Red Chilli Pickle Recipe

Red Chilli Pickle Recipe

00 mins
6-10 people
15 mins



Hey there, fellow food enthusiasts! Step into my culinary world, where every dish has a story to tell and every recipe is a journey of flavors. Today, I'm excited to share with you a recipe that holds a special place in my heart – the fiery Red Chilli Pickle. But before we dive into the tantalizing details of this spicy delight, let me take you on a little adventure.


Picture this: a hot summer day, the sun beating down relentlessly, and a table set with an array of mouthwatering dishes. Amidst all the flavors and aromas, there it was – a jar of homemade Red Chilli Pickle, waiting to add a fiery kick to every bite. It was love at first taste, and ever since that day, this pickle has been a staple in my kitchen.


Now, let's embark on our culinary journey and uncover the secrets of this beloved recipe.




Recipe of Red Chilli Pickle



  • 7 to 10 thick red chillies
  • 6 tbsp saunf (fennel seeds)
  • 2 tsp ajwain (carom seeds)
  • 1 tbsp black mustard seeds
  • 1 tbsp yellow mustard seeds
  • 1 tsp black salt
  • 1 tsp regular salt
  • 1 tbsp haldi (turmeric powder)
  • 1/2 tsp hing (asafoetida)
  • 1 tbsp amchoor powder (dry mango powder)
  • 1 tbsp mustard oil
  • 1 cup mustard oil (for preservation)





  1. Slit the chillies and remove the seeds, reserving them for later use.
  2. Roast fennel seeds and ajwain together until fragrant, then add both types of mustard seeds. Grind them together until grainy.
  3. Mix the ground powder with the reserved seeds. Add black salt, regular salt, turmeric powder, hing, amchoor powder, and mustard oil.
  4. Fill the mixture into the cavities of the chillies.
  5. In a sterilized clip jar, place all the chillies vertically.
  6. Warm the remaining cup of mustard oil in a pan and pour it over the chillies, ensuring they are fully submerged.
  7. Close the clip jar and allow it to pickle for 15 days.
  8. You can store this pickle at room temperature.



Recipe of Raw Mango Pickle




  • 4 raw mangoes
  • 2 tbsp fennel seeds
  • 1 tbsp fenugreek seeds
  • 1 1/2 tbsp white mustard seeds
  • 4 tbsp salt
  • 1 tbsp red chilli powder
  • 1 tbsp turmeric powder
  • 1/2 tbsp onion seeds (kalonji)





  1. Clean and pat dry the raw mangoes, then cut them into 4 pieces each. Remove the seeds and leave them to dry under sunlight for 4 days.
  2. Dry roast the fennel seeds, fenugreek seeds, and mustard seeds until fragrant. Grind them into a coarse powder.
  3. Apply salt, red chilly powder, and turmeric powder to the raw mangoes, massaging until the salt is fully absorbed.
  4. Add the coarsely ground masala and kalonji, mixing well.
  5. Transfer the raw mangoes with masala into a sterilized glass jar and shake well.
  6. Add mustard oil to cover the raw mangoes.
  7. Put the pickle in sunlight for a month (bringing it back indoors at night), shaking the jar daily to mix and coat the masala evenly.
  8. After a month, the pickle is ready. Store it at room temperature in a cool and dry place.



Recipe of Green Chilli Pickle




  • 10-12 thick green chillies
  • 2 tbsp saunf (fennel seeds)
  • 2 tsp mustard seeds
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 3 lemons, juiced
  • 2 tbsp mustard oil





  1. Slit the green chillies and set aside.
  2. Lightly toast fennel seeds and ajwain until fragrant, then add mustard seeds and grind them coarsely.
  3. Mix in salt, turmeric powder, chilli powder, lemon juice, and mustard oil to make a thick paste.
  4. Stuff this paste into the chillies.
  5. Heat mustard oil and lightly sear the chillies. Finish the pickle with lemon juice.
  6. Store in an airtight glass container.




About the Recipe:


Prepare yourself for a flavor explosion with this Red Chilli Pickle recipe. Made with fresh red chillies, aromatic spices, and a dash of tangy goodness, this pickle is a perfect blend of heat and flavor.


The process begins with roasting fennel seeds, ajwain, and mustard seeds to enhance their flavors. Then, we'll mix them with ground spices like turmeric and amchur, essential for that perfect balance of flavors. The star ingredient, red chillies, adds the fiery punch that makes this pickle truly irresistible.


Once all the ingredients are mixed and infused with mustard oil, the pickle is left to mature for a few days, allowing the flavors to meld and intensify. The result? A lip-smacking pickle that pairs perfectly with everything from rice and roti to parathas and sandwiches.



Cooking Tips:


  1. Fresh Chillies: Use fresh, firm red chillies for the best flavor and texture in your pickle.
  2. Roasting Spices: Take your time to roast the fennel seeds, ajwain, and mustard seeds until they release their aromatic oils, enhancing the overall flavor of the pickle.
  3. Balancing Flavors: Adjust the amount of salt, turmeric, and amchur according to your taste preferences to achieve the perfect balance of flavors.
  4. Maturation Time: Allow the pickle to mature for at least a week before serving to allow the flavors to develop fully.
  5. Storage: Store the pickle in a clean, dry glass jar and ensure that the lid is tightly sealed to prolong its shelf life.



Pairing Guide:


This Red Chilli Pickle is incredibly versatile and pairs well with a variety of dishes. Here are a few suggestions to elevate your culinary experience:


  • Indian Meals: Enjoy with dal and rice, parathas, or as a side dish with your favorite curry.
  • Snacks: Spread on sandwiches, wraps, or burgers for an extra kick of flavor.
  • Cheese Platters: Serve alongside cheese and crackers for a spicy twist on a classic appetizer.
  • Barbecue: Use as a marinade or condiment for grilled meats and vegetables to add a zesty kick.




Frequently Asked Questions:


  1. Can I adjust the spiciness of the pickle?
    • Yes, you can control the level of spiciness by adjusting the number of red chillies used in the recipe.
  2. How long does the pickle last?
    • When stored properly in a cool, dry place, the pickle can last for several months.
  3. Can I use green chillies instead of red?
    • While red chillies are traditionally used for this pickle, you can experiment with green chillies for a different flavor profile.
  4. Can I use olive oil instead of mustard oil?
    • Mustard oil is preferred for its distinct flavor, but you can use olive oil as a substitute if desired.
  5. Is this pickle suitable for vegetarians?
    • Yes, this pickle is vegetarian-friendly and does not contain any animal products.
  6. Can I add other spices to the pickle?
    • Feel free to customize the recipe by adding spices like cumin, coriander, or fenugreek seeds according to your taste preferences.
  7. How can I make the pickle less oily?
    • You can reduce the amount of oil used in the recipe or blot excess oil from the pickle before serving.
  8. Can I add garlic to the pickle?
    • Yes, minced garlic can be added to the pickle for an extra layer of flavor.
  9. Can I use this pickle as a marinade?
    • Absolutely! This pickle makes a fantastic marinade for meats, tofu, or vegetables before grilling or roasting.
  10. Can I use this pickle as a topping for pizza?
    • Yes, the spicy kick of this pickle can add a delicious twist to your favorite pizza toppings.


That's a wrap on our Red Chilli Pickle adventure! I hope you enjoy making and savoring this fiery delight as much as I do. Happy pickling!