Whole Red Chili Pepper Pickle Recipe

Whole Red Chili Pepper Pickle Recipe

This whole red chili pepper pickle is a great accompaniment to parathas, rotis, and dal rice. The pickle preserves well unrefrigerated for over a year if made the right way. I store all my pickles in a cool dark cabinet.

The key to making any pickle and preserving it for a good length of time unrefrigerated is clean utensils. Make absolutely sure that everything is clean and dry. There should be no trace of water on the jars or spoons or anything that touches the pickle. Each time you serve the pickle, be sure to only use a clean and dry spoon. All ingredients need to be dry with no trace of water.

I like to dry roast all the ingredients to make sure there is absolutely no moisture in them. I also like to use unrefined oils such as sesame, peanut or mustard oils in all my cooking. This is especially important in pickles since oil is a very important ingredient in this and most Indian pickles.

The peppers are mild, however, you don’t want to handle the peppers and then touch your eyes or nose or any sensitive area. Make sure you wash your hands clean after touching the peppers. Wear gloves if you are sensitive but still would like to try this whole red chili pepper pickle. Use caution!!

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Also, make sure to check your weather forecast before making the pickle. You need a good 3 days of bright sunlight, otherwise there is a chance that the pickle will go bad.

 
Whole red chili pepper pickle

Whole red chili pickle

A delicious Indian hot pepper pickle
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Resting time 3 d
Total Time 3 d 25 mins
Course Side Dish
Cuisine Indian
Servings 15
Calories 258 kcal

Equipment

Air tight jar

Ingredients
  

  • 15 whole red chili peppers seeds and pith removed
  • 1/4 cup mustard seeds
  • 1/2 cup fennel seeds
  • 1 tbsp fenugreek seeds (methi)
  • 1 tbsp turmeric powder
  • 6 tbsp amchur powder
  • 1/4 cup salt adjust to taste
  • 1.5 cups unrefined oil mustard, peanut or sesame
  • 1/4 tsp asafoetida or hing

Instructions
 

  • Wash red peppers with water and let them dry naturally for a few hours. Make sure there is no trace of water on them when you start the preparation.
  • Make a slit in the peppers, remove seeds and pith using the back of a spoon. Set them aside.
  • Dry roast mustard seeds, fennel seeds, fenugreek seeds, turmeric powder, and amchur powder separately. Make sure not to burn the ingredients.
  • Heat the oil in a small saucepan and set aside to cool.
  • Once the roasted whole ingredients cool, grind them to a coarse powder.
  • Stir in the roasted powders in the ground spices, add salt and asafetida. Mix in about 3 tablespoons of oil.
  • Stuff the peppers with the above mix and pack them in an airtight jar. Pour any remaining masala on top and cover them with completely cooled oil.
  • Cover the jar and place it in sunlight for 3-4 days to slow cook in the sun's heat. Don't leave the jar out in the cold after sunset.

Video

Notes

Make sure all the ingredients are dry with absolutely no trace of moisture. 
All the utensils and jars need to be dry. 
Use fresh peppers. 

DISCLAIMER:

Please note that the nutrition information provided below is approximate and meant as a guideline only. Actual numbers may be different from those provided below. If you have health issues, please work with a registered dietician or nutritionist. As an Amazon Associate I earn from qualifying purchases.

Nutrition

Nutrition Facts
Whole red chili pickle
Amount Per Serving
Calories 258 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 2g13%
Sodium 1894mg82%
Potassium 235mg7%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 3g3%
Protein 2g4%
Vitamin A 433IU9%
Vitamin C 66mg80%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

Click here for the recipe of another wonderful pickle, the lemon pickle.



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