Pickle or Achaar is a very common commodity found in Indian households.

Time: 30 minutes


  • 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.