instant red chili pickle recipe | lal mirch ka achar recipe, red chili pickle

यह रेसिपी को हिंदी/hindi में पढ़े

instant red chili pickle recipe | lal mirch ka achar recipe, red chili pickle recipe with step by step photos and video recipe. red chili pickle is very easy to make just like a name suggests here- instant red chili pickle. This red chili pickle is prepared from dry fenugreek seeds, fennel seeds and mustard seeds. Pickles also known as achaar, athanu in gujarati. pickles are great condiments in Indian cuisine. You will find them almost in all states from north to south. A traditional thali consists of several specialties of pickles.instant red chili pickle recipe

instant red chili pickle recipe | lal mirch ka achar recipe, red chili pickle recipe with step by step photos and video recipe. pickles are usually made from seasonal ingredients such as raw mango/Kachchi Keri. because the ingredients are seasonal, we usually make our pickles in summer and this pickle can remains fresh throughout a year.

Making seasonal pickles requires expertise. If you forgot any step then your whole recipe will fail. well, Pickle- the name is enough for the Indians. They are truly mouthwatering and so that I am sharing an instant red chili pickle recipe today. We used to eat pickles with our Gujarati thepla. and trust me, chili pickles really goes best with theplas. however, I have already shared Gujarati style instant chili pickle recipe here.

Even you can have this pickle in breakfast along with crispy gujarati bhakri. I know it sounds strange but trust me a lot of people enjoy pickle in breakfast along with parathas or bhakri. Have a break from your usual breakfast dishes like aloo poha, upma etc and try this red chili pickle along with thepla/bhakri.

instant red chili pickle recipe

In my home you will always find this pickle in the refrigerator along with other companions like sweet mango pickle (god keri), sweet mango pieces or keri katki, murabba, mango pickle, mix pickle etc. Each pickle taste totally different from one another yet they enhance the flavors of main course dishes.

I prepared this red chili pickle recipe with mustard oil, fennels, coriander seeds mustard seeds. This red chili pickle remains fresh 2-3 days at room temperature. If you are storing refrigerator then it can remain fresh for a week even. However, the shelf life is totlly depends on the quality of your red chilies. 

Storage tip: Always keep the pickle in an air tight container and store it in a refrigerator to increase its shelf life.

Here are Some Tips To Make A Perfect Red Chilli Pickle

  1. Pickle cannot be made with lesser oil. Oil helps to preserve the pickle. So always add enough oil to pickle.
  2. Pickles are salty as salt too act as a preservative. So add sufficient amount of salt to pickle. This way pickle will not get spoil.
  3. you can remove the seeds from red chillies to reduce the heat from pickle.
  4. mustard seeds are bitter in taste so please follow the measurement properly.
  5. In case if you have added more of mustard seeds and by that if the pickle got bitter then balance that bitterness with fennel seeds/saunf.
  6. Heat the oil and let it get warm. Add warm oil in the pickle. This way the raw flavor of oil will go away.

well, I’m really excited to hear what you think of this instant red chili pickle. meanwhile here are some highlighted points about the recipe,

  • made in 10 minutes
  • no cooking expertise required
  • prepared from easily available ingredients
  • satisfying recipe
  • will complete your meal
  • the best companion for train journey/travel
  • goes best with almost any Indian flatbread recipes
  • remains fresh up to 7 days
  • one of the best indian condiment

and finally, let me share recipe steps now.

If you like this dish, do share your thoughts. I will appreciate it! You can also follow me on FacebookInstagram Twitter to keep in touch with me. ✴

instant red chili pickle recipe | lal mirch ka achar video recipe:

recipe card for lal mirch ka achar recipe, red chili pickle:

5 from 1 vote
instant red chili pickle recipe
instant red chili pickle recipe
Prep Time
10 mins
Cook Time
3 mins
Total Time
13 mins
 
Course: condiments, pickles
Cuisine: indian pickles
Servings: 1 cup
Author: Priya Jo
Ingredients
  • 1 tbsp coriander seeds / dhaniya dana
  • 1/2 tsp fennel seeds/saunf
  • 1/2 tbsp mustard seeds
  • 10-15 nos | 1/2 tsp methi dana / fenugreek seeds
  • 1/2 tbsp turmeric powder
  • a pinch of asafoetida
  • 1 cup red chilies fresh and diced
  • 1/4 cup mustard oil warmed (not to hot)
Instructions
  1. heat your kadai. mean while wash chillies and let it dry.

  2. add coriander seeds.

  3. add fennel seeds.

  4. add mustard seeds.

  5. also add fenugreek seeds/methi dana.

  6. roast until it leaves aroma.

  7. turn off the flame.

  8. add asafoetida.

  9. add turmeric powder and mix.

  10. transfer to a mixer jar and crush to a coarse powder.

  11. meanwhile, chop your chilies. Do not finely chop.

  12. add coarse powder to red chilies.

  13. add salt to your taste.

  14. add mustard oil.

  15. mix it well.

  16. transfer to an airtight container.

  17. store in a refrigerator.

Recipe Notes
  • use warm oil here.
  • remove the seeds of red chilies to reduce the spiciness of the chillies. I sometime likes really spicy pickles so i didn't remove here.
  • you can use any cooking oil like sunflower oil and ground oil instead of mustard oil. I likes the flavor of mustard oil so i some times use in my recipes.
  • STORE in a REFRIGERATOR. this pickle will remain fresh for 6-7 days. 

 

how to make instant red chili pickle | lal mirch ka achar recipe with step by step photos:

  1. heat your kadai. mean while wash chillies and let it dry.
  2. add coriander seeds.instant red chili pickle step 1
  3. add fennel seeds.
  4. add mustard seeds.instant red chili pickle step 2
  5. also add fenugreek seeds/methi dana.instant red chili pickle step 3
  6. roast until it leaves aroma.instant red chili pickle step 4
  7. turn off the flame.
  8. add asafoetida.
  9. add turmeric powder and mix.instant red chili pickle step 5
  10. transfer to a mixer jar and crush to a coarse powder.instant red chili pickle step 6
  11. meanwhile, chop your chilies. Do not finely chop.instant red chili pickle step 7
  12. add a coarse powder to red chilies.
  13. add salt to your taste.instant red chili pickle step 8
  14. add mustard oil.instant red chili pickle step 9
  15. mix it well.instant red chili pickle step 10
  16. transfer to an airtight container.
  17. store in a refrigerator.

recipe notes,

  • remove the seeds of red chilies to reduce the spiciness of the chillies. I sometime likes really spicy pickles so i didn’t remove here.
  • you can use any cooking oil like sunflower oil and ground oil instead of mustard oil. I likes the flavor of mustard oil so i sometimes use in my recipes.
  • STORE in a REFRIGERATOR. this pickle will remain fresh for 6-7 days.

*Just like this travel-friendly cozy winter recipe, check out this montem snuggler blanket review for your next camping.

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4 Comments

  1. Oh wow, I’ve never had anything like this before, but I’m sure I’d love this red chili pickle! The color is incredibly pretty ❤️

  2. Oh these pickled chilies are looking fantastic. I love all pickled things especially to serve with Thai food!

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