Lal Mirch ka Achaar

Time to add something teekha to your plate! How about this smoky, spicy red chilli pickle that will blow your mind for sure?! I’m sure that all of us have had plenty of variations of chilli pickles. People all over India have their own way of making this delicacy. This particular recipe is U.P style, this is how the pickle is made at my parents place. When I was growing up, namak ajwain paranthas with aam or mirch ka achaar would be a regular feature in school tiffin box…and how I relished it  😋
The key here is to pick the best quality ingredients; plump red chillies, freshly roasted & ground spices, good quality mustard oil. If you get these elements right, at the end of about a week you’ll get a jar of delectable pickle that will add oodles of flavour to any meal. On days when you don’t feel like sweating it out in the kitchen, just make a basic arhar dal, chawal & pair it with this bomb pickle. Simple yet exquisite, uncomplicated yet striking…presenting the Bharwan Mirch ka Achaar for you 😀

Lal Mirch ka Achaar

Course: CondimentCuisine: IndianDifficulty: Medium


Prep time


Cooking time



A spicy, stuffed red chilli pickle from U.P. to enhance all your meals.


  • Red Chillies: 16 fresh, plump ones

  • Mustard oil: 1 cup + 2tbsp for stuffing

  • Rai (mustard seeds): 2tbsp

  • Saunf (fennel seeds): 2tbsp

  • Jeera (cumin seeds): 2tbsp

  • Kalonji (nigella seeds): 2tbsp

  • Methi dana (fenugreek seeds): 1tbsp

  • Turmeric powder: 1tsp

  • Salt: 3tbsp


  • Dry roast the jeera, saunf, rai, kalonji & methi dana over low heat, on a skillet. Once they turn lightly fragrant, turn off the flame & let the spices cool down completely.
  • Add the spices to a small mixer jar & blitz. We do not want. a fine powder, but a slightly दरदरा (coarse) masala mix.
  • Wash the red chillies & pat dry them well or dry them in the sun. It’s essential that they do not have any moisture while pickling.
  • Slit the chillies & scoop out the seeds & pith. Be very careful while doing this.
  • Add turmeric & salt to the ground spices. Now add 2tbsp oil into the masala & mix well.
  • Stuff the prepared masala into the chillies. And stuff them well & good ☺️
  • Once all the chillies are stuffed, take a sterilised glass jar & tip them in it carefully.
  • Pour a cup of oil over the chillies. Close the jar firmly.
  • Keep the jar in direct sunlight everyday & bring it back indoors every evening. Shake the jar once a day.
  • The pickle will need to remain in the sun for about a week for the red chillies to get tender & flavours to mature.
  • Enjoy the pickle with rotis, paranthas, dal chawal or any other Indian meal!


  • Be very careful while handling the chillies. Wear gloves.
  • Make sure you get good quality ingredients.
  • The chillies should be completely moisture free before pickling. The jar should also be clean & dry.
  • This pickle can be stored for a year if handled carefully. Use a clean spoon every time.

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