Red Chilli Pickles

4.50 from 2 votes

Red chilli pickles gives more taste of food
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Served AsLunch
CuisineBengali, Indian
Servings 10


  • 250 gms red chilli
  • 100 gms onion seeds
  • 100 gms fennel
  • 100 gms coriander
  • 50 gms fenugreek
  • 150 gms mustered seeds
  • 50 gms red chilli
  • 25 gms black pepper
  • 100 gms Cumin.
  • Garam masala cardamom green,black, cinnamon
  • Oil 1 kg Hing, ratanjot, salt to taste MANGO powder
  • Sodium benzoyl citric acid


  • First of all wash and should dry. Then with a spoon take out the seeds.
  • Now whole masala to be roasted. Now grind masala except onion seeds.
  • Add salt pinch of sugar and MANGO powder. Sodium benzoyl 1/2 tsp, citric acid 1 tsp
  • Heat oil with ratan jot so colour will be red. Let the oil cool.
  • Add 1/4 oil with spice. Then fill the spice with spoon and finger tips.
  • Keep in a clear glass vessel and pour oil in the jar. Pickles should be dipped in oil. Tight the jar should not open 72 hours
  • After one week it will become ready to eat.

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4.50 from 2 votes

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Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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