Recipe for Chilli Pickle in Oil

This is a recipe for preparing Indian Style Chilli Pickle in Mustard Oil or Sarson Ke Tel Me Hari Mirch Ka Achar. This is an authentic and traditional Indian recipe which is served as an add on with the main course. Tastes great with rotis, puris or even rice.

1 kg Large Chilies with the stem
170 gram Mustard Seed [Rai]
60 grams Fenugreek [Methi]
25 grams Kalaunji Seeds [Onion Seeds]
50 grams Salt
50 grams Aniseed [Saunf]
50 grams Grounded Red Chilies
450 grams Mustard Oil
Turmeric for color

Slightly grind the fenugreek, kalaungi and aniseed.
Take half the oil and heat it and add it to the above grounded items.
Remove from the fire and add the mustard seeds, turmeric, salt and red chilies so that the masala after mixing remains dry.
Slice the chilies lengthwise.
Then fill the chilies with the masala and store in a bottle.
Next day heat the remaining oil and when it cools add it to the bottle and mix.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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