Red Chili Pickle

4.30 from 4 votes

spicy, tangy red chili pickle.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Served AsBreakfast, Dinner, Lunch
Servings 12


  • 1 kg Red chili
  • 50 gm Fennel
  • 1 tbsp Fenugreek seeds
  • 1/1/2 tbsp Dry mango powder
  • 1 tsp Black salt
  • 1 tbsp Sugar
  • 2 tbsp Salt
  • 2 tbsp Turmeric Powder
  • 1 to 1/1/2 tbsp Vinegar
  • 1 tsp Onion seeds
  • 1 tsp Heeng
  • 2 tbsp Mustard oil
  • 250 gm Mustard oil


  • Wash ,and clean with a muslin cloth keep in sun light for 2-3 days . Dry roast fennel,fenugreek and onion seeds separately
  • Coarsely grind in grinder with sugar. Heat the oil on smoking point add heeng and switch the flame
  • Put the oil in a mixing bowl add turmeric powder. Now mix all spices with vinegar. Remove the stem of chilies and slit them.
  • Now stuff the massala mixture into the chilies them put in a sterilize jar. Pour the oil and onion seeds mix well, cover with muslin cloth, keep the pickle in sun light for 5 to 7 days. After that cover the container with lid.


Always keep the pickles in dark place .

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4.30 from 4 votes

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