Spicy Red Chili Pickle Recipe – Traditional Indian Mustard Oil & Spice Blend

Last Updated on 1 month by Neha Deshmukh

Spicy Red Chili Pickle Recipe – Traditional Indian Mustard Oil & Spice Blend

Hey everyone! If you’re anything like me, you love a good pickle with your meals. There’s just something about that spicy, tangy kick that elevates everything, right? Today, I’m sharing my family’s recipe for Spicy Red Chili Pickle – a traditional Indian delight that’s been passed down for generations. It’s a bit of a process, but trust me, the incredible flavor is SO worth it. I first made this myself when I moved away from home and was craving a little piece of my childhood on my plate.

Why You’ll Love This Recipe

This isn’t just any pickle. It’s a burst of flavor, a little bit of heat, and a whole lot of love. This recipe uses a vibrant blend of spices and the unique tang of mustard oil to create a pickle that’s unlike anything you’ve tasted. It’s perfect with dal-chawal, roti, or even just a simple yogurt meal. Plus, making your own pickle is incredibly satisfying!

Ingredients

Here’s what you’ll need to create this fiery masterpiece:

• 300 grams fresh red chilies
• 4 tablespoons mustard seeds
• 6 tablespoons fennel seeds
• 3 tablespoons fenugreek seeds
• 5 tablespoons dried mango powder (amchur)
• 2 tablespoons turmeric powder
• 0.25 teaspoon asafoetida (hing)
• 3 tablespoons salt
• 1 cup mustard oil

Ingredient Notes

Let’s talk about some of these ingredients – they’re key to getting that authentic flavor!

Red Chili Varieties: You can use any variety of red chilies you prefer, depending on your spice tolerance. I like to use a mix of long, slender chilies for flavor and some shorter, rounder ones for extra heat. Kashmiri chilies are great for color and mild spice.

Mustard Oil: Regional Variations & Benefits: Mustard oil is essential for that classic Indian pickle flavor. It has a pungent aroma that mellows out during the pickling process. In some regions, like West Bengal, they even use a slightly older, more mature mustard oil for an even deeper flavor.

Amchur (Dried Mango Powder) – The Tangy Secret: Amchur adds a lovely tartness that balances the spice. It’s a staple in North Indian cuisine and really makes this pickle sing. You can find it at most Indian grocery stores.

Asafoetida (Hing) – A Digestive Aid & Flavor Enhancer: Don’t skip the hing! It might smell a little funky on its own, but it adds a wonderful savory depth and is known for its digestive properties. A little goes a long way.

Spice Blend Significance: The combination of mustard, fennel, and fenugreek isn’t just random. These spices work together to create a complex flavor profile that’s both warming and aromatic.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, rinse and thoroughly dry 300 grams of fresh red chilies. This is important – any moisture can lead to spoilage. Remove the stems and carefully slit each chili lengthwise, being careful not to cut all the way through.
2. Now, using a spoon handle (or a small knife), scrape out the seeds and pith from the chilies. This reduces some of the heat, but feel free to leave some seeds in if you like it extra spicy! Wear gloves for this step – seriously!
3. Time to grind the spices! Coarsely grind 4 tablespoons of mustard seeds, 6 tablespoons of fennel seeds, and 3 tablespoons of fenugreek seeds in a grinder. You don’t want a super fine powder, a slightly coarse texture is perfect.
4. In a bowl, mix the ground spices with 5 tablespoons of dried mango powder, 2 tablespoons of turmeric powder, 0.25 teaspoon of asafoetida, and 3 tablespoons of salt.
5. Now for the magic ingredient: mustard oil! Add 4-5 tablespoons of mustard oil to the spice mix and mix well to create a thick, stuffable paste.
6. Carefully stuff each chili generously with the spice mixture. This is where those gloves come in handy!
7. Layer the stuffed chilies in a sterilized glass jar. Don’t be afraid to pack them in tightly. Add any remaining spice mix to the jar.
8. Pour 1 cup of mustard oil over the chilies, making sure they are completely submerged. This is crucial for preservation.
9. Cover the jar with a clean muslin cloth and secure it with a rubber band. This allows air to circulate while keeping out insects.
10. Now, the patience part! Sun-dry the jar for 5-7 days, shaking it gently once a day. This helps the flavors meld and the pickle to mature.

Expert Tips

Here are a few things I’ve learned over the years:

Choosing the Right Chilies: Don’t be afraid to experiment with different chili varieties! The flavor will change depending on what you use.

Sterilizing Jars for Pickle Preservation: Sterilizing your jars is super important to prevent mold and spoilage. You can do this by boiling them in water for 10 minutes.

Sun-Drying Techniques for Optimal Flavor: If you live in a humid climate, you might need to sun-dry the pickle for a longer period. Just make sure the chilies remain submerged in oil.

Achieving the Perfect Spice Balance: Taste the spice mix before stuffing the chilies and adjust the salt and amchur to your liking.

Variations

Want to make this pickle your own? Here are a few ideas:

Vegan Adaptation: This recipe is naturally vegan!

Spice Level Adjustment (Mild to Extra Spicy): Remove more seeds for a milder pickle, or leave them all in (and add some chili flakes!) for an extra fiery kick.

Regional Variations (e.g., Punjabi, Rajasthani): In some regions, people add a pinch of fenugreek leaves (kasuri methi) to the spice mix.

Festival Adaptations (Diwali, Baisakhi): This pickle is a popular addition to festive meals in many Indian households.

Serving Suggestions

This pickle is incredibly versatile! Serve it with:

• Dal-chawal (lentils and rice)
• Roti or paratha (Indian flatbreads)
• Yogurt
• Khichdi (a comforting rice and lentil dish)
• As a side with any Indian meal!

Storage Instructions

Once the pickle has matured, store it in the refrigerator for long-term use. It will continue to develop flavor over time. Properly stored, it can last for months, even a year!

FAQs

Let’s answer some common questions:

How long does this pickle take to mature? It takes about 5-7 days of sun-drying, but the flavor really develops after a week or two in the refrigerator.

Can I use a different oil instead of mustard oil? While you can use another oil, it won’t have the same authentic flavor. Mustard oil is really key.

What if I don’t have access to direct sunlight for sun-drying? You can try placing the jar in a warm, well-ventilated spot indoors, but it might take longer to mature.

How can I adjust the saltiness of the pickle? Add more salt to the spice mix if you prefer a saltier pickle.

What type of gloves should I wear when handling the chilies? Latex or nitrile gloves are best. Avoid touching your face while handling the chilies!

Can I add other vegetables to this pickle? Absolutely! Some people add carrots, cauliflower, or mangoes.

How do I know if the pickle has spoiled? If you see any mold, or if the pickle smells off, discard it immediately.

Enjoy making this delicious Spicy Red Chili Pickle! I hope it brings a little bit of Indian sunshine to your table. Let me know how it turns out in the comments below!