India’s favourite ‘laal mirch ka achaar’

Whether its breakfast, lunch, or dinner, no Indian meal is ever complete without the hot and spicy pickle or ‘achaar’ as a side accompaniment. And when it is achaar, it better be a tasty blast. And what could be spicier than our beautiful, mighty red chilies? Whole red chilies stuffed with an array of spices and soaked in mustard oil is a treat in itself that goes well with anything and everything.


 Sharing with you this easy recipe of India’s favorite red chili pickle.


  1. 500 gms Red Chillies
  2. 6tbsp Mustard Oil
  3. 3 tsp Turmeric Powder
  4. 6 tsp Fennel Seeds (saunf)
  5. 3 tsp Dry Mango Powder (amchur)
  6. 6 tsp Red Mustard seeds(raai)
  7. 1/4 tsp Asafoetida (Hing)
  8. 4 tsp Salt


  1. Wash the chilies and pat them dry. Keep them in Sun for a day.
  2. Slit them lengthwise from one side to make an opening for stuffing.
  3. Using a dry grinder, coarsely grind red mustard seeds along with fennel seeds.
  4. Put this ground mix in a bowl and add salt, turmeric, dry mango powder, and asafetida to it.
  5. Add 3 tbsp mustard oil and mix properly to make consistent stuff mix.
  6. Stuff the chilies with this mixture and press firmly.
  7. Take a clean and dry, glass airtight container and put all the stuffed chilies into it. Pour the remaining oil over the chilies and close the lid tightly.
  8. Let the container soak under the Sun for a week, and your spicy, drool-delicious treat is ready.