Pickles are a staple in Indian cuisine, known for their ability to elevate any meal with a burst of flavor. One of the most popular and fiery varieties is the Red Chilli Pickle. This pickle is made from fresh red chillies, combined with a blend of aromatic spices and oil, making it a tangy, spicy, and flavorful accompaniment to almost any dish.

The Red Chilli Pickle is typically served as a side dish with Indian meals such as parathas, rice, dal, or even stuffed parathas. It’s also a fantastic addition to sandwiches, wraps, or as a topping for fried foods. If you’re a fan of spicy food, this homemade red chilli pickle will definitely add an extra zing to your meals.

Let’s dive into the recipe and learn how to make this delicious Red Chilli Pickle at home.

Ingredients for Red Chilli Pickle

• 10-12 medium-sized red chillies (preferably long, thick ones)
• 2 tablespoons mustard seeds
• 1 tablespoon fenugreek seeds
• 1 tablespoon cumin seeds
• 1 tablespoon coriander powder
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder (adjust to taste)
• 1 tablespoon salt (adjust to taste)
• 2 tablespoons jaggery or sugar (optional, for a hint of sweetness)
• ½ cup mustard oil (or any other vegetable oil)
• 1 teaspoon vinegar (optional, for added tanginess)
• 1 tablespoon lemon juice
• A pinch of asafoetida (hing)

How to Make Red Chilli Pickle: Step-by-Step Process

1. Prepare the Red Chillies

Start by washing the red chillies thoroughly and patting them dry with a clean towel. It is important to remove any excess moisture, as moisture can spoil the pickle. Once dry, cut the stems off the chillies and make a small slit down the center of each chilli. You can also remove the seeds if you prefer a milder pickle.

2. Dry Roast the Spices

In a small pan, dry roast the mustard seeds, fenugreek seeds, cumin seeds, and coriander powder on low heat for 2-3 minutes. This helps to release the flavors of the spices and enhances the overall taste of the pickle. Once roasted, let them cool for a minute or two before grinding them into a coarse powder using a mortar and pestle or spice grinder.

3. Prepare the Tempering

In a pan, heat the mustard oil over medium heat. Once the oil is hot, add a pinch of asafoetida (hing) and sauté for a few seconds. Then, add the ground spice powder (from step 2) along with turmeric powder, red chili powder, and salt. Stir everything well and cook for about 1-2 minutes to combine the spices with the oil. You should notice a fragrant aroma coming from the spices.

4. Add the Red Chillies

Now, carefully add the slit red chillies to the pan and mix them gently in the tempering. Ensure that the chillies are evenly coated with the spicy oil mixture. Stir them for a couple of minutes so the chillies absorb the flavors of the spices.

5. Add Jaggery and Lemon Juice

Add the jaggery (or sugar) and lemon juice to the pan. Mix well, and let the pickle simmer for another 5 minutes on low heat. The jaggery will melt and combine with the spices to create a tangy and slightly sweet flavor. You can adjust the jaggery to suit your level of sweetness preference.

6. Let the Pickle Cool

Remove the pan from the heat and let the pickle cool down to room temperature. Once cooled, you can store it in a clean, dry, and airtight glass jar. Let the pickle rest for at least 2-3 days to allow the flavors to mature. The longer the pickle sits, the better the flavors will develop.

Tips for Making the Perfect Red Chilli Pickle

• Choosing Chillies: Opt for large, thick red chillies for a more flavorful pickle. Red, long varieties like Kashmiri or Byadgi chillies are ideal for this recipe.
• Oil: Use good-quality mustard oil for the authentic taste of a traditional Indian pickle. Mustard oil imparts a strong flavor that complements the heat of the red chillies.
• Avoid Moisture: Ensure that all the ingredients, especially the chillies, are completely dry. Even a small amount of moisture can lead to spoilage.
• Adjust Spice Levels: If you prefer a milder pickle, remove the seeds from the chillies. You can also reduce the amount of red chili powder or jaggery depending on your taste preferences.
• Storage: Always store the pickle in an airtight glass jar and keep it in a cool, dry place. For long-term storage, refrigerate the pickle once it has matured.
• Add Vinegar for Extra Tanginess: If you prefer a tangy flavor, add a tablespoon of vinegar while cooking the pickle.

Health Benefits of Red Chilli Pickle

• Rich in Vitamin C: Red chillies are high in vitamin C, which boosts immunity and helps fight infections.
• Good for Digestion: The spices in the pickle, like cumin and mustard seeds, help in digestion and can alleviate bloating.
• Boosts Metabolism: The heat from the red chillies boosts metabolism and can aid in weight loss when consumed in moderation.
• Improves Skin Health: The antioxidants in red chillies, such as capsaicin, help in improving skin health and can prevent signs of aging.

How to Serve Red Chilli Pickle

• As an Accompaniment to Meals: This pickle is perfect with parathas, dal, rice, and curries. It adds a burst of flavor to any meal.
• With Snacks: Serve the Red Chilli Pickle alongside fried snacks like samosas, pakoras, or even sandwiches.
• With Curd: Enjoy the pickle with a bowl of yogurt or raita for a cooling contrast to the heat of the pickles.

The Red Chilli Pickle is a fiery and flavorful condiment that brings an added kick to any meal. With its perfect blend of spices, tanginess, and heat, this pickle is sure to become a staple in your kitchen. Whether you serve it with Indian dishes or incorporate it into your daily meals, Red Chilli Pickle adds a deliciously bold punch that everyone will love.