Red Chilli Pickle | How to make Red Chilli Pickle

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By Deepali Jain
Created on 21st Mar 2016
  • Red Chilli Pickle, How to make Red Chilli Pickle
Red Chilli Pickleby Deepali Jain
  • Red Chilli Pickle | How to make Red Chilli Pickle (74 likes)

  • 1 review
    Rate It!
  • By Deepali Jain
    Created on 21st Mar 2016

About Red Chilli Pickle

An amazing recipe that I learned from a neighbour recently.

Red Chilli Pickle is a delicious dish which is liked by people of all age groups. Red Chilli Pickle by Deepali Jain has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find Red Chilli Pickle at many restaurants and you can also prepare this at home. This authentic and mouthwatering Red Chilli Pickle takes 10 minutes for the preparation and 5 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Red Chilli Pickle is a good option for you. The flavour of Red Chilli Pickle is tempting and you will enjoy each bite of this. Try this Red Chilli Pickle on weekends and impress your family and friends. You can comment and rate the Red Chilli Pickle recipe on the page below.

  • Prep Time10mins
  • Cook Time5mins
  • Serves8People
Red Chilli Pickle

Ingredients to make Red Chilli Pickle

  • 1 kilogram of red chillies
  • 350 grams of coriander seeds
  • 350 grams of fennel seeds
  • 50 grams of fenugreek seeds
  • 50 grams of dry mango powder (amchoor)
  • 50 grams of rai ki dal (split mustard seeds)
  • 100 grams of salt
  • 1 teaspoon of asafoetida
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of red chilli powder
  • 2 tablespoons of mustard oil, additional to soak and dip the pickle

How to make Red Chilli Pickle

  1. Wash and completely dry the red chillies using a kitchen clot. Slit them lengthwise, so that we can stuff the spices inside, without cutting through.
  2. Dry roast the fenugreek seeds and allow to cool. Transfer it to a spice jar of your grinder. Add coriander and fennel seeds. Grind them together into a fine powder.
  3. Mix this ground powder along with all other spices and 2 tablespoons of mustard oil in a bowl. The stuffing is ready. Stuff generous amount of spice mixture in each slit chilli and set aside.
  4. Once all the chillies are stuffed, place them into a glass or ceramic jar. Add any remaining spice mixture. You can press them down also a little if you like. Pour mustard oil till about 3/4 of the jar. Allow the pickle to ferment for 3-4 days.
My Tip: Once the pickles soften, you may feel that oil is lesser and you can pour more oil. We prefer mustard oil but if you don’t then go ahead and use any oil of your choice.

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Poonam Mehana year ago
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