Red Pepper Pickle

Recipe by
Total Time:
15 days
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Technique: Pickled Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 250 g - red chilly pepper
  • 4 tbsp - mustard seeds
  • 4 tbsp - fennel seeds
  • 2 tbsp - mustard oil
  • 1/2 cup - salt (approximately)
  • 2 tsp - turmeric powder
  • 2 cups - mustard oil

How to Make Red Pepper Pickle

  • Wash and dry red chilly peppers with kitchen towel and keep aside.
  • In a pan, dry roast all ingredients except salt and turmeric powder for 2 minutes.
  • Cool and grind to make a coarse powder.
  • In a bowl, mix the roasted masala with salt, turmeric and 2 tbsp of mustard oil.
  • Gently slit the red chillies in the centre and remove seeds.
  • Fill each pepper with the masala paste.
  • Place the stuffed chillies in a glass jar or container.
  • Heat the remaining mustard oil, let it completely cool and add to the pickled red chillies (chillies should be half immersed in oil).
  • Keep in warm place or sunlight.
  • Shake frequently.
  • The pickle will be ready to use in 10 to 15 days.
  • Recipe Courtesy: Cooking With Sapana