How to Make Homemade Red Chilli Pickle – Step-by-Step Guide

Red chilli pickle is a spicy, tangy, and flavorful Indian pickle that adds a fiery kick to any meal. This traditional homemade recipe is easy to make and requires only a few ingredients. Follow this step-by-step guide to prepare an authentic red chilli pickle at home.

Ingredients Required

• Fresh red chillies – 500g (thoroughly washed and dried)
• Mustard seeds – 3 tbsp (coarsely ground)
• Fenugreek seeds – 1 tsp (roasted and ground)
• Turmeric powder – 1 tsp
• Salt – 2 tbsp (adjust as per taste)
• Red chilli powder – 1 tbsp (optional, for extra spice)
• Lemon juice – 4 tbsp (for tanginess)
• Mustard oil – ½ cup (warmed and cooled)
• Asafoetida (hing) – ½ tsp (for enhanced flavor)

Step-by-Step Process to Make Red Chilli Pickle

Step 1: Selecting and Washing the Red Chillies

• Choose fresh, firm, and bright red chillies for the pickle.
• Wash them thoroughly and dry completely using a clean cloth.
• Remove the stems and make a small slit in each chilli (do not cut completely).

Step 2: Preparing the Spice Mix for Pickling

• Dry roast the fenugreek seeds and grind them into a fine powder.
• Coarsely grind the mustard seeds for a grainy texture.
• Mix mustard seeds, fenugreek powder, turmeric, salt, red chilli powder, and asafoetida in a bowl.

Step 3: Stuffing and Mixing the Chillies

• Carefully stuff the spice mix into the slit red chillies using a spoon.
• Place the stuffed chillies in a dry glass jar.

Step 4: Adding Lemon Juice and Oil

• Pour lemon juice over the stuffed chillies for a tangy flavor.
• Heat mustard oil until it reaches a smoking point, then let it cool.
• Pour the warm mustard oil over the chillies to preserve and enhance the taste.
• Close the jar and shake well to mix everything properly.

Step 5: Sun-Drying and Fermenting the Pickle

• Keep the pickle jar in sunlight for 4-5 days to allow proper fermentation.
• Shake the jar once daily to distribute the spices and oil evenly.

Step 6: Storing the Pickle for Long Shelf Life

• After 5-7 days, the red chilli pickle will be ready to eat!
• Store it in an airtight glass jar at room temperature.
• The pickle stays fresh for months if handled properly.

Serving Suggestions

• Enjoy this spicy red chilli pickle with parathas, curd rice, dal-rice, or roti.
• It also pairs well with stuffed parathas and khichdi for an extra zing!

Storage Tips

✔️ Always use a dry spoon to take out the pickle to prevent spoilage.
✔️ Store in a cool, dry place to keep the pickle fresh for months.
✔️ Adding extra mustard oil on top helps increase shelf life.