11 Regional Pickles That Do More Than Just Add Flavor

4. Green Chili Pickle (North India): Preserving heat and a quick digestive jolt

Green chili pickle is popular in many North Indian homes, where green chilies are salted or pickled in vinegar or oil with spices. The process holds onto the chili's heat and aroma, giving cooks a small, lasting supply of spice that pairs with breads, rice, and kebabs. Besides flavor, these pickles act as an appetite stimulator—small amounts awaken the palate before a meal. Preserved chilies are also practical: when the fresh crop comes in, salting or pickling helps avoid waste and creates a condiment that lasts months. If you buy bottled green chili pickles in North America, check the label for vinegar versus oil preservation—vinegar-brined jars tend to be tangier and may suit people seeking lower-fat options. When handling homemade versions, wear gloves if you’re preparing many chilies, and store jars away from direct heat to protect the oil from going bad.