Red Chili Pickle (Lal Mirch Ka Achar)
User Reviews
5
26 reviews
Excellent
-
Prep Time
20 mins
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Total Time
20 mins
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Servings
1 medium jar of red chilli pickle
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Calories
105 kcal
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Course
Side Dish, Condiments
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Cuisine
Indian
Red Chili Pickle (Lal Mirch Ka Achar)
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Red Chili Pickle (Lal Mirch Ka Achar) is a spicy condiment made by stuffing large fresh red chilies with a coarse powder of mustard, fennel, fenugreek seeds, mango powder, turmeric, asafoetida, and salt, all mixed with mustard oil. The chilies are prepared to be dry and seedless before the masala is stuffed, resulting in a pungent, tangy-spicy pickle that preserves the chilies.
Description
Red Chili Pickle (Lal Mirch Ka Achar) involves drying large fresh red chilies thoroughly, then removing their crowns and seed pith by making a slit along one side. The seeds and membranes are scraped out carefully to reduce heat intensity and prepare them for stuffing.
A coarsely ground spice mix made from mustard, fennel, and fenugreek seeds is combined with dried mango powder, turmeric, asafoetida, and salt, then mixed well with mustard oil. This spiced oil mixture is used to stuff the prepared chilies, infusing them with a complex pungency, bitterness, and tartness characteristic of this traditional Indian pickle.
The use of mustard oil is essential to the flavor profile and preservation. Chilies should be larger varieties but not excessively hot, to balance spice levels. The pickle matures as it sits, making it a flavorful accompaniment to meals and a way to preserve chilies for months.
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Ingredients
- 300 grams red chili pepper or 12 to 14 fresh large red chilies (lal mirch, fresh
- 4 tablespoons mustard seeds - 35 grams
- 5 tablespoons mango powder 32 grams (amchur powder, dried
- 6 tablespoons fennel seeds - 40 grams (saunf)
- 3 tablespoons fenugreek seeds - 30 grams (methi dana)
- ¼ teaspoon asafoetida (hing)
- 3 tablespoons salt - 45 grams
- 2 tablespoons turmeric powder
- 4 to 5 tablespoons mustard oil - for mixing with spices
- 1 cup mustard oil - to be added later
Instructions
Prepping red chillies
- Rinse fresh red chilies with water a couple of times. Then, wipe dry each red chili with a kitchen cotton napkin.
- The chilies have to be completely dry before you proceed with stuffing them with the pickle masala.
- Remove the crowns from the red chilies. Then, with a knife make a slit on each red chili. Ensure that you slit the chili only one side and keep it whole.
- With the back handle of a small spoon, scrape off the seeds and pith from each red chili.
- Once you remove the seeds and pith from each red chili, cover them and keep aside.
Making pickle masala
- Take mustard seeds, fennel seeds and fenugreek seeds in a small grinder jar or coffee grinder.
- Powder the spices coarsely. Do not make a fine powder.
- Take the coarsely powdered spices in a mixing bowl or pan. Add dried mango powder, turmeric powder, asafoetida and salt.
- Mix very well with a spoon.
Making red chilli pickle
- 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 chilies. Mix very well.
- Take a portion of the pickle masala and stuff in each red chili.
- Stuff the pickle masala in all the red chilies.
- Now, place each stuffed red chili in a clean glass jar or ceramic jar. You can either sterilize the jar or keep it in sun with its lid for a couple of hours. Add any leftover pickle masala in the jar.
- Now, pour 1 cup mustard oil in the jar.
- Close the jar with its lid. Then shake the jar, so that the mustard oil coats all the red chilies.
- Remove the lid. Place a muslin cloth on the mouth of the jar. Secure it tightly with a string or rubber band.
- Place the pickle jar in the sun. During evening, remove the jar from your window sill, balcony or terrace and keep in a dry place in your kitchen. Next morning, keep in the sun again. Shake the jar everyday before keeping in sunlight. Keep in the sun for about 5 to 7 days.
- To check if the pickle is done, taste the red chilies. If 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.
- Once the Red Chili Pickle is matured, you can start serving it with your meals, store it in the refrigerator or keep the jar in a cool dry place.
Notes
- Use large fresh red chilies that are not overly hot to control spice levels in the pickle.
- Mustard oil is essential for authentic flavor; do not substitute with other oils and do not heat the oil before using.
- Ensure all spices are fresh and free from contamination to maintain pickle quality.
- The nutrition info provided is approximate per pickled chili.
Nutrition Information
Show Details
Calories
105kcal
(5%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
1502mg
(63%)
Potassium
179mg
(4%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
204IU
(4%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
32mg
(36%)
Vitamin E
1mg
Vitamin K
3µg
Calcium
49mg
(5%)
Vitamin B9 (Folate)
12µg
Iron
2mg
(11%)
Magnesium
33mg
(8%)
Phosphorus
57mg
Zinc
1mg
Nutrition Facts
Serving: 1medium jar of red chilli pickle
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 1502mg | 63% |
| Potassium | 179mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 204IU | 4% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 32mg | 36% |
| Vitamin E | 1mg | |
| Vitamin K | 3µg | |
| Calcium | 49mg | 5% |
| Vitamin B9 (Folate) | 12µg | |
| Iron | 2mg | 11% |
| Magnesium | 33mg | 8% |
| Phosphorus | 57mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
26 reviews
Excellent
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