My tryst with Red Chilli Pickle
Just like every other Indian, summers for me too are synonymous with making different types of pickles, preserves or sun-drying vegetables/fruits and homemade papads. My go-to summer pick has always been the Mango Pickle, followed by this luscious Red Chili Pickle. It was during our trip to Kashi a.k.a Banaras or Varanasi that we got to taste the lovely Lal Mirch Ka Achar there. One bite, and I was mesmerized by this spicy, very rustic pickle that oozed tradition in all ways. So much that flavor and texture stayed with me. Back home, I was quite interested in preparing it myself. So, I asked my mother-in-law about it and when she replied in affirmative, I was delighted and quickly jotted down the recipe. Luckily, I could source the kind of fresh red chilies that were used for this typical pickle too. Usually, we like our meals as well as our stuffed parathas with a good side of pickle. Since the day I recreated the Lal Mirch Ka Achar recipe at home, it has been a constant for me and my family. I always have 2 to 3 jars of pickles in the refrigerator.
More on this Lal Mirch Ka Achar
Red chillies are called Lal Mirch in Hindi and achar means pickle hence the name Lal Mirch ka Achar. I love this Red Chili Pickle as it is a ‘no fire cooking’ recipe. The pickle is easy to make and takes about 20 to 25 minutes to get prepared. The only time-consuming part is sunbathing the jar for the flavors to amalgamate in the best possible way. This Lal Mirch Ka Achar matures in about 5 to 7 days after the pickle is slow-cooked in the natural heat from the sunlight. So, you will definitely need good sunlight to make this recipe a hit. Cloudy weather is a big no for this. If the sunlight is intense, then the pickle might get done in 3 to 4 days itself. One way you can check the doneness of this Red Chili Pickle is to taste the stuffed red chilies. Crunchiness in them would mean that some more days are required for the pickle to mature. Once fully done, the chilies should soften from the heat of the sun. You can also have a look at my Green Chilli Pickle recipe that is made with green chillies and has a totally unique flavor and taste than this red chilli pickle.
Tips Before You Begin
How to make Red Chili Pickle
Prep Red Chilies
- Rinse 300 grams or 12 to 14 fresh red chilies with water a couple of times. Then, wipe dry each red chili with a kitchen cotton napkin. The chilies have to be completely dry before you proceed with stuffing them with the pickle masala.
- Remove the crowns of the red chilies. Then, with a knife make a slit on each red chili. Ensure that you slit the chili only one side and keep it whole.
- With the back handle of a small spoon, scrape of the seeds and pith from each red chili.
- Remove the seeds and pith from each red chilli. Cover them and keep aside.
Make Pickle Masala
- Take 4 tablespoons mustard seeds, 6 tablespoons fennel seeds and 3 tablespoons fenugreek seeds in a small grinder jar or coffee grinder.
- Powder the spices coarsely. Do not make a fine powder.
- Take the coarsely powdered spices in a mixing bowl or pan. Add 5 tablespoons dried mango powder (amchur powder), 2 tablespoons turmeric powder, ¼ teaspoon asafoetida (hing) and 3 tablespoons salt.
- Mix very well with a spoon.
Making Red Chili Pickle
- Add 4 to 5 tablespoons mustard oil in the coarsely ground pickle masala. This is to moisten the masala so that it can easily be stuffed in the red chilies.
- Mix very well.
- Take a portion of the pickle masala and stuff in each red chili.
- Stuff the pickle masala in all the red chilies.
- Now, place each stuffed red chili in a clean glass jar or ceramic jar. You can either sterilize the jar or keep it in sun with its lid for a couple of hours. If there is any leftover pickle masala, then add it in the jar.
- Now, pour 1 cup mustard oil in the jar. Note that you do not require to heat mustard oil before pouring it on the stuffed chillies.
- Close the jar with its lid. Then, shake the jar, so that the mustard oil coats all the red chilies.
- Remove the lid. Place a muslin cloth on the mouth of the jar and secure it tightly with a string or rubber band.
- Place the pickle jar in the sun. During the evening, remove the jar from your window sill, balcony or terrace and keep in a dry place in your kitchen. Next morning, keep in the sun again. Shake the jar everyday before keeping in sunlight. Keep in the sun for about 5 to 7 days. To check if the Red Chili Pickle is done, taste the red chilies. It there is crunchiness in them, then some more days will be needed for the pickle to mature. The red chilies should soften due to the heat from the sunlight.
- Once the pickle is matured, you can start serving it with your meals. You can also store it in the refrigerator or keep the jar in a cool dry place.
Banaras and Food
Apart from this popular pickle, which is also sometimes known as the Bharwa Lal Mirch Ka Achar (Stuffed Red Chili Pickle) locally, Banaras’ enchanting way of tingling one’s senses with its food is treasured by connoisseurs from across the world. And it’s not just me who’s guaranteeing you on this. It’s a well-established fact! Banaras or Varanasi can rightly be termed as a foodie’s heaven. This list is only going to give you a glimpse of what all you shouldn’t miss when in this ancient city of gods, ghats and great food.
Kachori Sabzi; try this Kachori recipe tooChena Dahi Vada; till the time I create this version, you can enjoy this Dahi VadaLassi MalaiyyoMeethe Golgappe or Dahi-Chutney Golgappa; a sweeter version of the Papdi ChaatChoora MatarThandai Laiyya Chana; the Banarasi cousin of the Mumbai special Bhel PuriTamatar ChaatBati or Litti Chokha; this Aloo Chokha or Baingan Ka Chokha is just as goodBanarasi Paan
Since I’ve also expressed my love for Banaras here, I would love for you’ll to go ahead and make the delicious Banarasi Dum Aloo at home and enjoy it with crisp, puffed poori. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Mango Pickle Recipe | Punjabi Aam ka Achar Lemon Pickle | No Oil Lime Pickle (4 Ingredients) Garlic Pickle (Lahsun ka Achar) Amla ka Achar | Amla Pickle (Indian Gooseberry Pickle) This Red Chilli Pickle post from the archives first published in April 2018 has been republished and updated on 15 May, 2022.
title: “Red Chili Pickle Lal Mirch Ka Achar " ShowToc: true date: “2024-09-08” author: “Joe Tran”
My tryst with Red Chilli Pickle
Just like every other Indian, summers for me too are synonymous with making different types of pickles, preserves or sun-drying vegetables/fruits and homemade papads. My go-to summer pick has always been the Mango Pickle, followed by this luscious Red Chili Pickle. It was during our trip to Kashi a.k.a Banaras or Varanasi that we got to taste the lovely Lal Mirch Ka Achar there. One bite, and I was mesmerized by this spicy, very rustic pickle that oozed tradition in all ways. So much that flavor and texture stayed with me. Back home, I was quite interested in preparing it myself. So, I asked my mother-in-law about it and when she replied in affirmative, I was delighted and quickly jotted down the recipe. Luckily, I could source the kind of fresh red chilies that were used for this typical pickle too. Usually, we like our meals as well as our stuffed parathas with a good side of pickle. Since the day I recreated the Lal Mirch Ka Achar recipe at home, it has been a constant for me and my family. I always have 2 to 3 jars of pickles in the refrigerator.
More on this Lal Mirch Ka Achar
Red chillies are called Lal Mirch in Hindi and achar means pickle hence the name Lal Mirch ka Achar. I love this Red Chili Pickle as it is a ‘no fire cooking’ recipe. The pickle is easy to make and takes about 20 to 25 minutes to get prepared. The only time-consuming part is sunbathing the jar for the flavors to amalgamate in the best possible way. This Lal Mirch Ka Achar matures in about 5 to 7 days after the pickle is slow-cooked in the natural heat from the sunlight. So, you will definitely need good sunlight to make this recipe a hit. Cloudy weather is a big no for this. If the sunlight is intense, then the pickle might get done in 3 to 4 days itself. One way you can check the doneness of this Red Chili Pickle is to taste the stuffed red chilies. Crunchiness in them would mean that some more days are required for the pickle to mature. Once fully done, the chilies should soften from the heat of the sun. You can also have a look at my Green Chilli Pickle recipe that is made with green chillies and has a totally unique flavor and taste than this red chilli pickle.
Tips Before You Begin
How to make Red Chili Pickle
Prep Red Chilies
- Rinse 300 grams or 12 to 14 fresh red chilies with water a couple of times. Then, wipe dry each red chili with a kitchen cotton napkin. The chilies have to be completely dry before you proceed with stuffing them with the pickle masala.
- Remove the crowns of the red chilies. Then, with a knife make a slit on each red chili. Ensure that you slit the chili only one side and keep it whole.
- With the back handle of a small spoon, scrape of the seeds and pith from each red chili.
- Remove the seeds and pith from each red chilli. Cover them and keep aside.
Make Pickle Masala
- Take 4 tablespoons mustard seeds, 6 tablespoons fennel seeds and 3 tablespoons fenugreek seeds in a small grinder jar or coffee grinder.
- Powder the spices coarsely. Do not make a fine powder.
- Take the coarsely powdered spices in a mixing bowl or pan. Add 5 tablespoons dried mango powder (amchur powder), 2 tablespoons turmeric powder, ¼ teaspoon asafoetida (hing) and 3 tablespoons salt.
- Mix very well with a spoon.
Making Red Chili Pickle
- Add 4 to 5 tablespoons mustard oil in the coarsely ground pickle masala. This is to moisten the masala so that it can easily be stuffed in the red chilies.
- Mix very well.
- Take a portion of the pickle masala and stuff in each red chili.
- Stuff the pickle masala in all the red chilies.
- Now, place each stuffed red chili in a clean glass jar or ceramic jar. You can either sterilize the jar or keep it in sun with its lid for a couple of hours. If there is any leftover pickle masala, then add it in the jar.
- Now, pour 1 cup mustard oil in the jar. Note that you do not require to heat mustard oil before pouring it on the stuffed chillies.
- Close the jar with its lid. Then, shake the jar, so that the mustard oil coats all the red chilies.
- Remove the lid. Place a muslin cloth on the mouth of the jar and secure it tightly with a string or rubber band.
- Place the pickle jar in the sun. During the evening, remove the jar from your window sill, balcony or terrace and keep in a dry place in your kitchen. Next morning, keep in the sun again. Shake the jar everyday before keeping in sunlight. Keep in the sun for about 5 to 7 days. To check if the Red Chili Pickle is done, taste the red chilies. It there is crunchiness in them, then some more days will be needed for the pickle to mature. The red chilies should soften due to the heat from the sunlight.
- Once the pickle is matured, you can start serving it with your meals. You can also store it in the refrigerator or keep the jar in a cool dry place.
Banaras and Food
Apart from this popular pickle, which is also sometimes known as the Bharwa Lal Mirch Ka Achar (Stuffed Red Chili Pickle) locally, Banaras’ enchanting way of tingling one’s senses with its food is treasured by connoisseurs from across the world. And it’s not just me who’s guaranteeing you on this. It’s a well-established fact! Banaras or Varanasi can rightly be termed as a foodie’s heaven. This list is only going to give you a glimpse of what all you shouldn’t miss when in this ancient city of gods, ghats and great food.
Kachori Sabzi; try this Kachori recipe tooChena Dahi Vada; till the time I create this version, you can enjoy this Dahi VadaLassi MalaiyyoMeethe Golgappe or Dahi-Chutney Golgappa; a sweeter version of the Papdi ChaatChoora MatarThandai Laiyya Chana; the Banarasi cousin of the Mumbai special Bhel PuriTamatar ChaatBati or Litti Chokha; this Aloo Chokha or Baingan Ka Chokha is just as goodBanarasi Paan
Since I’ve also expressed my love for Banaras here, I would love for you’ll to go ahead and make the delicious Banarasi Dum Aloo at home and enjoy it with crisp, puffed poori. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Mango Pickle Recipe | Punjabi Aam ka Achar Lemon Pickle | No Oil Lime Pickle (4 Ingredients) Garlic Pickle (Lahsun ka Achar) Amla ka Achar | Amla Pickle (Indian Gooseberry Pickle) This Red Chilli Pickle post from the archives first published in April 2018 has been republished and updated on 15 May, 2022.
