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Home / Recipes / Kashmiri red chilli pickle /lal mirch ka aachar

Photo of Kashmiri red chilli pickle /lal mirch ka aachar by Tanuja Keshkar at BetterButter

Kashmiri red chilli pickle /lal mirch ka aachar

Tanuja Keshkar
25 minutes
Prep Time
30 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Kashmiri red chilli pickle /lal mirch ka aachar RECIPE

stuffed  kasmiri red chilli pickle which tastes awesome. its excellent with any indian meal. you can have it with chapatis or rice or parathas. It's taste is real good.the recipe is my style.

Recipe Tags

  • Pickling
  • Veg
  • Medium
  • Everyday
  • Indian
  • Appetizers
  • Vegan

Ingredients Serving: 10

  1. Fresh  kasmiri Red Chilli 250gm
  2. Fennel Seed Powder[Moti Sauf] 2tbsp
  3. Black mustard Seed Powder[Kali Sarson] 2tbsp
  4. fenugreek Powder [Methi] 1tbsp
  5. Red Chili Powder 1tbsp
  6. turmeric powder 1tsp
  7. Dry Mango Powder[Amchoor] 2 tbsp
  8. Nigella seeds[Kalaungi] 1tsp
  9. salt to taste 2tbsp approx
  10. mustard oil 4 tbsp
  11. Asafoetida1/4tsp


  1. Wash & towel dry the red chilies & keep it under the sun for on hour or 2 hrs at room temperature so that there might not be any moisture left.
  2. Now remove the green stem take the white thing off with the help of a knife. Rub the chili between your palms with the cut part downwards and seeds start falling down so keep a dish below to collect those seeds. Now slit the chilies in center 
  3. Heat the mustard oil till smoking point and let it cool.Mix all the powdered spices and two tbsp oil which is cold now. Mix well.
  4. Fill this spice and oil mix into chilies with the help of a spoon one by one. Dip every single stuffed chili in remaining oil and keep it in a glass/stone jar.After all chilies are done pore the leftover oil if there is   in the chili jar.
  5. Keep it under the sun for 6-7 days or 8-10 days at room temperature
  6. to check if the pickle is done, is to taste the red chilies. it there is crunchiness in it, then some more days will be needed for the red chilli pickle to mature. the red chilies should soften due to the heat from the sunlight.
  7. It is good to serve now.. You can keep it till 3 months outside refrigerator

Reviews (1)  

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Seema Sharma
Seema Sharma   Oct-03-2018

I will surely try this.

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