Instant Red Chilli Pickle (Lal Mirch Ka Achaar)
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Total time: 
Serves: 150 grams
Instant Red Chilli Pickle (Lal Mirch Ka Achaar): A quick n easy recipe of red chilli pickle or lal mirch achaar with yellow mustard, fennel seeds and oil.
  • Fresh red chili : 1/2 cup cut lenghwise
  • Rai na kuriya : 3 tbsp
  • Saunf : 2 tbsp
  • Oil : 1/4 cup
  • Asafoetida/hing: 1/4 tsp
  • Salt : 3 tsp
  • Lemon juice: 2 tbsp
  1. Wash the fresh red chillies and wipe them thoroughly with kitchen towel.
  2. Cut the red chilli lengthwise and de-seeds the chilies.
  3. Take chilies in a bowl and add salt. Keep aside for 1 hour.
  4. Drain the water from chilies using a strainer and keep chillies aside.
  5. In a separate bowl take powdered mustard seeds/rai na kuriya/rai ki daal and add saunf/fennel, salt and pinch of asafoetida/hing. Mix well all ingredients.
  6. Add red chilies in mustard/fennel mixture and mix well.
  7. Pour warm oil in red chilies and mix well.
  8. Squeeze a lemon into pickle and give a good stir.
  9. Take a pickle jar and fill it with red chili pickle.
  10. Pour remaining warm oil from top and leave aside for 2-3 hours.
  11. Instant red chilli pickle or lal mirch ka achaar is ready now. Serve this pickle with paratha, thepla, khichdi etc. You can store this pickle in refrigerator in an air tight container. The pickle remains fresh for 2 to 3 months.
Recipe by WeRecipes at