Stuffed Red Chilli Pickle | Homemade Red Chilli Pickle | Red Chilli Pickle Recipe | Lal Mirch Ka Achar | How to Make Red Chilli Pickle | Spicy & Tangy Red Chilli Pickle Recipe | Stuffed Red Chilli Pickle Recipe | Indian Red Chilli Pickle Recipe | Red Chili Pickle: A traditional, piquant, spicy, and tangy pickle from North India, made using plump red chilies and aromatic pickling spices.
Ingredients
For the Chilies:
300g (12–14) fresh, plump red chilies
Salt – 3 tablespoons (or to taste)
For the Spice Blend:
Mustard seeds – 4 tablespoons
Fennel seeds (Saunf) – 6 tablespoons
Fenugreek seeds (Methi) – 3 tablespoons
Cumin seeds – 2 tablespoons
Kashmiri red chili powder – 2 tablespoons
Turmeric powder – 1 teaspoon
Amchur (Dry mango powder) – 2 tablespoons
Kalonji (Nigella seeds) – 1 teaspoon (Optional)
For the Oil:
Mustard oil – ½ cup (heated and cooled)
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| Homemade Instant Red Chilli Pickle Recipe |
Step-by-Step Instructions
Step 1 – Prepare the Chilies
- Thoroughly wash the red chilies with water 2–3 times.
- Wipe each chili completely dry using a clean kitchen towel; absolutely no moisture should remain on them.
- Remove the stems/crowns from the chilies.
- Using a knife, make a slit along one side of each chili, ensuring the chili remains intact.
- Using the back of a small spoon, scrape out the seeds and the inner white pith from the chilies (wear gloves on your hands—the seeds can cause skin irritation).
Step 2 – Prepare the Spice Blend
- In a pan, add the mustard seeds, fennel seeds, fenugreek seeds, and cumin seeds, and roast them over low heat until they become aromatic.
- Allow them to cool down completely.
- Grind the roasted seeds into a coarse powder.
- Mix in the Kashmiri red chili powder, turmeric powder, amchur (dry mango powder), and salt. Mix all the ingredients thoroughly.
Step 3 – Stuff the Chilies
- Thoroughly stuff the prepared spice mixture into each slit chili.
- Gently press the chilies with your hands to ensure the filling remains inside.
Step 4 – Pack into Jars
- Dip each stuffed chili into mustard oil, then place them into a clean, sterilized, and completely dry glass jar.
- Pour the remaining mustard oil over the chilies. Ensure that the chilies are fully submerged in the oil and coated with a layer of it. * If any spice mixture remains, add that to the jar as well.
Step 5 – Cure the Pickle in Sunlight
- Tie a clean muslin cloth over the mouth of the jar.
- Place the jar in direct sunlight during the day and bring it indoors in the evening.
- Repeat this process for 5–7 days, or until the chilies have softened.
- Once the pickle is ready, seal the jar tightly with a lid and store it away.
Tips for Making the Best Pickle
- Choose the right chilies: Select plump, fresh red chilies that are free of wrinkles or black spots. Avoid using small, thin, or extremely hot chilies.
- Ensure zero moisture: Make sure the chilies, spices, jar, and all utensils are completely dry before use. Moisture can spoil the pickle.
- Mustard oil is essential: It provides the authentic flavor. Heat the oil until it begins to smoke, then allow it to cool down completely before using it.
- Use glass jars: Avoid using steel utensils or containers, as they can react with and spoil the pickle.
- Wear gloves: The seeds from the chilies can cause a burning sensation on the skin that may persist for hours.
- Always use a dry spoon when serving the pickle.
Storage
- Once prepared, the pickle can be stored at room temperature for up to a year, provided it is kept in a cool, dry place and remains fully submerged in oil at all times.
- When refrigerated, it stays fresh for up to 2 months, even without being completely submerged in oil.
Serving Suggestions
This pickle pairs wonderfully with the following:
Aloo Paratha, Gobhi Paratha, or any stuffed paratha
Dal and Rice
Curd Rice (Dahi-Chawal)
Sandwiches and wraps, to add a spicy kick
Here is the complete recipe for the Red Chili Pickle! Key Highlights:
- This is a traditional, spicy, tangy North Indian pickle made using thick red chilies and authentic Indian pickling spices.
- It is a "no-cook" recipe that is easy to prepare and takes approximately 20 to 25 minutes to assemble.
- The pickle is ready in about 5 to 7 days after slowly curing in the natural heat of the sun.
- Choose red chilies that are plump and fleshy, with no wrinkles on the skin—any wrinkling indicates that the chilies are not fresh. For the most delicious and authentic results, it is essential to use mustard oil in this recipe.
- Once ready, this pickle can be stored in the refrigerator for up to a year.
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