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Home » Recipes » Sides

Red Chili Mustard Instant Pickle

Last Updated: Feb 1, 2023 by Enozia Zehra Vakil · This post may contain affiliate links · Leave a Comment

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Spicy, tangy and earthy all at the same time, this red chili mustard instant pickle is the one condiment that’ll pair beautifully with almost any of your meals. 

Pickles are a staple in almost all parts of India, and while they may not seem like much, they can deliver powerful flavors that can amp up even the most basic dals and curries. 

Delicious chili mustard instant pickle

This red chili mustard instant pickle recipe is just that. The pickle is crafted using a few simple ingredients and barely takes any time to make, but the end result will knock your socks off with its deliciousness. 

Think you’re ready to give the recipe a shot? Here’s all you need to know about it before you do. 

Jump to:
  • Ingredients For the Recipe
  • How to Make the Chili Mustard Instant Pickle
  • Frequently Asked Questions
  • Tips & Tricks to Make the Chili Mustard Instant Pickle
  • 📖 Recipe

Ingredients For the Recipe

You’ll need just a handful of ingredients to put this red chili mustard instant pickle together. 

  • Red chilies: ½ cup
  • Mustard (yellow & black mix): ¼ cup
  • Mustard oil: 2 tbsp
  • Nigella seeds: 1 tsp
  • Carom seeds: 1 tsp
  • Salt: 1 tsp
  • Vinegar: 1 tbsp

How to Make the Chili Mustard Instant Pickle

Once you have all your ingredients, here’s what you need to do.

Soak mustard seeds in water

Soak the mustard seeds in water for at least 10 minutes.

Blend everything properly

Then transfer the mustard seeds into a blender and blend into a smooth paste. 

Heat oil and add nigella seeds and saute

Heat oil in a pan. Add the nigella seeds. Saute.

Add red chillies to the pan and saute

Next, add in the red chilies and saute. 

Add mustard paste to the pan and saute

Add the mustard paste next and mix well. Saute and cook for 2-3 minutes. 

Add salt and vinegar to the pan and mix well

Add the salt and vinegar and mix well.

Let the pickle cool down

Let the pickle cool down. 

See also
Dal Vada with Green Chutney: Indian Chickpea Fritters

Once it’s cool enough, transfer it to a glass tumbler and store air-tight. 

Pour it under air tight jar and enjoy with main course

Enjoy with Indian delicacies. 

Frequently Asked Questions

What Else Can I Add to the Chili Mustard Instant Pickle?

Apart from chilies, you can also add some garlic cloves, carrot sticks or even julienned raw mangoes into the pickle to balance out the spiciness or just to bring about a little variation to the pickle. 
Just follow the exact recipe, and remember to clean the other ingredients well, removing all the excess moisture. Spicy chili mustard instant pickle

What Kind of Chilies Should I Use For the Recipe?

This one’s totally your personal preference. Depending on how hot you like your pickle to be, you can use super hot or medium hot chilies for the recipe. 
Larger chilies usually have less heat, so if you’re not too crazy about the spiciness, you can totally opt for those too. Zoom in image of chili mustard instant pickle

What Can I Use Instead of Vinegar?

The addition of vinegar to the pickle doesn’t just help balance out the spiciness of the chilies, but also acts as a natural preservative, and helps the pickle stay fresh for a longer time. 
If you’re making the pickle in a smaller batch and don’t want it to last that long, you can skip using the vinegar and use some lemon juice to let the sourness cut through the heat of the chilies. Side view of chili mustard instant pickle

How Do I Store the Pickle?

Depending on how well they are stored, pickles can last for up to a year. This red chili mustard instant pickle, however, has a shorter shelf life. 
Transfer the pickle to a clean glass jar and refrigerate it for up to 2 months. Remember to use a clean spoon every single time you serve it. Chili mustard instant pickle in a jar

See also
Quinoa Sushi Mini Rolls and #Feeding A Broken Heart
How Do I Make the Pickle Last Longer?

While this recipe does not call for the pickle to be exposed to sunlight, you can take that extra step if you want the pickle to last longer. Just cover the bowl in which you’ve put the pickle together with a cotton cloth and let the bowl sit out, preferably in the sunlight for as long as you can in a span of 24 hours. 
This will help all the excess liquid evaporate, and will also keep any bacteria or fungi from spoiling the pickle. Yummy chili mustard instant pickle

Tips & Tricks to Make the Chili Mustard Instant Pickle

While putting this pickle together may be super easy, you might want to have these little tips and tricks handy to make sure you nail the recipe. 

  • This North Indian style pickle traditionally calls for the use of mustard oil to lend it that authentic smokiness. If you don’t have mustard oil, you could make do with any other oil that has a high smoke point.
  • Turmeric powder can be a nice additional ingredient you can throw into the mix. It’ll lend the pickle a nice pop of color and also add a subtle flavor to the pickle. 
  • Remember to wash the red chilies well before you use them to make the pickle. Also keep in mind that they need to be completely dry before you start to use them to put the pickle together. You can let them air dry or wipe them with a clean towel until they are completely dry. 
  • If you don’t have red chilies, you can follow the exact recipe with green chillies too. 
Long view of chili mustard instant pickle in a jar

Serving Ideas & Suggestions

This tangy and flavor loaded pickle can be served with practically any Indian meal. You can team it up with some basic dal and rice, or even serve it alongside any Indian curry to make it the perfect accompaniment. 

See also
Raw Mango Tofu Salad

The pickle can also be the perfect teammate with any stuffed or plain parathas, served for breakfast or as an evening snack. 

Enjoyed trying your hands at this delicious condiment? Looking for some more such make-ahead chutneys and condiment recipes? Here are a few handpicked ones you might want to take a look at. 

  • Mango Watermelon Summer Salsa
  • Spring Onion Chutney: 3 Ways
  • Walnut Chutney

📖 Recipe

Featured Img of Red Chili Mustard Instant Pickle

Red Chili Mustard Instant Pickle

This easy red chili mustard instant pickle recipe is one of the easiest and versatile Indian pickle recipes you’ll ever come across.
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Print Pin Rate
Course: Side Dish
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 Servings
Calories: 74kcal
Author: Enozia Zehra Vakil

Ingredients

  • ½ cup Red Chilies
  • ¼ cup Mustard , (Yellow & Black mix)
  • 2 tablespoon Mustard Oil
  • 1 teaspoon Nigella Seeds
  • 1 teaspoon Carom Seeds
  • 1 teaspoon Salt
  • 1 tablespoon Vinegar

Instructions

  • Soak the mustard seeds in water for at least 10 minutes.
  • Then transfer the mustard seeds into a blender and blend into a smooth paste.
  • Heat oil in a pan. Add the nigella seeds. Saute.
  • Next, add in the red chilies and saute.
  • Add the mustard paste next and mix well. Saute and cook for 2-3 minutes.
  • Add the salt and vinegar and mix well.
  • Let the pickle cool down.
  • Once it’s cool enough, transfer it to a glass tumbler and store air-tight.
  • Enjoy with Indian delicacies.
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Notes

  • You can store in upto a week in a cold environment.
See also
Cucumber Corn Salad
Tried this recipe?Mention @Mydainty_soulcurry or tag #mydaintysoulcurry!

Nutrition

Serving: 8Servings | Calories: 74kcal | Carbohydrates: 3.5g | Protein: 2.3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 317mg | Potassium: 80mg | Fiber: 1.4g | Sugar: 1.3g | Calcium: 43mg | Iron: 1mg
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Hi, I'm Sophie! Created this blog to share the best plant-based Indian and world recipes.

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