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Photo of Red Chilli Pickle by Deepali Jain at BetterButter

Red Chilli Pickle

Deepali Jain
10 minutes
Prep Time
5 minutes
Cook Time
8 People
Read Instructions Save For Later

ABOUT Red Chilli Pickle RECIPE

An amazing recipe that I learned from a neighbour recently.

Recipe Tags

  • Easy
  • Everyday
  • Condiments

Ingredients Serving: 8

  1. 1 kilogram of red chillies
  2. 350 grams of coriander seeds
  3. 350 grams of fennel seeds
  4. 50 grams of fenugreek seeds
  5. 50 grams of dry mango powder (amchoor)
  6. 50 grams of rai ki dal (split mustard seeds)
  7. 100 grams of salt
  8. 1 teaspoon of asafoetida
  9. 1 teaspoon of turmeric powder
  10. 1 teaspoon of red chilli powder
  11. 2 tablespoons of mustard oil, additional to soak and dip the 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.

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Poonam Mehan
Poonam Mehan   Jul-15-2016

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