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red chilli pickle recipe, lal mirch ka achar recipe

the red chilli pickle recipe is a banarsi style stuffed red chilli pickle. the red chilli pickle aka lal mirch ka achar tastes awesome. you can have it with chapatis or rice or parathas or with any indian meal. 

5 from 5 votes
total time:
20minutes

red chilli pickle recipe with step by step photos.

red chilli pickle recipe

summers is the time for making various pickles, preserves and sun drying veggies or papads. usually i make a large batch of mango pickle every summer. this year for a change i made some red chilli pickle. the recipe is a banarsi style stuffed red chilli pickle which tastes awesome. when i say awesome, i actually mean it. its excellent with any indian meal. you can have it with chapatis or rice or parathas. this lal mirch ka achar tastes too good.

the pickle recipe and its method comes from my mother in law. during our trip this year to kashi (varanasi), we tasted the banarasi red chilli pickle in the hotel where we stayed. it was very nice but spicy. when i asked my mom-in-law whether she knows the method on how the stuffed chilli pickle is made – she replied in affirmative and i quickly jotted down the method. when i came back, i wanted to try the recipe. luckily got some fresh red chilies in the market. so got them and then made the pickle.

usually we prefer some pickle with our meals. also with stuffed parathas we like some pickle or curd by the side. so i always have 2 to 3 jars of homemade pickles in the fridge.

there is no fire cooking involved in the recipe. the recipe is very easy and will take about 20 to 25 minutes from start to finish. the only time taking part is keeping the pickle jar in the sun. it takes about 5 to 7 days for the pickle to mature as the pickle gets slow cooked due to the heat from the sunlight.

do note that this pickle requires a good sunlight. shady or cloudy atmosphere will not work. if the sunlight is very strong and intense, then the pickle can be done in 3 to 4 days also. i kept for 7 days. it has been very hot here and afternoons is the worst time as far as heat is concerned. even something like setting a curd takes less time due to the hot temperature.

a test to check if the pickle is done, is to taste the red chilies. it there is crunchiness in it, then some more days will be needed for the pickle to mature. the red chilies should soften due to the heat from the sunlight.

few do’s and don’ts for making this red chilli pickle or any pickle recipe

  • as always for any pickle, use fresh ingredients.
  • also ensure that the spices are fresh. check if there are any mould or insects in the spices.
  • the red chilies have to be fresh.
  • after rinsing red chilies in water, wipe them with a kitchen towel or let them dry naturally in a plate. the red chilies should have no moisture in them and should be completely dry before you begin to pickle them.
  • mustard oil is a must for this recipe. so i would suggest to use mustard oil only.
  • use clean and dry knife, spoons, bowls and chopping boards.
  • for sensitive hands, red chilies can be irritating to the skin. so wear gloves while handling red chilies.
  • use a clean jar. the jar can be rinsed first and then sun dried for a couple of hours. alternatively you can also sterilise the jar.
  • when you place the red chilies in the jar, it should be completely dry.

in the recipe i have mentioned both the gram as well as cups/tablespoons equivalents. you can use either of it. the recipe yields 1 medium jar of red chilli pickle.

if you like pickles, you can check the following pickle recipes:

red chilli pickle recipe below:

red chilli pickle recipe, lal mirch ka achar recipe
5 from 5 votes
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red chilli pickle

the red chilli pickle recipe is a banarsi style stuffed red chilli pickle. the red chilli pickle aka lal mirch ka achar tastes awesome. you can have it with chapatis or rice or parathas or with any indian meal. 
course condiment, side
cuisine banarasi, north indian, uttar pradesh
prep time 20 minutes
total time 20 minutes
servings 1 medium jar of red chilli pickle
author dassana amit

ingredients (1 cup = 250 ml)

  • 300 grams fresh red chilies or 12 to 14 fresh large red chilies (lal mirch)
  • 4 tablespoons mustard seeds or 35 grams (rai)
  • 5 tablespoons dry mango powder or 32 grams (amchur powder)
  • 6 tablespoons fennel seeds or 40 grams (saunf)
  • 3 tablespoons fenugreek seeds or 30 grams (methi seeds)
  • ¼ teaspoon asafoetida (hing)
  • 3 tablespoons salt or 45 grams
  • 2 tablespoons turmeric powder
  • 4 to 5 tablespoons mustard oil for mixing with spices
  • 1 cup mustard oil to be added later

how to make red chilli pickle

prepping red chillies (lal mirch)

  1. rinse 300 grams fresh red chillies or 12 to 14 fresh large red chillies with water a couple of times. then wipe dry each red chili with a kitchen cotton napkin. 

  2. the chilies have to completely dry before you proceed with stuffing them with the pickle masala.

  3. remove the crowns from the red chillies. then with a knife make a slit on each red chilli. ensure that you slit the chilli only one side and keep it whole.

  4. with the back handle of a small spoon scrape of the seeds and pith from each red chilli.

  5. once you remove the seeds and pith from each red chilli, then cover them and keep aside.

making pickle masala

  1. take 4 tablespoons mustard seeds (rai), 6 tablespoons fennel seeds (saunf) and 3 tablespoons fenugreek seeds (methi seeds) in a small grinder jar or coffee grinder.

  2. powder the spices coarsely. do not make a fine powder.

  3. take the coarsely powdered spices in a mixing bowl or pan. also add 5 tablespoons dry mango powder (amchur powder), 2 tablespoons turmeric powder, ¼ teaspoon asafoetida (hing) and 3 tablespoons salt.

  4. mix very well with a spoon.

making red chilli pickle

  1. add 4 to 5 tablespoons mustard oil in the coarsely ground pickle masala. this is to moisten the masala so that it can easily be stuffed in the red chillies. mix very well.

  2. take a portion of the pickle masala and stuff in each red chilli.

  3. this way stuff the masala in all the red chilies. 

  4. now place each stuffed red chilli in a clean glass jar or ceramic jar. either you can sterlize the glass jar or keep it in sun with its lid for a couple of hours. add any leftover pickle masala in the jar. 

  5. then pour 1 cup mustard oil in the jar.

  6. close the jar with its lid. then shake the jar, so that the mustard oil coats all the red chilies.

  7. remove the lid. place a muslin cloth on the mouth of the jar. secure it tightly with a string or rubber band.

  8. place the pickle jar in the sun. during evening, remove the jar from your window sill or balcony or terrace and keep in a dry place in your kitchen. next morning again keep in the sun. shake the jar everyday before keeping in sunlight. overall keep in the sun for about 5 to 7 days. 

  9. to check if the pickle is done, is to taste the red chilies. it there is crunchiness in it, then some more days will be needed for the red chilli pickle to mature. the red chilies should soften due to the heat from the sunlight.

  10. once the red chilli pickle is matured, then you can start serving it with your meals. once the red chilli pickle is done, then you can keep in fridge or keep the jar in a cool dry place.

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how to make red chilli pickle

a) prepping red chillies (lal mirch):

1. rinse 300 grams fresh red chillies or 12 to 14 fresh large red chillies with water a couple of times. then wipe dry each red chilli with a kitchen cotton napkin. the chillies have to completely dry before you proceed with stuffing them with the pickle masala.

making red chilli pickle recipe

2. remove the crowns from the red chillies. then with a knife make a slit on each red chilli. ensure that you slit the chilli only one side and keep it whole.

making red chilli pickle recipe

3. with the back handle of a small spoon scrape of the seeds and pith from each red chilli.

making red chilli pickle recipe

4. remove the seeds and pith from each red chilli. cover them and keep aside.

making red chilli pickle recipe

b) making pickle masala:

5. take 4 tablespoons mustard seeds (rai), 6 tablespoons fennel seeds (saunf) and 3 tablespoons fenugreek seeds (methi seeds) in a small grinder jar or coffee grinder.

making red chilli pickle recipe

6. powder the spices coarsely. do not make a fine powder.

making red chilli pickle recipe

7. take the coarsely powdered spices in a mixing bowl or pan. also add 5 tablespoons dry mango powder (amchur powder), 2 tablespoons turmeric powder, ¼ teaspoon asafoetida (hing) and 3 tablespoons salt.

making red chilli pickle recipe

8. mix very well with a spoon.

making red chilli pickle recipe

making red chilli pickle

9. add 4 to 5 tablespoons mustard oil in the coarsely ground pickle masala. this is to moisten the masala so that it can easily be stuffed in the red chillies.

making red chilli pickle recipe

10. mix very well.

making red chilli pickle recipe

11. take a portion of the pickle masala and stuff in each red chilli.

making red chilli pickle recipe

12. this way stuff the masala in all the red chilies.

making red chilli pickle recipe

13. now place each stuffed red chilli in a clean glass jar or ceramic jar. either you can sterlize the glass jar or keep it in sun with its lid for a couple of hours. if there is any leftover pickle masala, then add it also in the jar.

red chilli pickle recipe, lal mirch ka achar, stuffed red chilli pickle recipe

14. then pour 1 cup mustard oil in the jar.

red chilli pickle recipe, lal mirch ka achar, stuffed red chilli pickle recipe

15. close the jar with its lid. then shake the jar, so that the mustard oil coats all the red chilies.

red chilli pickle recipe, lal mirch ka achar, stuffed red chilli pickle recipe

16. remove the lid. place a muslin cloth on the mouth of the jar. secure it tightly with a string or rubber band.

red chilli pickle recipe, lal mirch ka achar, stuffed red chilli pickle recipe

17. place the pickle jar in the sun. during evening, remove the jar from your window sill or balcony or terrace and keep in a dry place in your kitchen. next morning again keep in the sun. shake the jar everyday before keeping in sunlight. overall keep in the sun for about 5 to 7 days. to check if the red chilli pickle is done, is to taste the red chilies. it there is crunchiness in it, then some more days will be needed for the red chilli pickle to mature. the red chilies should soften due to the heat from the sunlight.

red chilli pickle recipe, lal mirch ka achar, stuffed red chilli pickle recipe

18. once the red chilli pickle is matured, then you can start serving it with your meals. once the red chilli pickle is done, then you can keep in fridge or keep the jar in a cool dry place.

red chilli pickle recipe, lal mirch ka achar recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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