Mango ( आम )
Jackfruit ( कटहल )
Lemon ( नींबू )
Chilli ( मिर्च )
Gooseberry ( आंवला )
Garlic ( लहसुन )
Ginger ( अदरक )
Carrot ( गाजर )
Bitter Gourd ( करेला )
Ker Sangri ( केर सांगरी )
Red chilli pickle (lal mirch achar) is a spicy Indian pickle made by preserving whole or slit red chillies in mustard oil with salt and ground spices. You can make it at home in about 20 minutes of active work, then let the sun and a few days of patience do the rest. This guide covers a Rajasthani style recipe, tips for getting the heat right, and ways to enjoy it every day.
What is red chilli pickle (lal mirch achar)?
Red chilli pickle is a traditional achar where ripe red chillies are cured with salt, spices and oil. It is a staple in many Indian homes, especially in Rajasthan, Punjab and Uttar Pradesh. The chillies turn soft, tangy and deeply flavourful as they rest.
The most loved version is the stuffed red chilli pickle, where each chilli is filled with a mix of fennel, mustard, fenugreek and amchur. Some families chop the chillies instead, which is quicker and just as tasty.
Red chilli pickle vs green chilli pickle: taste, heat and uses
Red chillies are fully ripened, so they taste a little sweeter, earthier and fruitier than green ones. Green chillies give a sharp, fresh, grassy heat. Both are good, but they suit different moods and meals.
| Feature | Red chilli pickle | Green chilli pickle |
|---|---|---|
| Taste | Deep, earthy, slightly sweet | Sharp, fresh, tangy |
| Heat | Warm and lingering | Quick and bright |
| Best with | Roti, paratha, dal, khichdi | Thali meals, curd rice, snacks |
If you enjoy the fresh bite of green chillies, try the Green Chilli Pickle alongside your red one.
Ingredients and the right chillies to choose
Choose firm, fresh, bright red chillies with smooth skin and no soft spots. For stuffing, thicker and milder varieties work best, such as Kashmiri-type or other fleshy red chillies. Thin, very hot chillies are better chopped.
For about 250 g of chillies you will need:
- Fresh red chillies, washed and dried completely
- Fennel seeds (saunf), coarsely ground
- Mustard seeds (rai), coarsely ground
- Fenugreek seeds (methi), lightly roasted and ground
- Turmeric powder and dry mango powder (amchur)
- Nigella seeds (kalonji), optional
- Salt, to taste
- Mustard oil, enough to cover the chillies
- Lemon juice, a few spoonfuls
Step-by-step Rajasthani style red mirch achar recipe
This is a simple answer to lal mirch ka achar kaise banaye. The Rajasthani mirchi achar recipe relies on dry spices and plenty of mustard oil, with no added water.
RAJASTHANI STUFFED RED CHILLI PICKLE
- Wash the chillies and wipe them well. Spread them on a clean cloth and dry them in the sun for a few hours until no moisture remains.
- Remove the stems and make a small slit in each chilli. Take out some of the seeds if you want less heat.
- Mix the ground fennel, mustard, fenugreek, turmeric, amchur, kalonji and salt in a bowl.
- Add a little lemon juice to the masala to bind it into a coarse paste.
- Stuff each chilli gently with the masala and place it in a clean, dry glass jar.
- Heat mustard oil until it smokes, then let it cool completely.
- Pour the cooled oil over the chillies until they are fully submerged.
- Close the jar and keep it in sunlight for 4 to 5 days, shaking gently each day.
The pickle is ready when the chillies have softened and the flavours have blended. Let it rest a little longer if it still tastes raw.
Tips for sun-drying, oil and getting the heat right
Moisture is the biggest enemy of any pickle. Dry the chillies, jars, spoons and your hands completely before you begin.
Use good mustard oil and always cool it before pouring. Keep the chillies submerged under oil, topping up if needed.
To tame the heat, remove the seeds and white pith, add a little more amchur or lemon juice, or mix in a milder chilli variety. For more fire, keep the seeds in and use a hotter chilli.
How to eat red chilli pickle: pairings with roti, paratha, dal and khichdi
A little goes a long way. This is a perfect spicy pickle for roti and paratha, especially aloo, gobi or plain ghee parathas.
- Roti and paratha: Tear a small piece of chilli and eat it with each bite.
- Dal and rice: It lifts simple dal-chawal into a proper meal.
- Khichdi: A bit of pickle cuts through the mildness of khichdi.
- Sandwiches and wraps: Chop finely and spread a thin layer.
Pickles are best enjoyed in small portions. You can read more in our guide to achar benefits and side effects, and speak to your doctor if you have a health condition such as high blood pressure.
How to store it and how long it lasts
Store the pickle in a clean, dry glass or ceramic jar with a tight lid. Always use a dry spoon and keep the chillies covered in oil.
Red chilli pickle shelf life depends on how dry your ingredients were, how much oil and salt you used, and how you store it. Homemade batches can last for months when handled carefully, but any sign of mould, a foul smell or watery liquid means it should be discarded. For more detail, see our homemade pickle shelf life guide.
How to choose a good ready-made red chilli pickle
If you do not have time to make it at home, read the label first. Look for a short ingredient list, clear oil and spices, and no chemical preservatives. Our guide on 8 label checks before you buy can help.
FarmDidi's Banarasi Red Chilli Pickle is handmade by rural women and made without chemical preservatives. If you like bold flavours, the Garlic Pickle is a good match, and you can read the garlic pickle recipe and storage guide too. Not sure which to pick? The Trial Packs let you taste a few.
Frequently asked questions
How do you make red chilli pickle at home?
Dry fresh red chillies, slit them and stuff them with a mix of ground fennel, mustard, fenugreek, turmeric, amchur and salt. Pack them in a clean jar, cover with cooled mustard oil and keep in sunlight for 4 to 5 days.
What is the difference between red chilli pickle and Rajasthani mirchi achar?
Red chilli pickle is the general name for any achar made with red chillies. Rajasthani mirchi achar is a regional style that uses dry spices, plenty of mustard oil and often stuffed chillies, with no water added.
How long does homemade red chilli pickle last?
It can last for months if the chillies, jar and spoons are completely dry and the chillies stay submerged in oil. Discard it if you see mould or notice an off smell.
Which red chillies are best for making achar?
Fresh, firm, thick-fleshed red chillies are best, especially milder Kashmiri-type chillies for stuffing. Thinner, hotter chillies are better chopped.
Can I make red chilli pickle less spicy?
Yes. Remove the seeds and pith, choose milder chillies, and add a little extra amchur or lemon juice to balance the heat.
What goes well with red chilli pickle?
It pairs well with roti, paratha, dal, rice and khichdi. A small amount is enough to add flavour to a simple meal.
Ready to taste it? Try our Banarasi Red Chilli Pickle or explore the Trial Packs.
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