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4 mins delivery
Red Chilli Pickle
Serves 1
20 mins
105 Kcal
Red chilli pickle is a bold, spicy Indian condiment that adds flavour. The red chilli pickle recipe is simple, yet it contains full aromatic spice flavours, elevating the heat of red chillies, which, therefore, tends to be an affinity for people desiring to savour tangy and spicy flavours. Preparation of this pickle begins with fresh red chillies, dried and used either fresh or dried, depending on the recipe. They are cut or left whole depending upon the texture desired and mixed with a blend of mustard oil, vinegar, and salt. Spices such as fenugreek, cumin, mustard seeds, and turmeric are added to give the pickle its unique flavour. The recipes for red chilli pickles often add a pinch of jaggery or sugar to balance the spicy chillies with a hint of sweetness; garlic, ginger, and asafoetida (hing) can also be included for added depth of flavour. Once all the ingredients are combined, the pickle is usually left to mature for several days, when the flavours can meld and deepen. The good news is that this pickle combines a tangy, spicy, and slightly smoky flavour, so it perfectly complements so many Indian dishes, ranging from your parathas and rice to dals and curries. Red chilli pickle adds much-needed digestive benefits due to the incorporation of spices like cumin and fenugreek, apart from adding flavour to your meals.
Ingredients required for Red Chilli Pickle
- 300 gms red chillies
- 4 tbsp mustard seeds
- 5 tbsp amchur powder
- 6 tbsp fennel seeds
- 3 tbsp fenugreek
- 1/4 tsp hing
- 3 tbsp salt
- 2 tbsp turmeric powder
- 5 tbsp mustard oil
Cooking steps for Red Chilli Pickle
- 1Red Chilli Pickle is the bold, fiery condiment that's here to spice up your meals and your life.
- 2Begin with 300 grams of fresh red chilies—wash them thoroughly and pat them completely dry because moisture is the enemy of pickles.
- 3Slit each chili lengthwise, being careful not to cut through completely, and scoop out the seeds if you prefer less heat.
- 4Prepare the masala by coarsely grinding 4 tablespoons mustard seeds, 6 tablespoons fennel seeds, and 3 tablespoons fenugreek seeds into a fragrant blend.
- 5Mix this with 5 tablespoons dried mango powder, 2 tablespoons turmeric, ¼ teaspoon asafoetida, and 3 tablespoons salt to create a tangy, aromatic spice mix.
- 6Add 4-5 tablespoons of mustard oil to the spices, combining it into a crumbly filling that's ready to pack a punch.
- 7Stuff the chilies generously with this mixture, pressing it into every nook and cranny so each chili is loaded with flavor.
- 8Arrange the stuffed chilies neatly in a sterilized glass jar, packing them tightly like spicy little soldiers.
- 9Pour 1 cup of mustard oil over the chilies, ensuring they're fully submerged to preserve them and amplify their flavors.
- 10Cover the jar with a muslin cloth and place it in the sun for 5-7 days, shaking it daily to mix the oil and masala.
- 11Once the chilies soften and absorb the spices, your Red Chilli Pickle is ready to serve.
- 12Pair this recipe of red chilli pickle with rice, parathas, or curries to add a fiery, tangy kick to your meals.
- 13This bold, unapologetically spicy red chilli pickle is the ultimate treat for heat lovers and an essential addition to any spice enthusiast's kitchen.