Spicy Chilli Pickle Recipe : There’s nothing like a fiery, tangy chilli pickle to elevate your meals. Whether paired with parathas, rice, or dal, a well-made mirch ka achar can transform simple dishes into flavorful feasts. Best of all, this recipe takes just 5 minutes to prepare and stays fresh for months! Here’s how to make it at home effortlessly.
Quick & Easy Spicy Chilli Pickle Recipe
Ingredients:
1 cup green chillies (small or medium, as per heat preference)
½ cup mustard oil (for authentic taste & preservation)
1 tbsp amchur (dry mango) powder (for tanginess)
2 tsp Kashmiri red chilli powder (for color & mild heat)
1 tsp hing (asafoetida) (digestive aid & flavor enhancer)
1 tbsp pickle masala (readily available or homemade)
Salt to taste
Step-by-Step Method:
Prep the Chillies
Wash and dry the chillies thoroughly (moisture spoils pickles).
Slit them lengthwise (for stuffed version) or chop into small pieces.
Heat & Temper the Oil
Warm mustard oil in a pan until it smokes slightly (removes raw smell).
Turn off heat, let it cool slightly, then add hing, amchur, Kashmiri chilli powder, salt, and pickle masala. Mix well.
Combine & Jar
Toss the chillies in the spiced oil until fully coated.
Transfer to a sterilized glass jar, pressing down to remove air gaps.
Pour remaining oil on top to preserve.
Rest & Enjoy
Let it sit for 24 hours before eating for best flavor.
Shake occasionally to redistribute spices.
Pro Tips for Best Results
Use Fresh Chillies – Firm, unblemished green chillies last longer.
Mustard Oil is Key – Acts as a natural preservative.
Keep Moisture Out – Always use dry spoons to prevent spoilage.
Fact Check: Does This Pickle Last Long?
Yes! The high oil content, salt, and spices inhibit bacterial growth, allowing it to stay fresh for 3-6 months at room temperature if stored properly.