Go Back
Print Recipe
3 from 2 votes

Laal Mirch Ka Achar / Red Chili Pickle -Easy way

A very special ,delicious and tangy Fresh Red Chili Pickle- Specialty Of Uttar Pradesh
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Pickles/Achar
Cuisine: Uttar Pradesh Cuisine
Keyword: Easy, Instant chili pickle, laal mirch ka achar, red chili pickle
Author: Anjana Chaturvedi


  • 400 gms Fresh Red Chilies/taaza laal mirch
  • 4 tbsp Mango Powder / Amchoor Powder
  • 3 tbsp Mustard Seeds / Rai * powdered
  • 2 tbsp Fenugreek Seeds / Methidana
  • 2 tbsp Fennel Seeds / Saunf
  • 1 tbsp Cumin Seeds / Sabut Jeera
  • 1 tsp Nigella Seeds / Kalonji
  • 1 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Asafoetida / Hing powder
  • 3 tsp Salt / Namak
  • 1 tsp Black Salt / Kala Namak
  • 1.5 cup Mustard Oil / Sarso ka tel
  • 1 tbsp White Vinegar / Sirka optional


  • Wash and wipe the chilies and then chop into roundels.
  • In a pan dry roast fenugreek, mustard, fennel,cumin and Nigella seeds till they start giving a nice aroma.
  • Grind the roasted spices to make a coarse powder.
  • Heat mustard oil till it start to smoke and then let it cool down a bit.
  • Now add all the ground masala /roasted spice mix and the rest of the spicesand vinegar in the oil and mix well.
  • When the oil cool down completely then add it in the chopped red chilies and mix well.
  • Store in a glass jar and keep in sunlight for 4 days.
  • Start using after a week.
  • Serving- serve this pickle with poori ,paratha, khichdi, rice ,mathri etc.


Use of kalonji is optional ,you can use cumin instead