By Shreya Sarpal
November 21, 2025
Mirchi pickle delivers bold heat, tangy depth, and aromatic spice in every bite. Its robust flavours lift simple meals instantly, adding warmth, crunch, and a nostalgic homemade punch that pairs beautifully with parathas, dal-chawal, or curd rice.
250 g green chillies 2 tbsp mustard seeds (coarse) 1 tbsp fennel seeds 1 tsp turmeric 3 tbsp lemon juice 4 tbsp mustard oil 1.5 tsp salt
Wash, dry, and slit the green chillies lengthwise, ensuring there’s no moisture to avoid spoilage.
Mix mustard seeds, fennel seeds, salt, and turmeric, then add lemon juice to form a coarse, moist spice mix.
Fill each slit chilli generously with this mixture, pressing it in so it stays intact.
Heat mustard oil until it smokes lightly, then cool it completely before pouring it over the stuffed chillies.
Store in a clean jar and let it rest for 1-2 days, shaking occasionally to help flavours mature.