Lal Mirch nu Achaar

Easy recipe of red chilli pickle with mustard and fennel seeds


  • 1/2 cup Fresh red chili, cut lenghwise, deseeded
  • 3 tablespoons split mustard seeds
  • 2 tablespoons fennel seeds
  • 1/4 cup Oil
  • 1/4 teaspoon Asafoetida/hing
  • 3 teaspoons Salt
  • 2 teaspoons Lemon juice


  1. Marinate chilies with salt for an hour.
  2. Drain the water from chilies and mix chillies with mustard seeds, fennel seeds, salt and asafoetida.
  3. Pour warm oil and mix well.
  4. Squeeze lemon and store in pickle jar.

Leave a Reply

Your email address will not be published. Required fields are marked *