Spicy Red Chili Pickle Recipe (Indian Style)
55 minutes
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About Spicy Red Chili Pickle Recipe (Indian Style)
Ignite your taste buds with this vibrant and fiery Red Chili Pickle, a staple in Indian cuisine. This recipe combines the intense heat of fresh red chilies with aromatic fennel and fenugreek seeds, creating a complex and unforgettable flavor profile. The addition of dry mango powder and black salt provides a delightful balance of sweet and savory notes, making this pickle the perfect accompaniment to any meal.Easy to make, yet bursting with flavor, this pickle is incredibly versatile. Enjoy it with parathas for breakfast, alongside curries for lunch or dinner, or even as a spicy addition to sandwiches and snacks. The unique flavor combination will elevate any dish.Prepare to be amazed by the depth of flavor and the satisfying crunch of this homemade pickle. It's a delicious way to add a kick to your everyday meals and impress your friends and family with authentic Indian flavors.
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Recipe Time & More
Prep25 minutes
Cook30 minutes
Total55 minutes
Ingredients
Chillies & Preparation
- 1 kg Chilies wash thoroughly and dry completely in sunlight for 2-3 days. remove stems and slit lengthwise before stuffing., red
Dry Spice Blend
- 50 gm Fennel Seeds dry roast lightly before grinding.
- 15 gm Fenugreek Seeds methi dana; dry roast lightly before grinding.
- 1 tsp Onion Seeds kalonji; dry roast lightly before grinding.
- 1 tbsp Mango Powder amchur powder; adds a tangy sweetness., dry
- 1 tsp Salt kala namak; adds a unique savory flavor., black
- 1 tbsp Sugar
- 2 tsp Salt adjust to taste.
- 2 tbsp Turmeric Powder haldi; for color and flavor.
- 1 tsp Asafoetida hing; adds a pungent aroma (optional).
Oil & Vinegar
- 250 ml Mustard Oil
- 1 tbsp Vinegar or another vinegar of your preference., white
Instructions
Prepare the Chilies
- Wash and thoroughly dry 1 kg of red chilies in sunlight for 2-3 days. Remove stems and slit chilies lengthwise.
Prepare the Spice Blend
- Dry roast fennel seeds, fenugreek seeds, and onion seeds separately until fragrant. Grind these roasted seeds coarsely along with sugar in a grinder.
Combine and Stuff
- Heat 250ml mustard oil until it reaches smoking point. Add asafoetida (if using), remove from heat immediately. In a mixing bowl, combine the cooled oil, turmeric powder, the spice blend, vinegar, salt, and black salt. Mix well. Stuff this mixture into the prepared chilies.
Jarring and Fermenting
- Pack the stuffed chilies tightly into a sterilized jar. Pour remaining oil over the chilies. Sprinkle the top with a few onion seeds. Cover the jar with a muslin cloth and let it sit in direct sunlight for 5-7 days to ferment. After that, seal the jar with a lid and store in a cool, dark place.
Recipe Notes
Expert Tips for the Perfect Red Chili Pickle
- Sun-Drying is Key: Thoroughly drying the chilies in the sun is crucial for preventing spoilage and achieving the desired texture and flavor. Ensure they are completely dry before proceeding.
- Sterilize Your Jars: Sterilizing jars before using them prevents the growth of unwanted bacteria and helps ensure a long shelf life for your pickle.
- Adjust to Your Spice Level: Feel free to adjust the amount of chilies used to achieve your desired level of spiciness. You can also add additional spices based on your preference.
- Patience is a Virtue: Allow the pickle to ferment for the full 5-7 days for optimal flavor development. The longer it ferments (within reason), the more complex the taste will be.
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Recipe Nutrition
Calories: 209kcalCarbohydrates: 1gFat: 23gPolyunsaturated Fat: 6.9gMonounsaturated Fat: 13.8gSodium: 570mgSugar: 1g
Hem Lata Srivastava
Articles: 200
5 Comments
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This looks so tasty! Thank you.
Such a great recipe! Can’t wait to try it.
This is fantastic! Thank you for sharing.
I’m loving this recipe already!
Perfect dish! Can’t wait to cook it.