Last Updated on 4 months by Neha Deshmukh

Spicy Indian Chili Pickle Recipe – Mustard Seed & Fennel Flavors

Introduction

Okay, let’s be real – a good pickle can make a meal. And this Spicy Indian Chili Pickle? It’s a game-changer. I first made this years ago, trying to recreate the incredible flavors from my auntie’s kitchen, and honestly, it’s become a staple in my house. It’s tangy, spicy, and has this amazing depth of flavor from the mustard seeds and fennel. Perfect with dal-chawal, yogurt, or even just scooped up with a roti. You’ll be obsessed, I promise!

Why You’ll Love This Recipe

This isn’t just any pickle. It’s a burst of Indian flavors, surprisingly easy to make, and seriously addictive. It’s a fantastic way to add a kick to your everyday meals, and it makes a wonderful homemade gift too. Plus, the fermentation process adds a lovely complexity you just can’t get with a quick pickle.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• ½ cup olive or vegetable oil (about 120ml)
• ¼ cup split mustard seed (rye na kuriya) (about 60ml)
• 2 tbsp fennel seeds
• ¼ tbsp asafoetida (hing)
• 1 ½ tsp salt
• 1 tbsp chili powder
• 1 tsp sugar
• 3 tbsp lemon juice
• 1 pound red chilies (about 450g)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Mustard Seeds (Rye Na Kuriya) – Regional Variations & Selection

We’re using split mustard seeds, also known as rye na kuriya. These are smaller and black, and they release a wonderful aroma when heated. You can find them at most Indian grocery stores. If you can’t find split mustard seeds, whole black mustard seeds will work in a pinch, but the flavor won’t be quite the same.

Asafoetida (Hing) – Quality & Substitutions

Asafoetida, or hing, has a really unique, pungent smell (don’t be scared!). It adds a savory, umami depth to the pickle. A little goes a long way! If you absolutely can’t find it, you can try a tiny pinch of garlic powder, but it won’t replicate the exact flavor.

Chili Varieties – Spice Level & Regional Preferences

I like to use long, slender red chilies for this recipe, but you can experiment! Bird’s eye chilies will give you a serious kick, while milder varieties like Anaheim peppers will tone it down. It really depends on your spice preference.

Oil Choice – Olive vs. Vegetable Oil & Flavor Impact

You can use either olive oil or vegetable oil. Olive oil will impart a slightly fruity flavor, while vegetable oil is more neutral. I often use a light olive oil, but feel free to use whatever you have on hand.

Step-By-Step Instructions

Alright, let’s get pickling!

1. In a cold pan, combine the oil, mustard seeds, fennel seeds, asafoetida, salt, and chili powder. This is important – starting with a cold pan helps the flavors bloom gently.
2. Heat gently over medium-low heat. You want the mustard seeds to start popping and the fennel seeds to become fragrant, but avoid sizzling. We’re not frying here, just infusing the oil.
3. Once fragrant (about 3-5 minutes), transfer the mixture to a bowl. Stir in the sugar and lemon juice until everything is well combined.
4. Now, slice the red chilies lengthwise or chop them – whatever you prefer. I like to leave a little bit of the seeds in for extra heat. Coat the chilies thoroughly with the spice mixture.
5. Pack the coated chilies into a sterilized jar. Pour the remaining liquid over them, making sure they’re fully submerged.
6. Let the jar sit at room temperature for 24-48 hours, shaking it gently once or twice a day. This allows the fermentation process to begin.
7. After 24-48 hours, refrigerate the pickle. It will continue to develop flavor as it sits. It’s best enjoyed within 2 weeks for optimal flavor.

Expert Tips

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

Achieving the Right Fermentation

The fermentation process is key to the pickle’s flavor. You’ll notice tiny bubbles forming – that’s a good sign!

Preventing Mold Growth

Make sure your jar is completely sterilized. Any lingering moisture can lead to mold. Also, ensure the chilies are fully submerged in the liquid.

Adjusting Spice Levels

Don’t be afraid to adjust the chili powder to your liking. Start with less and add more if you want a bigger kick.

Selecting the Best Chilies

Look for chilies that are firm and vibrant in color. Avoid any that are bruised or soft.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment – Mild to Extra Hot

• Mild: Use Anaheim peppers or remove the seeds from the red chilies. Reduce chili powder to ½ tsp.
• Extra Hot: Add a few bird’s eye chilies or increase chili powder to 2 tbsp.

Festival Adaptations – Diwali & Makar Sankranti

My grandmother always made a special batch of this pickle for Diwali. It’s considered auspicious and adds a festive touch to the celebrations. It’s also wonderful with the seasonal snacks during Makar Sankranti.

Serving Suggestions

This pickle is incredibly versatile!

• Serve it with dal-chawal (lentils and rice).
• Enjoy it with yogurt for a cooling contrast.
• Use it as a condiment with roti or paratha.
• Add a spoonful to your scrambled eggs for a spicy kick.

Storage Instructions

Store the pickle in an airtight jar in the refrigerator. It will keep for up to 2 weeks, but the flavor will continue to develop over time.

FAQs

Let’s answer some common questions:

What type of oil is best for this pickle?

You can use either olive oil or vegetable oil. Olive oil adds a subtle fruity flavor, while vegetable oil is more neutral.

Can I use different types of chilies?

Absolutely! Experiment with different varieties to find your perfect spice level.

How do I know if the pickle is properly fermented?

You’ll see tiny bubbles forming in the jar – that’s a good sign!

What does asafoetida (hing) add to the flavor?

Asafoetida adds a savory, umami depth that’s hard to describe. It really elevates the flavor of the pickle.

How long will this pickle last in the refrigerator?

Up to 2 weeks, but it’s best enjoyed within the first week for optimal flavor.

Can I make a smaller batch of this pickle?

Yes, you can easily halve or quarter the recipe. Just make sure to use a jar that’s appropriately sized for the smaller batch.