Fiery Red Chili Pickle Recipe (Bengali Style)
40 minutes
1107 reads
About Fiery Red Chili Pickle Recipe (Bengali Style)
Experience the explosive flavors of authentic Bengali Red Chili Pickles! This recipe delivers a fiery yet balanced pickle, perfect for adding a vibrant kick to any meal. Made with a robust blend of red chilies, spices, and a touch of mango, it's a condiment that elevates curries, dals, and even sandwiches.
This traditional Indian pickle is surprisingly easy to make at home, yielding a jar of deliciousness that will last for weeks. The careful roasting of spices and the precise balance of ingredients are key to achieving that perfect fiery-sweet flavor.
Prepare to tantalize your taste buds with this simple yet rewarding recipe. It's a perfect addition to your pantry for those who appreciate a bold and flavorful culinary adventure.
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Recipe Time & More
Prep25 minutes
Cook15 minutes
Total40 minutes
Ingredients
Chillies & Spices
- 250 gm Chilies dry red chilies, adjust quantity to your spice preference, red
- 100 gm Onion Seeds kalonji
- 100 gm Fennel Seeds
- 100 gm Coriander Seeds dhania
- 50 gm Fenugreek Seeds
- 150 gm Mustard Seeds
- 25 gm Peppercorns black
- 100 gm Cumin Seeds jeera
Other Ingredients
- 1 kg Mustard Oil hing (asafoetida), mango powder (amchur), ratanjot (red dye), salt
- 1/2 tsp Sodium Benzoate preservative
- 1 tsp Citric Acid preservative and flavor enhancer
- Salt to taste
- 1 pinch Sugar optional, balances the heat
Instructions
Preparation
- First, wash and thoroughly dry the red chilies. Remove the seeds using a spoon.
Roasting and Grinding
- Roast all the spices (except onion seeds) in a pan until fragrant. Allow to cool slightly, then grind into a fine powder using a spice grinder or blender.
Mixing the Ingredients
- In a large bowl, combine the ground spice mixture, salt, sugar, mango powder, sodium benzoate, and citric acid. Mix well.
Infusing the Oil
- Heat mustard oil in a pan. Add ratanjot for color (optional). Remove from heat and let the oil cool completely.
Combining and Storing
- Gently mix 1/4 of the cooled oil with the spice mixture. Add the remaining oil gradually, ensuring all spices are well coated. Pack the mixture tightly into a clean, dry glass jar. The pickle should be submerged in oil. Seal the jar tightly.
Curing
- Let the pickle sit undisturbed for at least 72 hours. After one week, the pickle will be ready to enjoy.
Recipe Notes
Expert Tips for Perfect Red Chili Pickles
- For a less intense heat, deseed a larger portion of the chilies.
- Use high-quality mustard oil for the best flavor and preservation.
- Adjust the amount of salt and sugar to your preference. A touch of sweetness balances the heat.
- Sterilize your jars before packing to ensure a longer shelf life.
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Recipe Nutrition
Calories: 888kcalCarbohydrates: 1gFat: 100gPolyunsaturated Fat: 30gMonounsaturated Fat: 60g
Geeta Biswas
Articles: 919
4 Comments
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Great recipe! I’m eager to try it.
This looks so appealing! Thanks for sharing.
Looks incredible! Thanks for the details.
This is wonderful! Can’t wait to taste it.