Introduction
Red Chili Pickle Recipe, popularly known as Lal Mirch Ka Achar, is one of the most loved traditional Indian pickles. Bursting with bold flavors, fiery spiciness, and a tangy twist, this pickle adds an irresistible punch to any Indian meal. Whether you are enjoying plain parathas, dal-rice, or curd with roti, a spoonful of homemade red chili pickle instantly transforms the taste.
In this blog, we will share a step-by-step Red Chili Pickle Recipe along with expert tips for long shelf life, storage methods, and serving ideas.
Also, check our other authentic recipes:
Ingredients Required for Red Chili Pickle
To prepare traditional North Indian-style Red Chili Pickle, gather the following ingredients:
- Fresh red chilies (long variety) – 500 grams
- Mustard seeds (split – yellow) – 3 tbsp
- Fennel seeds (saunf) – 2 tbsp
- Fenugreek seeds (methi dana) – 1 tbsp
- Carom seeds (ajwain) – 1 tsp
- Turmeric powder – 1 tbsp
- Asafoetida (hing) – ½ tsp
- Mustard oil – 250 ml
- Lemon juice – 3–4 tbsp
- Salt – to taste (around 2–3 tbsp)
(All spices should be sun-dried for best results)
Step-by-Step Red Chili Pickle Preparation Method
Step 1: Preparing the Red Chilies
- Wash the red chilies thoroughly and wipe them dry with a clean cotton cloth.
- Make sure there is no moisture, as it can spoil the pickle.
- Slit each chili lengthwise, keeping the stem intact.
Step 2: Spice Preparation
- Lightly roast mustard seeds, fennel seeds, and fenugreek seeds.
- Grind them coarsely to release flavor.
- Mix these spices with turmeric, hing, and salt.
Step 3: Stuffing the Chilies
- Take each slit chili and fill it with the spice mix.
- Press gently so the masala stays inside.
Step 4: Adding Oil
- Heat mustard oil till it reaches the smoking point, then let it cool.
- Pour the oil over the stuffed chilies in a clean glass jar.
- Add lemon juice for tanginess and preservation.
Step 5: Sun Maturation
- Cover the jar with a muslin cloth and keep it in sunlight for 4–5 days.
- Stir daily with a dry spoon to ensure even oil coating.
Tips for Long Shelf Life
- Always use a clean, dry spoon while serving pickles.
- Store in an airtight glass jar only.
- Keep the jar in sunlight for 4–5 days initially, then store in a cool, dry place.
- Use enough oil so that chilies remain submerged completely.
Why Red Chili Pickle is Special?
- Perfect for spice lovers who enjoy fiery flavors.
- Boosts appetite and enhances simple meals.
- Traditional recipe passed down through generations in Rajasthan and North India.
- Adds natural warmth during winters.
Want to explore more? Try our Lemon Pickle Recipe for a tangy twist.
Serving Suggestions
- With hot parathas and curd.
- Alongside dal-rice for extra flavor.
- With stuffed rotis and puris.
- As a spicy side with khichdi or pulao.
Conclusion
Homemade Red Chili Pickle (Lal Mirch Ka Achar) is not just a condiment – it’s a taste of tradition. With its fiery spice, tangy notes, and long-lasting freshness, this pickle is a must-have in every Indian kitchen. Follow our easy step-by-step recipe and enjoy the authentic taste at home.
If you don’t have time to make it at home, you can always order authentic, handmade pickles from The Marwadi Store
