Red Chilli Pickle Recipe

Red Chilli Pickle Recipe

00 mins
6-10 people
15 mins


7 to 10 nos Thick red chillies

6 tbsp saunf

2 tsp ajwain

1 tbsp black mustard

1 tbsp yellow mustard

1 tsp black salt

1 tsp salt

1 tbsp haldi

½ tsp hing

1 tbsp amchoor powder

1 tbsp mustard oil

1 cup mustard oil to preserve


Slit chillies and remove it from the chillies cavities and reserve for later use.

Roast fennel seeds and ajwain together, add both the mustards, grind it together till it is grainy.

Mix in the powder with reserved seeds and add black salt, salt, haldi, hing, amchoor powder and mustard oil.

Fill the mixture in the chillies cavities

In a sterilised clip jar, place all the chillies vertically.

Lukewarm mustard oil in a pan and pour over chillies

Pour it over chillies

Close the clip jar and allow it to pickle for 15 days

You can store this pickle at room temperature.

Raw Mango Pickle


4 nos raw mango

2 tbsp fennel seeds

1 tbsp Fenugreek seeds

11/2 tbsp White mustard seeds

4 tbsp salt

1 tbsp Red chilli powder

1 tbsp turmeric powder

½ tbsp onion seeds


Clean and pat dry raw mango and cut it into 4 pieces.

Remove the seed and leave it to dry under sunlight for 4 days

Dry roast fennel seeds, Fenugreek seeds and mustard seeds till fragrant.

Grind it to a coarse powder in a grinder.

Apply salt, red chilly powder and turmeric powder and massage the raw mango till the salt is fully absorbed.

Add coarsely ground masala and kalonji , mix it well.

Transfer the raw mango with masala in a sterilised glass jar and shake it well.

Add mustard oil to cover the raw mango.

Put this to pickle in sunlight for a month (bringing it back indoors at night) , shaking the jar daily to mix and coat the masala evenly.

After a month the achaar is ready, store the achaar at room temperature at cool and dry place

Green Chilli pickle


10-12 nos Thick green chillies

2 tbsp Saunf

2 tsp Mustard seeds

1 tsp Salt

½ tsp Turmeric powder

1 tsp Chilli powder

3 nos Lemon juice

2 tbsp Mustard oil


Slit green chillies and keep aside.

Lightly toast fennel seeds and ajwain till fragrant, add mustard seeds and grind coarsely.

Mix in salt, turmeric powder, chilli powder, lemon juice and mustard oil to make it into thick paste.

Stuff this into chillies. 

Heat mustard oil, lightly sear the chillies and finish the pickle with lemon juice.

Store in an airtight glass container.