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Red Chili Pickle - a vibrant spicy pickle of fresh red chilies and split mustard seeds
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Red Chili Pickle (Lal Marcha nu Athanu)

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 32
Calories: 45kcal


  • 1/2 cup olive or vegetable oil
  • 1/4 cup split mustard seed rye na kuriya
  • 2 tbsp fennel seeds
  • 1/4 tbsp asafoetida hing
  • 1 1/2 tsp salt
  • 1 tbsp chili powder use a milder chili powder for less heat
  • 1 tsp sugar
  • 3 tbsp lemon juice
  • 1 pound red chilies


  • Put all of the dry ingredients in a pan with the oil, cold. Heat until fragrant, but do not allow it to reach sizzling temperature.
  • Pour into a bowl, mix in sugar and lemon juice.
  • You can use either chopped chilies or whole chilies. If you are using whole chilies, split them open by slicing lengthwise along one side of the chili. Rub the mixture into the chilies.
  • Place the chilies and liquid in a jar. The liquid does not fill the jars.
  • Let the pickle sit at room temperature for 24-48 hours. Shake the jar a few times per day to distribute the mixture.
  • Refrigerate after that. It will be good to eat for at least 2 weeks.


Serving: 2tbsp | Calories: 45kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 115mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 21mg | Calcium: 11mg | Iron: 1mg