Few pointers to keep in mind before starting:

  • Water is the biggest enemy of any pickle. So keep your hands, all utensils, kitchen tools and all the ingredients totally dry while working on them.
  • The spoon used to consume the prepared pickle should also be completely dry and clean.
  • The glass jar, to store the pickle, has to be washed in hot water and dried fully in sun before using.
  • Salt and oil act as preservatives in our pickles. So don’t be miser in using these two.
  • I had prepared pickle of 500g chillies, hence increased the quantities of all other ingredients proportionately.
  • The mustard seeds used in pickles is the small black ones, not the ones we use in our South Indian dishes.
  • Use only mustard oil and no other oil. Heat the oil fully first and then switch off the flame and let it cool down to room temperature before using it.
  • You may use normal table salt instead of rock salt. I use rock salt(sendha salt) in most of my preparations as it is pretty healthier than table salt.


  • Big Red chillies – 250 g
  • Fennel seeds (Saunf, Big) – 4 tbsp
  • Fenugreeek seeds (Methi dana) – 2 tbsp
  • Cumin seeds (Jeera) – 2 tbsp
  • Carom seeds (Ajwain) – 1 tbsp
  • Whole Black pepper – 1 tbsp
  • Rock Salt – 3 tbsp
  • Black mustard seeds (Rai, small) – 4 tbsp
  • Black salt – 1 tbsp
  • Turmeric powder – 1 tbsp
  • Asafoetida (Heeng) – 2 pinch
  • Mustard Oil – 1 cup
  • Lemon – 2 no.


  • First of all, wash the chillies well, dry them with a clean dry cloth and then keep them in sun to dry for few hours. If sun is not there, then keep these under fan for few hours to dry fully.
  • Meanwhile, dry roast fennel seeds, fenugreek seeds, cumin, carom seeds & whole black pepper in a pan for a minute. Remove them in a plate and let them cool down to room temperature before grinding them coarsely.
From top left clockwise- methi, saunf,jeera,ajwain, black pepper
  • Separately grind mustard seeds & heeng along with rock salt, black salt, turmeric powder to a fine powder.
Finely ground rai-heeng mix on left, coarsely ground saunf-methi mix on right
  • Mix together both the coarse masala mix and fine masala mix prepared alongwith lemon juice and 2 tbsp mustard oil (prepared as explained in the pointers to keep in mind at the start of this blog). Mix these all well and your stuffing is ready.
  • Now take the chillies, remove the stalk/stem of chillies, cut them longitudinally keeping the other side intact as shown in the picture & remove all the seeds from inside. Mix these seeds removed from within the chillies to the stuffing you have prepared.
  • Now stuff each of the chillies with your stuffing. Press the stuffing well using a spoon or your fingers to load the chillies with lots of masala.
  • Now dip each stuffed chilli one by one in mustard oil (prepared as mentioned in pointers at the start of blog) and keep on putting them in a sterilised glass jar. Pour the leftover stuffing over the chillies in the jar and finally pour the leftover oil over these. Cover it lightly.
  • The pickle gets ready to eat after 3 days. In case you want a longer shelf life of this pickle, pour more mustard oil in the jar to a level till all the chillies are completely dipped in the oil and keep the jar tightly closed.

‘Cooking for our loved ones with love!’