Name: Instant Stuffed Red Chilli Pickle (Lal Mirch Ka Achar)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 large red chillies; 2 tablespoon oil; 1 tablespoon panch phoran; ½ teaspoon hing; ¼ cup ground cumin and coriander (combined); 1 tablespoon fennel seeds; 1 tablespoon amchoor powder; 2 tablespoon sugar; 1 tablespoon oil; salt to taste

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.

Indian stuffed red chilli pickle in a white bowl.

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.

Ingredients for red chilli pickle in small bowls.

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.

Stuffing masala for red chilli pickle in a white bowl.

Slit red chillies are on a wooden chopping board.

A female hand is holding a red chilli and stuffing masala using a spoon.

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.

Panch Phoran added in hot oil in a pan on stovetop.

Stuffed raw red chillies arranged in a pan to cook.

Cooked stuffed red chillies are in a pan.

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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