Instant Red Chilli Pickle Recipe
Looking for a zesty, flavorful side dish that pairs perfectly with your favorite Indian meals? This Instant Red Chilli Pickle Recipe offers a delightful burst of heat and tang, making it the perfect accompaniment to parathas, rice, or even your morning breakfast. Quick to prepare and bursting with aromatic spices, this pickle is bound to become a favorite in your kitchen. Let’s dive into how you can make this spicy and savory delight in just 20 minutes!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh Red Chillies | 100 grams |
| Mustard Seeds | 3 tablespoons |
| Fennel Seeds (Saunf) | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Salt (adjust as per taste) | 1 tablespoon |
| Sunflower Oil | 5 tablespoons |
| Lemon Juice | 1 teaspoon |
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes
Servings: 10
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Instructions:
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Prep the Red Chillies: Start by thoroughly washing the fresh red chillies and then drying them with a kitchen towel. Once dry, de-seed the chillies and slice them lengthwise. This will allow the flavors to infuse better and ensure the pickle isn’t too spicy.
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Prepare the Spice Mix: In a separate bowl, combine the mustard seeds, fennel seeds, salt, and turmeric powder. Add the lemon juice and about half of the sunflower oil to this mixture. Stir well until the spices are evenly coated in the oil.
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Combine Chillies and Spice Mix: Add the sliced red chillies into the prepared spice mix. Toss everything together, making sure the chillies are well coated with the aromatic spices and oil.
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Pack the Pickle Jar: Transfer the spiced chillies into a clean pickle jar. Pour the remaining sunflower oil over the chillies, ensuring they are fully immersed. This oil acts as a preservative and helps in infusing the flavors.
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Resting Time: Let the pickle sit for 2-3 hours at room temperature. This resting period allows the flavors to meld together, creating a tangy and spicy pickle that packs a punch.
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Serve and Enjoy: After 2-3 hours, your Instant Red Chilli Pickle is ready to be served! It pairs wonderfully with freshly made parathas, rice, or any meal that could use a spicy kick.
Tips for Best Results:
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Adjust the Spice Level: If you prefer a milder pickle, reduce the number of red chillies or deseed them more thoroughly. For a spicier version, add extra chillies to the mix.
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Storage: Store any leftover pickle in the jar, and it can last for up to a week at room temperature. For longer storage, refrigerate the jar.
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Oil Substitutes: While sunflower oil is commonly used for pickles, you can experiment with mustard oil for a more robust flavor, which is often used in traditional Indian pickles.
This Instant Red Chilli Pickle is a perfect example of how simple ingredients can come together to create something absolutely delicious. In just 20 minutes, you can have a vibrant, flavorful pickle that adds a mouthwatering zing to your meals. Whether you’re looking to spice up your parathas or want a tangy side dish, this pickle will undoubtedly bring the perfect balance of heat, salt, and spice to your table.
