Lal Mirch Ka Achar

By: Manjula Jain

September 2, 2018

Serving : 20 people
Hover over serving size and use the slider that appears to adjust serving size
Total Time :20 minutes

Rate this recipe:

4.43 from 7 votes

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Lal Mirch Ka Achar, Red Chili Pickle

Red Chili Pickle is a delightful way to spice up any meal. Indian meals are generally served with a variety of condiments, of which pickles are the most common. This one is a rather hot and spicy pickle, not for the timid palette by any means. It tastes great with lunch or main course.

Red Chili Pickle

Ingredients

  • 10 whole red chili jalapeno or cayenne
  • 3 Tbsp coriander dhania
  • 1-1/2 Tbsp fennel seeds saunf
  • 1 tsp fenugreek seed dana methi
  • 1 tsp yellow mustard seeds peele sarso
  • 1 tsp nigella seeds kalongi
  • 1/8 tsp asafetida hing
  • 1 tsp mango powder amchoor
  • 1/2 tsp turmeric haldi
  • 1 Tbsp salt
  • 3 Tbsp oil, I prefer mustard oil can use olive oil
US Customary - Metric

Instructions

  • Wash and dry the chilies and cut the chilies in 1/8-inch pieces.
  • Combine coriander, fennel, fenugreek seeds, mustard seeds, and nigella seeds roast them over low heat for 1-2 minutes till spices becomes aromatic. Grind coarsely.
  • Heat the oil on medium heat, after oil is very turn off the heat and let it come to the room temperature. Set aside.
  • Mix the roasted spices, salt, mango powder, and turmeric to the red chilies, and mix it well. Pour oil over the mixture and mix well.
  • Keep the pickle in a glass jar. Let the jar sit two days at room temperature or few hours in direct sunlight. Pickle is ready to serve. 

Notes

Chili Pickle will be good for a week at room temperature or keep in the refrigerator up to one month.
Suggestion For a milder pickle, remove the pepper seeds, or sometimes chilies are not hot then add some red chili powder.
Red Chili Pickle

Lal Mirch Ka Achar, Red Chili Pickle

Red Chili Pickle is a delightful way to spice up any meal. Indian meals are generally served with a variety of condiments, of which pickles are the most common. This one is a rather hot and spicy pickle, not for the timid palette by any means. It tastes great with lunch or main course.
4.43 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Indian
Servings 20 people

Ingredients
 
 

  • 10 whole red chili jalapeno or cayenne
  • 3 Tbsp coriander dhania
  • 1-1/2 Tbsp fennel seeds saunf
  • 1 tsp fenugreek seed dana methi
  • 1 tsp yellow mustard seeds peele sarso
  • 1 tsp nigella seeds kalongi
  • 1/8 tsp asafetida hing
  • 1 tsp mango powder amchoor
  • 1/2 tsp turmeric haldi
  • 1 Tbsp salt
  • 3 Tbsp oil, I prefer mustard oil can use olive oil

Instructions
 

  • Wash and dry the chilies and cut the chilies in 1/8-inch pieces.
  • Combine coriander, fennel, fenugreek seeds, mustard seeds, and nigella seeds roast them over low heat for 1-2 minutes till spices becomes aromatic. Grind coarsely.
  • Heat the oil on medium heat, after oil is very turn off the heat and let it come to the room temperature. Set aside.
  • Mix the roasted spices, salt, mango powder, and turmeric to the red chilies, and mix it well. Pour oil over the mixture and mix well.
  • Keep the pickle in a glass jar. Let the jar sit two days at room temperature or few hours in direct sunlight. Pickle is ready to serve. 

Notes

Chili Pickle will be good for a week at room temperature or keep in the refrigerator up to one month.
Suggestion For a milder pickle, remove the pepper seeds, or sometimes chilies are not hot then add some red chili powder.
Keyword Condiment, Hot And Spicy, Lal Mirch Ka Achar, Pickle, Red Jalapeno
Tried this recipe?Let us know how it was!

Comments

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    Nisha Vakharia
    January 26, 2021 at 9:53 am

    I have brought these chillies but my hands are burning ,so chillies might be very spicy , should I use these chillies . Let me know how to buy mild hot red chilli, please

      Manjula Jain
      January 28, 2021 at 12:08 pm

      Nisha, It is very hard to figure out, but hot chilies are always good for pickle after a few days pickle will not be very hot.

    Rose Smith
    December 23, 2018 at 8:27 am

    5 stars
    Hey Manjula Jain, The food looks very tasty hot and I’ll love hot food. I wanna try to make it. Thank for sharing

    shivani sharma
    September 4, 2018 at 8:28 pm

    5 stars
    Hello Manjula ji, I am 8 months pregnant and currently in the process of making and stocking up on snacks. I have panjeeri, methi ladu and aliv ladu. Can you pls suggest what to eat in what order… First 3 days, then first 10 days, and the first month? Thank you.

    Diego Lopes
    September 3, 2018 at 11:42 am

    5 stars
    YUM. Can’t wait to make this at home, I love this dish and I’m really excited to learn it. Thanks for sharing.

    Devendra
    September 2, 2018 at 9:00 pm

    5 stars
    Are the spices grounded or whole?

      Manjula Jain
      September 2, 2018 at 9:56 pm

      grind after roasting

    Mavis Gewant
    September 2, 2018 at 4:40 pm

    i am going to make this for my Indian friends who love chili and the food is never hot enough for them. Mouth watering!

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