Red Chili Pickle

Hot and spicy pickle having excellent aroma of spices and a must with Alu Paratha.

Servings: 25 | Time To Prepare: 2 Hour | Submitted By: Chitra Nag


  • 4, Lb (Whole) Whole Red Chili
  • 3, Oz (100 gm) Mustard seeds
  • 3, Oz (100 gm) Cumin Seeds
  • 1, Tsp (Rock Salt – Kala namak) Salt
  • 1, pinch Asafetida
  • 1, Oz (25 gm) Aniseed
  • 3, Oz (100 gm) Amchur Powder
  • 3, Oz (100 gm) Red Chili Powder
  • 4, Lemon
  • 3, Oz (100 gm) Ajwain (Tymol Seeds)
  • 1, Liter ( as reqd) Mustard Oil


  1. Select whole large red chili. Wash and dry with a paper towel.
  2. Take each red chili and core through top and extract the seeds. Keep the seeds and the chilies separately.
  3. Roast all the spices and grind to a fine powder.
  4. Mix all the ground spices with the chili seeds and 2 table spoons of mustard oil. Extract the juice of the lemons and mix thoroughly.
  5. Stuff each red chili with the spice mix from Step 4 one at a time.
  6. Put all the stuffed red chilies in a glass jar and pour enough mustard oil to cover all the chilies.
  7. Expose the jar to sunlight for 4 days and then store in a cool dry place. After about 7-10 days the chilies will become soft and ready to be served.


pavneet (8/13/2001)….The pickle has an excellent aroma which makes the mouth water.The oil leftover after finishing the pickle is makes any cooking tasty and nice,that is,if used for cooking.

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