds to a plate. Add split mustard seeds powder, split coriander seeds powder, fennel seeds, salt, sugar, turmeric powder, and asafoetida in separate lines on the plate. Pour warm oil over the spices and mix thoroughly with a wooden spoon until all ingredients are well combined and coated.
Step 3: Prepare Chilies for Stuffing
Harvest fresh green and red chilies. Slit each chili lengthwise from one side, being careful not to cut through completely. Use a spoon or knife to gently remove the seeds from inside the chilies.
Step 4: Stuff the Chilies
Carefully stuff each slit chili with the prepared pickle masala using a spoon. Ensure the masala is evenly distributed inside the chili.
Step 5: Store Chilli Pickle
Place the stuffed chilies into a clean glass jar. Once all chilies are in, close the lid tightly and shake the jar to distribute any remaining masala and oil.
Step 6: Prepare Cherry Tomato & Onion Salad
Harvest fresh onions and cherry tomatoes. Peel and thinly slice the onions. Wash the cherry tomatoes, remove their stems, and cut them in half. Place the halved tomatoes in a bowl, add salt, and mix well. Add the sliced onions to the tomatoes. Chop fresh coriander leaves and add them to the bowl. Mix all the salad ingredients thoroughly by hand.
Step 7: Serve the Meal
Arrange fresh rotis on a plate. Place the stuffed chili pickle and a portion of the cherry tomato and onion salad on the plate. Pour fresh buttermilk into a separate bowl. The meal is now ready to be enjoyed.
Pro Tips
• Soaking fenugreek seeds overnight helps to soften them and reduce bitterness.
• Adjust the amount of salt and sugar in the pickle masala to your taste.
• Ensure the oil is warm, not boiling hot, when adding to the spices to prevent burning.
Recipe Variations
• Use different types of chilies for varying spice levels and flavors.
• Add a squeeze of lemon juice to the salad for extra tanginess.
• Serve with rice or other Indian breads like paratha.
From this CreatorMore from Foodon TV Network
Other recipes converted from Foodon TV Network's cooking videos.
Shaak Bhaat (Potato Curry with Rice)
Cuisine
Indian · Gujarati
Prep + Cook Time
45 Minutes
Difficulty Level
Easy
Fenugreek Paratha, Fenugreek & Besan Kadhi, and Chilli Pickle - Village Style
Cuisine
Indian · Gujarati
Prep + Cook Time
1 hr
Difficulty Level
Medium
Multi Layered Fenugreek Paratha, Fenugreek & Besan Kadhi, and Chilli Pickle
Cuisine
Indian · Gujarati
Prep + Cook Time
1 hr 15 min
Difficulty Level
Medium
Bateta Nu Shaak | Potato Curry with Rice – Gujarati Style
Cuisine
Indian · Gujarati
Prep + Cook Time
45 Minutes
Difficulty Level
Easy
Methi Thepla, Methi Kadhi & Chilli Pickle - Village Style
Cuisine
Indian · Gujarati
Prep + Cook Time
1 hr
Difficulty Level
Medium
Similar RecipesYou might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Shahi Paneer – North Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr
Difficulty Level
Medium
High Protein Dal Salad with Homemade Lentil Tofu
Cuisine
Indian · Fusion
Prep + Cook Time
40 Minutes
Difficulty Level
Medium
Simple Mixed Vegetable Sambar
Cuisine
Indian · South Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Easy
Simple Homemade Sambar
Cuisine
Indian · South Indian
Prep + Cook Time
35 Minutes
Difficulty Level
Easy
V.D.H Shahi Paneer Masala – Easy Recipe
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Easy
Chana Masala (Chickpea Curry) – North Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...