Authentic Konkani Dishes from Coastal Karnataka

mirsāngi noṇche

Chilli pickle

This is a very quick and easy to make pickle and is my mother’s recipe. It is spicy, tangy and very yummy. We all love to have it as a side with rice and curry or with roti/chapatis. It will come out best with the long and fleshy (there is more to bite) kind of green chillies.

mirsangi noNche


  • Green chillies - cut into bite size pieces - 1 cup
  • Cooking oil - about 2 tablespoons
  • Turmeric powder - about half teaspoon
  • Mustard seeds - 1 teaspoon
  • Methi(Fenugreek) seeds - half teaspoon
  • Hing - a pinch
  • Lime - 1
  • Salt to taste


  • First fry the green chillies in oil till they are well done.(Do not burn them) Use medium heat to low flame and it should take about 10 minutes.
  • Make a powder of methi, mustard and hing.
  • When the chillies cool down a little bit (It should not be very hot nor should it be completely cold), add salt, the powder made above and turmeric powder.
  • When it cools down further, add lime juice as per taste.
  • If you want to use this pickle over several weeks, then store in refrigerator.

Preparation time: 20 minutes