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Stuffed red chili pickle is made with vibrant and fiery red chilies, a variety of seeds and powdered spices along with mango powder, asafoetida, and mustard oil. Go through my descriptive recipe to learn the steps to make stuffed red chili pickle at home.

Table of Contents

KEY TAKEAWAYS

Stuffed red chili pickle is a staple in almost all Indian households.
Store the pickle in a clean airtight glass jar. Though it is not necessary to refrigerate, you can keep it in the fridge in hot weather conditions.

Serve the stuffed red chili pickle with traditional Indian bread, rice dishes, curries, snacks, salad, cheese platter, or grilled food.
Stuffed red chili pickle tastes spicy and tangy.
Other pickles with similar taste are Chili Pickle (Mirchi ka Achar), Garlic Pickle (Lehsun ka Achar), Onion Pickle (Pyaz ka Achar), Tomato Pickle (Tamatar ka Achar), and Mango Pickle (Aam ka Achar).

The Ingredients:

7 pieces red chilies
3 tbsp cumin seeds
1½ tbsp fennel seeds
½ tbsp fenugreek seeds
3 tbsp coriander seeds
3 tbsp black mustard seeds
1½ tbsp turmeric powder
Salt to taste
½ tbsp mango powder
1 tbsp black salt
½ tbsp asafoetida
1 cup mustard oil
½ tbsp red chili powder
2 tbsp vinegar

I got this pickle recipe from a woman I met at the local temple during Navratri. While we were helping arrange thalis, she offered me a bite from her fast-friendly tiffin. The food tasted unique and wholesome and the pickle with it enhanced the flavor and taste even further.

I asked her for the recipe of the pickle, and she whispered it like a secret. I tried it on the next fast day. My husband said it had purity, and the boys liked the novelty. Now, it is a special pickle that features with our upvas-special meals. That moment reminded me that devotion does not always come in chants—sometimes, it bubbles in a pot, patiently feeding both faith and family.

How to Make Stuffed Red Chili Pickle? (Step by Step Guide with Images)

Step 1: Take 7 to 8 pieces of red chilis. Then wash all the chilis and let them dry. Then either slit them from the sides or cut off the top and scoop out the seeds from inside to make them hollow.

(Pro tip: If you want to make it spicier, then keep the seeds; otherwise, you can discard them.)

Step 2: Take a frying pan and add 3 tbsp cumin seeds, 1½ tbsp fennel seeds, ½ tbsp fenugreek seeds, and 3 tbsp coriander seeds. Now dry roast the seeds over low flame.

Step 3: Now add 3 tbsp black mustard seeds into the spices and dry roast them over low flame.

(Pro tip: Do not dry roast unnecessarily; just remove the moisture.)

Step 4: Now take the spices out of the pan and spread them over a plate to cool down and stop the post-cooking process.

Step 5: Now take a mixer grinder jar and grind all the spices accordingly.

Step 6: Now grind all the chili seeds in the grinder. Then add all the spices into the spice mix.

(Pro tip: If you do not want to make it spicier, then skip this process.)

Step 7: Add 1½ tbsp turmeric powder, 1½ tbsp salt, ½ tbsp mango powder, and 1 tbsp black salt. Now mix all the ingredients thoroughly.

Step 8: Lastly, add ½ tbsp asafoetida. This will enhance the taste, flavor, and smell of the entire pickle.

Step 9: Now add ½ cup mustard oil into the mixture.

(Pro tip: You can heat the mustard oil before adding it or add it without heating. Do not make the mixture loose or runny; rather, keep it tight and dry.)

Step 10: Now stuff the masalas into the chilis with your clean and dry hands.

Step 11: Then take a clean, dry glass jar and pour the remaining mixture into the jar. Then add the chilis to it. Then take ½ cup mustard oil and add ½ tbsp red chili powder. Then add the oil into the jar.

(Pro tip: The red chili powder will enhance the color of the entire pickle.)

Step 12: Lastly, add 2 tbsp vinegar to increase the shelf life of the Stuffed Red Chili Pickle. Shake it well so that the vinegar mixes well with all the spices.