By Akshara
January 29, 2026
This red chilli pickle follows a traditional North Indian style where heat is balanced with mustard, fennel, and mustard oil. The spices act as natural preservatives, while resting time allows flavours to deepen. It is meant to be used sparingly as a condiment alongside simple meals. Such pickles are commonly paired with dal, curd-based dishes, or plain rotis to add sharpness to everyday food.
250 g fresh red chillies, washed and completely dried 2 tbsp salt 2 tbsp coarsely ground mustard seeds 1½ tbsp coarsely ground fennel seeds ½ tsp turmeric powder ½ tsp asafoetida 3 tbsp mustard oil
Slit chillies lengthwise and remove most of the seeds.
Mix chillies with salt and turmeric and rest for 6–8 hours.
Add ground mustard, fennel, and asafoetida and mix thoroughly.
Heat mustard oil until smoking, cool slightly, then pour over chillies.
Transfer to a clean jar, sun for 2–3 days, then store refrigerated.