instant red chili pickle recipe | lal mirch ka achar recipe, red chili pickle

instant red chili pickle is very easy to make just like a name suggests here- instant red chili pickle. This red chili pickle is prepared from dry fenugreek seeds, fennel seeds and mustard seeds. Pickles also known as achaar, athanu in gujarati. pickles are great condiments in Indian cuisine. You will find them almost in all states from north to south. A traditional thali consists of several specialties of pickles.

instant red chili pickle recipe | lal mirch ka achar recipe, red chili pickle recipe with step by step photos and video recipe. pickles are usually made from seasonal ingredients such as raw mango/Kachchi Keri. because the ingredients are seasonal, we usually make our pickles in summer and this pickle can remains fresh throughout a year.

Making seasonal pickles requires expertise. If you forgot any step then your whole recipe will fail. well, Pickle- the name is enough for the Indians. They are truly mouthwatering and so that I am sharing an instant red chili pickle recipe today. We used to eat pickles with our Gujarati thepla. and trust me, chili pickles really goes best with theplas. however, I have already shared Gujarati style instant chili pickle recipe here.

Even you can have this pickle in breakfast along with crispy gujarati bhakri. I know it sounds strange but trust me a lot of people enjoy pickle in breakfast along with parathas or bhakri. Have a break from your usual breakfast dishes like aloo poha, upma etc and try this red chili pickle along with thepla/bhakri.

In my home you will always find this pickle in the refrigerator along with other companions like sweet mango pickle (god keri), sweet mango pieces or keri katki, murabba, mango pickle, mix pickle etc. Each pickle taste totally different from one another yet they enhance the flavors of main course dishes.

I prepared this red chili pickle recipe with mustard oil, fennels, coriander seeds mustard seeds. This red chili pickle remains fresh 2-3 days at room temperature. If you are storing refrigerator then it can remain fresh for a week even. However, the shelf life is totlly depends on the quality of your red chilies. 

Storage tip: Always keep the pickle in an air tight container and store it in a refrigerator to increase its shelf life.

well, I’m really excited to hear what you think of this instant red chili pickle. meanwhile here are some highlighted points about the recipe,

• made in 10 minutes
• no cooking expertise required
• prepared from easily available ingredients
• satisfying recipe
• will complete your meal
• the best companion for train journey/travel
• goes best with almost any Indian flatbread recipes
• remains fresh up to 7 days
• one of the best indian condiment

how to make instant red chili pickle?

1. heat your kadai. mean while wash chillies and let it dry.
2. add coriander seeds.
3. add fennel seeds.
4. add mustard seeds.
5. also add fenugreek seeds/methi dana.
6. roast until it leaves aroma.
7. turn off the flame.
8. add asafoetida.
9. add turmeric powder and mix.
10. transfer to a mixer jar and crush to a coarse powder.
11. meanwhile, chop your chilies. Do not finely chop.
12. add a coarse powder to red chilies.
13. add salt to your taste.
14. add mustard oil.
15. mix it well.
16. transfer to an airtight container.
17. store in a refrigerator.

recipe notes,

• remove the seeds of red chilies to reduce the spiciness of the chillies. I sometime likes really spicy pickles so i didn’t remove here.
• you can use any cooking oil like sunflower oil and ground oil instead of mustard oil. I like the flavor of mustard oil so i sometimes use in my recipes.
• STORE in a REFRIGERATOR. this pickle will remain fresh for 6-7 days.

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