How to make Red Chili Pickle (Lal Mirch Ka Achar) | Red Chili Pickle (Lal Mirch Ka Achar) recipes | Step-by-Step Red Chili Pickle (Lal Mirch Ka Achar) recipe

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Red Chili Pickle (Lal Mirch Ka Achar) is a popular North Indian condiment, with spicy red peppers pickled in oil, vinegar, garlic and lots of seasonings.

This pickle is mild and packed a punch when it came to flavor full of the aroma and sweetness of garlic, the mild bitterness and heat of mustard seeds, the tanginess of amchur, and of course, the flavor of the mustard oil.

I doubt if we can find this pickle in the market. We can get garlic pickle or chili pickle but this is the best I have tasted, which combined the best of both chili and garlic.

More About this Recipe

This recipe I learned from my Sister-in-law who lives in Ghaziabad. Last year when we visited North India, she served this pickle along with aloo paratha and right after tasting it for the first time, me and my husband both became huge fan of this pickle.

We stayed there for 3 days and we have finished almost more than half of the jar. We were eating it as a sabji with almost every meal and whatever was left in the jar I packed it and brought it to Mumbai.

I even went to buy red chili so that I can make this recipe in Mumbai. After coming back to Mumbai, I asked my Bhabhi about the detailed measurement for making this recipe. So that I can jot down the perfect recipe for you all.

Homemade pickles are the best! Serve with any Indian meal for a burst of flavor and complexity.

After you make this red chili pickle, place the jar by a window so that it gets sunlight and let it sit for 3-4 days before eating it. Shake it once a day so that the oil coats all the chili.

Want to try some more homemade pickle recipes, then here are some of my favorites listed below.

Do try other recipes :

Preparation Time: 15mins ∏ Cooking Time: 5mins(+Resting Time) ∏ Servings: 20-25 person

Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Red Chili Pickle:

Step1: Wash and dry red chilies (the chilies must be dry, use a paper towel if needed). Once it is completely dry remove the head of the chilis. Then, using a knife cut them into small pieces.

Step2: Heat a skillet or pan on low-medium heat, add 1 tablespoon fenugreek seed, 2 tablespoon fennel seeds (saunf), 2 tablespoon cumin seeds, 3-4 tablespoon coriander seeds, and dry-toast until fragrant.

Step3: It will take around 2-3 minutes. (Do not brown it). Transfer it to a plate and let it cool down.

Step4: Once cooled down, grind it to a coarse powder.

Step5: Take 3-4 tablespoon yellow mustard seed, no need to roast it. Grind to a coarse powder using a grinder, spice mill or mortar pestle. Transfer and keep aside.

Step6: Heat the mustard oil in a pan over high heat until it is almost smoking, then remove from the heat and let it cool slightly.

Step7: Peel around 2-3 garlic bulbs. You may adjust the quantity as per your taste.

Step8: Using grinder or mortar pestle make a course paste.

Step9: In a plate, add the ground spice mix, powdered mustard, 2 tablespoon amchur powder, 2 tablespoon salt (or as per taste), 1/8 teaspoon asafetida (hing), 1 tablespoon nigella seeds. Mix well.

Step10: Add half of the warm mustard oil and mix the spices well.

Step11: Now add crushed garlic along with vinegar. Here I have used sugarcane vinegar. I will recommend to use the same in case you cannot find it then you may use white wine vinegar, rice wine vinegar, or malt vinegar. Mix everything well. Taste and adjust the salt and spices accordingly.

Step12: Add the chopped red chilies to the spice mix. Alternatively you my fill the while chilies with the spice mix.

Step13: Apply some oil in your palms and finger to avoid any burning sensation. Mix everything well until combined.

Step14: Transfer it to a dry glass jar and add the remaining mustard oil from top. Red Chili Pickle is ready, serve it immediately with your meals. But the real taste of pickle comes after 2-3 days. Keep them in sunlight for couple of days.

Step15: Enjoy red chili pickle with your meal!

Tips:

Make sure to use good quality mustard oil for the authentic flavor.
Instead of dry-toast seeds, you may keep them under the sun for 2-3 hours to remove any moisture.
Wash and completely dry the red chilies before chopping or alternatively keep it under Sun for a couple of hours.
As an alternative you may stuff the chilies with the same spice mix.
In the entire process make sure to use a glass bowl or jar. Steel utensils can make the achaar rancid.
Store in glass or ceramic jar, also make sure the jar is completely dry with no moisture.