Here's my family recipe for an instant 15 minutes lal mirch ka achar. Red chillies are stuffed with a sweet and tangy dhana jeeru and amchoor powder masala then tossed through a panch phoran tempering. Easy, quick and the perfect accompaniment to your favourite Indian meals.

Note – This recipe has been updated from the archives – first published 10 March 2013. I’ve added new images and helpful content, the recipe remains the same.
A warming plate of daal and rice is delicious, but a warming plate of daal, rice and pickle is down-right incredible!
This stuffed red chilli pickle is up there with the best! It fits perfectly in a lunch or dinner thali but can also go simply with breads. My go-to pairing is with vaghareli khichdi or methi paratha.
I love that the recipe is instant too. Many pickle recipes need maturing and plenty of sunlight. I have neither the weather nor the patience so this version is perfect! Also, we prefer making small batches and enjoying them at their freshest.
It's as simple as putting together a quick masala powder, stuffing into long red chillies then cooking on the stove for a few minutes.
The Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Red achaar chillies - you specifically need the thick, long red chillies that you can slit and stuff. They're also not too spicy.
- Panch phoran - a pickling mix of 5 seeds which gives all the important flavour to this pickle.
- Oil - for the tempering
- Hing
Masala:
- Coriander and cumin powder
- Sugar - the sugar balances out the spices and completes the tang from the dry mango powder. It gives so much depth to the pickle so don't skip it!
- Fennel seeds - fennel seeds complete the flavour and are often added to North Indian pickles.
- Dry mango powder - amchoor powder gives tanginess.

How to make red chilli pickle step by step
There are three main steps to making red chilli pickle.
- Mix together masala
- Stuff chillies
- Temper and cook the stuffed chillies
To make the masala, mix together all the masala ingredients and oil. You can have a little taste test - it should be tangy, mildly sweet and earthy.
Next, wash and dry the chillies. Make a slit down the middle but keeping the chilli intact. You can scrape out the seeds if you wish but I tend to keep them in. Stuff the masala gently into the chillies.



Next, heat oil in a pan and add the panch phoran. Wait for it to crackle to allow the panch phoran to release aroma. Pop the stuffed chillies into the pan and cover with a lid. The chillies will cook on low heat in their own steam. If you need, add a splash of water to prevent burning. Cook for around 5-7 minutes or until chillies are tender. Check by piercing with a sharp knife.



Storage
I keep it red chilli pickle the fridge for up to 5 days in an airtight container. I find it tastes best at room temperature.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Instant Stuffed Red Chilli Pickle (Lal Mirch Ka Achar)
Ingredients
Pickle
- 3 large red chillies
- 2 tablespoon oil
- 1 tablespoon panch phoran
- ½ teaspoon hing
Stuffing Masala
- ¼ cup ground cumin and coriander combined
- 1 tablespoon fennel seeds
- 1 tablespoon amchoor powder
- 2 tablespoon sugar
- 1 tablespoon oil
- salt to taste
Instructions
Stuffing Masala
- In a bowl add ¼ cup ground cumin and coriander, 1 tablespoon fennel seeds, 1 tablespoon amchoor powder, 2 tablespoon sugar, 1 tablespoon oil and salt to taste. Mix well and set aside for later use.
Stuffing and Temering
- Wash and pat dry 3 large red chillies, if they are very large, cut into half.
- Slit to open one side of chillies and stuff the masala in the slit chillies.
- Heat 2 tablespoon oil in a pan on medium heat, and add 1 tablespoon panch phoran and ½ teaspoon hing.
- When spices crackle, carefully add stuffed chillies in to the pan and arrange them in one layer.
- Stir fry the chillies for a minute, then cover with a lid. Turn the heat low and cook about 5-7 minutes or until tender. Keep checking in between and flip them around, so they do not burn.
- Turn of the heat and serve at room temperature.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Priya Suresh says
Stunning click, hot and super spicy stuffed chilly pickle, i dunno whether i could make some here. But i would love to finish that whole bowl.
divya says
Gorgeous presentation, dear...looks so tempting!
great-secret-of-life says
love the click love the recipe
notyet100 says
Umm delicious
Shobha says
I am going for grocery shopping now.. will buy the chillies and make it
Anonymous says
Yummy looking pics Jagruti! Love the vibrant colours in the pic and also the pickle. 🙂
Home Cooked food says
I love this pickle too. I also have post for pickle.