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 Red Chili
  • 3 Oz (100 gm) Mustard Seeds
  • 3 Oz (100 gm) Cumin Seeds
  • 3 Oz (100 gm) Red Chili Powder
  • 3 Oz (100 gm) Kalo Jeera
  • 3 Oz (100 gm) Methi
  • 1 Oz (25 gm) Aniseed(   Saunf/Mouri)
  • 3 Oz (100 gm)  Ajwain
  • 1 Tsp Rock Salt (Kala Namak)
  • 6 Oz (200 gm) Salt (As required)
  • 1/2 tsp Asafetida
  • 3 Oz (100 gm) Mango Powder (Aamchur)
  • 1 Liter  Mustard Oil (As Required)



  1. Select whole large red chili. Wash and wipe and dry in sun.
  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 (course)
  4. Mix all the ground spices with the chili seeds and 2 table spoons (as required) of mustard oil.
  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 a few 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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