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Banarasi Red Chilli Pickle Recipe

Banarasi Red Chilli Pickle
How to make Banarasi Red Chilli Pickle

Red chillies stuffed with dry roasted spices, lemon juice and mustard oil. This Banarasi-style red chilli pickle is spicy, fiery and makes for the perfect accompaniment for your Indian meals.

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings4
  • Easy

Ingredients of Banarasi Red Chilli Pickle

  • 15 Large red chiillies
  • 2 tbsp Mustard seeds
  • 3 tbsp Fennel seeds
  • 2 tbsp Fenugreek seeds
  • 2 tbsp Cumin seeds
  • 7-8 Black peppercorns
  • 1/4 tsp Asafetida
  • 1/2 tbsp Turmeric powder
  • 3 tbsp Mango powder
  • to taste Salt
  • 1 cup Mustard oil
  • Juice of 2 lemons

How to Make Banarasi Red Chilli Pickle

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Wash the red chillies, let them dry, remove their stems and deseed them.
Make slits in the middle of the chillies with a knife.
Dry roast all the whole spices and let them cool down. Grind into a coarse powder.
Add salt, spice powders, lemon juice and around 4 tbsp of heated and cooled mustard oil. Mix well.
Stuff the masala powder in the chillies and store in a glass jar. Pour rest of the mustard oil.
Keep in sunlight for 5-6 days to mature.
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