Red Chilli Pickle | How to make Red Chilli Pickle

By Deepali Jain  |  21st Mar 2016  |  
4 from 1 review Rate It!
  • Photo of Red Chilli Pickle by Deepali Jain at BetterButter
Red Chilli Pickleby Deepali Jain
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About Red Chilli Pickle Recipe

An amazing recipe that I learned from a neighbour recently.

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.

Reviews for Red Chilli Pickle (1)

Poonam Mehan4 years ago


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