# How to Make Traditional Rajasthani Water Chili Pickle Without Oil at Home > This traditional Rajasthani water chili pickle is prepared without any oil and offers a tangy, spicy flavor that enhances everyday meals. **Type:** article · **Category:** Trends · **Published:** 2026-08-29 · **Source:** TrendKia **Canonical:** https://trendkia.com/en/trends/bina-tela-ke-taiyara-karen-parnparika-rajasthani-pani-vala-mircha-ka-achara-janen-asana-vidhi-24344 · **Language:** English **Tags:** Rajasthani Pickle, Water Chili Pickle, Oil Free Pickle, Chili Kanji, Traditional Recipe In a traditional Rajasthani dining experience, pickles hold a distinct and cherished place. Be it stuffed parathas, dal bati, or simple dal and rice, adding a dash of spicy pickle completely transforms the flavor profile of the meal. However, many people prefer to avoid excess oil in their pickles due to health or dietary preferences, making this traditional recipe from Rajasthan a wonderful alternative. Often referred to as water chili pickle or chili kanji, the standout feature of this preparation is that it requires absolutely no oil. Built using a combination of green peppers, aromatic spices, and water, this pickle develops its rich flavor over just a few days. Its unique aroma and tangy, spicy kick set it apart from ordinary pickles. It makes for an excellent condiment during the hot summer months or the monsoon season when meals call for something zesty. However, maintaining strict hygiene and proper storage practices while preparing it is essential. ## Why Water Chili Pickle Stands Out Normally, most chili pickles rely heavily on generous quantities of oil, spices, and salt. The water-based variant differs significantly in this regard. In this method, the green peppers are softened slightly, stuffed with spices, and then submerged in water. This allows the peppers to gradually absorb the rich flavors of the spices. Common ingredients used in this recipe include mustard seeds, fennel seeds, fenugreek seeds, and roasted cumin powder. These particular spices give the pickle its distinct aroma and zesty heat. Some households also add white vinegar to introduce an extra layer of tanginess. Alongside its exceptional taste, this recipe appeals directly to anyone looking to steer clear of heavy oils. ## Ingredients Required for the Recipe To prepare this pickle, gather about 500 grams of fresh, mild green chili peppers. The peppers should be firm and free from any spoilage or excessive softness. Additionally, you will need mustard seeds, fennel seeds, fenugreek seeds, roasted cumin powder, turmeric powder, asafoetida, and salt according to taste. Roughly two tablespoons of white vinegar can also be utilized to enhance the sour profile. ## Step-by-Step Preparation Method Begin by washing the green chili peppers thoroughly and drying them completely with a clean cloth. Next, heat water in a vessel. Once the water begins to boil, drop the peppers into it and turn off the heat source. Keep the container covered for about 10 minutes so that the peppers soften slightly while retaining their structural integrity. Afterward, prepare the spice blend by coarsely grinding mustard seeds, fennel seeds, fenugreek seeds, and roasted cumin. Mix turmeric, asafoetida, and salt into this ground mixture. Remove the peppers from the hot water and let them cool down completely. Once cooled, make a lengthwise slit along each pepper, ensuring they do not split entirely into two separate halves. Stuff the prepared spice mixture firmly inside each chili. Next, place the stuffed peppers one by one into a clean and dry glass jar. Take the same water in which the peppers were softened, let it cool completely, and pour it into the jar. About two tablespoons of white vinegar can be stirred into this water. Instead of sealing the jar tightly right away, cover the top securely with a clean cotton cloth. Place the jar in a sunny, clean spot for 3 to 4 days. During this window, the pickle gradually absorbs the sourness and spice flavors. Once it tastes and smells fully ready, transfer the jar directly to the refrigerator. ## Important Storage Guidelines Always use a clean and dry spoon whenever you scoop out the pickle. Introducing moisture or unclean water into the jar can cause the pickle to spoil prematurely. Keeping the finished pickle stored inside the refrigerator is the recommended approach. The overall shelf life depends heavily on hygiene, ingredient quality, and storage conditions, so discard it immediately if you notice any unusual odor, mold, or abnormal changes. ## Serving Suggestions This traditional water chili pickle can be served alongside dal and rice, parathas, puris, or a complete Rajasthani thali. Some individuals also enjoy consuming the tangy, spiced water infused within the jar. Nonetheless, it should be appreciated primarily as a flavorful traditional recipe rather than a treatment for any specific health condition. ## What this means for you Preparing this oil-free water chili pickle allows you to enjoy a zesty condiment while cutting down on heavy dietary oils during your meals. - **Across India:** Home cooks looking for traditional, oil-free regional pickle recipes can easily recreate this authentic Rajasthani accompaniment in their kitchens. - **In Rajasthan:** Local households frequently prepare this traditional chili kanji during warm or rainy seasons to complement everyday meals and flatbreads. ## Questions & Answers ### 1. Why is oil not required in making water chili pickle? This traditional method preserves and flavors the peppers by steeping them in spiced water instead of using oil. ### 2. What type of peppers should be used for this recipe? About 500 grams of fresh, mild green chili peppers that are firm and free from damage should be used. ### 3. What is added to give the pickle its sour taste? Roughly two tablespoons of white vinegar can be mixed into the water to enhance the tanginess. ### 4. How long should the jar be kept in the sun? The jar covered with a clean cloth should be placed in a sunny spot for 3 to 4 days. ### 5. Where should the pickle be stored once it is ready? Once the pickle is fully ready, it should be stored inside the refrigerator for safety. --- _TrendKia — Har trend, sabse pehle.. Machine-readable view; canonical HTML at the URL above._