Pickle or Achaar is a very common commodity found in Indian households. It can be either served with roti or parantha or just as taste enhancer with dal rice or curd rice. Red Chili Pickle is something that is very easy to make at home. You only need some fennel seeds and mustard seeds. This pickle can be made and preserved throughout the year. You can make green chili pickle in the same manner if you don’t get red chilies in the market.
1/2 cup sliced red chilli
1 tablespoon anise
1/4 teaspoon asafoetida
1 tablespoon lemon juice
1 1/2 tablespoon black mustard seeds
1/2 cup vegetable oil
2 teaspoon salt
In a small tub wash all the red chilies and wipe them properly using a paper towel or kitchen towel. Cut the red chilies length wise and remove the seeds from them. Now pour these chilies in a bowl and add salt to it. Keep it aside for some time.
Since after adding salt the water will drain out of the chilies. Drain out this water using a strainer and keep the chilies aside. Mix fennel seeds (saunf), black mustard seeds (rai) and mustard seeds well in a large bowl. Add the red chilies to this bowl.
Now heat oil in a vessel on a high flame. Once its warm, pour half of it into the bowl of red chilies. Mix well. Now squeeze the lemon on top of it. Again, mix well using your hands. Now pour this mixture into a large pickle jar. Pour the remaining oil on top of it and cover the jar. Keep it aside for some time.
Your red chili pickle is ready now. Serve it with khichdi, thepla or a parantha. You can store this air tight pickle jar in a refrigerator.