Spicy Red Chili Pickle is a great accompaniment to enhance the flavors of various dishes. Here's a recipe to make a delicious and fiery Spicy Red Chili Pickle:


250 grams red chili peppers (you can use a variety like Kashmiri chilies or Thai chilies)

4-5 cloves of garlic, finely chopped

2 tablespoons mustard seeds

1 tablespoon fenugreek seeds

1 tablespoon fennel seeds

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust according to your spice preference)

1/4 cup lemon juice

Salt to taste

1/4 cup mustard oil (or any other cooking oil)


Wash the red chili peppers thoroughly and pat them dry. Cut off the stems and chop them into small pieces. Make sure to remove the seeds if you prefer a milder pickle.

Heat a small pan and dry roast the mustard seeds, fenugreek seeds, and fennel seeds until they turn aromatic. Remove from heat and allow them to cool.

Once cooled, grind the roasted seeds into a coarse powder using a spice grinder or mortar and pestle.

In a mixing bowl, combine the chopped red chili peppers, chopped garlic, turmeric powder, red chili powder, salt, and the ground spice powder. Mix well to coat the chilies evenly.

Heat the mustard oil in a pan until it reaches its smoking point. Turn off the heat and let it cool slightly.

Pour the warm oil over the chili mixture in the bowl. Add lemon juice and give it a good stir to combine all the ingredients thoroughly.

Transfer the pickle mixture to a sterilized glass jar and press it down tightly to remove any air bubbles. Ensure that the pickle is completely submerged in oil.

Close the jar tightly and let it sit at room temperature for a day. Shake the jar once or twice during this time to help distribute the flavors.

After a day, refrigerate the pickle. It will be ready to consume after 2-3 days, but the flavors will continue to develop over time. The pickle can be stored in the refrigerator for several weeks.

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