If you love Indian food, you’ve got to give this instant red chili pickle recipe a shot. This pickle is super easy to make- it literally takes around 20 minutes in total to put together, and doesn’t need you to let the jar of the pickle sunbathe and mature before you can dig right in too!
This chili pickle is spicy, salty and all things yummy, and if you’re ready to give the recipe a shot, read on to get a quick overview of everything you need to know about the recipe.
Ingredients For the Recipe
To make this instant red chili pickle, you’ll need two sets of ingredients.
For the spice mix
- Cumin seeds: 2 tbsp
- Fennel seeds: 1 tbsp
- Fenugreek seeds: ½ tbsp
- Carom seeds: ½ tbsp
- Mustard seeds: 2 tbsp
For the Pickle
- Red chilies (chopped): 1 cup
- Prepared spice mix
- Red chili powder: 1 tsp
- Turmeric powder: A pinch
- Nigella seeds: 1 tsp
- Salt: 1.5 tbsp
- Mustard oil (heated and cooled down to room temperature): 5 tbsp
How to Make the Instant Red Chili Pickle
Once you have the ingredients ready, here’s what you’ll need to do to make the pickle.
In a pan, dry roast the cumin seeds, fennel seeds, fenugreek seeds, carom seeds, and mustard seeds. Let them cool down to room temperature.
Transfer them into a blender and grind into a fine powder. Keep aside.
Next, take the chopped red chilies in a mixing bowl. Add the prepared spice mix followed by the turmeric powder, red chili powder, nigella seeds, and salt and mix.
Add the mustard oil next and mix well.
Transfer the chilies into a glass container and let it sit for at least 5 hours before consumption.
Store in the refrigerator and eat a few pieces along with your meal.
Frequently Asked Questions
Just like red chillies, you can use many other veggies into the pickle mix, and turn it into a mixed veggie pickle if you want to.
Carrots, cauliflower florets, garlic cloves, lemon and broad beans are all great choices. If you’re adding them in, just remember to get rid of all the moisture off them before you add them in.
You sure can! The bright red chillies add a nice pop of color to the dish, but you can also choose a mix of two or more different colored chillies too.
Just follow the exact same process and you’re good to go.
The best way to store this instant red chili pickle is to transfer it to an airtight container or a glass jar.
The pickle can last at room temperature for up to 2 days, and if you want it to last as long as 2-3 weeks, you can refrigerate it.
Tips & Tricks to Make the Instant Red Chili Pickle
While putting this delicious pickle together is super easy, you might want to take note of these little tips and tricks which can make all the difference in how the pickle turns out.
- While this pickle is meant to be a no-fuss, instant pickle recipe, you may want to let the jar sit for a while over the countertop or in the refrigerator to allow the flavors to amalgamate together well.
- We’ve used mustard oil for the recipe, but if you don’t have it, you can use any other neutral flavored cooking oil of your choice.
- Remember that your chillies should be washed thoroughly and completely dry before you use them for the recipe.
- If you want, you can also make a little slit in each chili and stuff the spice mix inside for maximum flavor.
- If you want to cut down the spiciness of this pickle, you can use larger chillies, which tend to be less spicy.
- Another great idea is to remove the seeds and white fibers from the center.
- If you’re too sensitive to the heat, you can choose to use gloves while handling the chilies.
- To bring some tanginess into the pickle, you can add a teaspoon of amchur powder (dry mango powder) into the mix.
- One of the best ways to improve the shelf life of your chillies is to use a clean jar to store it, and always use a clean spoon to handle it.
Serving Ideas & Suggestions
This versatile and easy pickle can be enjoyed with a lot of different foods. Team it up with your simple daal and rice, or any curry dish to make it a nice, comforting meal.
You can also enjoy this pickle with your morning breakfast parathas or a simple dish of roti and a dry vegetable curry.
If you enjoyed this pickle, and are inspired and looking for some more make-ahead condiment recipes to try your hands at, here are a few good ones you may want to check out.
Instant Red Chili Pickle
Ingredients For the spice mix
- 2 tablespoon Cumin seeds
- 1 tablespoon Fennel seeds
- ½ tablespoon Fenugreek seeds
- ½ tablespoon Carom seeds
- 2 tablespoon Mustard seeds
Ingredients For the Pickle
- 1 cup Red chilies , (chopped)
- 1 bowl Prepared spice mix
- 1 teaspoon Red chili powder
- 1 pinch Turmeric powder
- 1 teaspoon Nigella seeds
- 1.5 tablespoon Salt
- 5 tablespoon Mustard oil , (heated and cooled down to room temperature)
- In a pan, dry roast the cumin seeds, fennel seeds, fenugreek seeds, carom seeds, and mustard seeds. Let them cool down to room temperature.
- Transfer them into a blender and grind into a fine powder. Keep aside.
- Next, take the chopped red chilies in a mixing bowl. Add the prepared spice mix followed by the turmeric powder, red chili powder, nigella seeds, and salt and mix.
- Add the mustard oil next and mix well.
- Transfer the chilies into a glass container and let it sit for at least 5 hours before consumption.
- Store in the refrigerator and eat a few pieces along with your meal.
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