Instant Punjabi Red Chilli Pickle Recipe

Step by step (with pictures and video), authentic and quick recipe for Instant Punjabi Red Chilli Pickle Recipe or ‘Instant Punjabi Lal Micrh ka Achaar’ using basic ingredients. Find pro-tips, storage, and variations options too.

Instant Punjabi Red Chilli Pickle Recipe

Punjabi cuisine is renowned for its bold flavors, and nothing embodies this better than my fiery instant Punjabi red chilli pickle.

It’s one of the staple achar in our house, adding a punch of spice and tang to everything from humble dal-chawal to elaborate parathas and much more. 

Forget those store-bought jars; this recipe empowers you to create your own delicious, homemade version in minutes! 

While store-bought pickles are convenient, nothing compares to the fresh, vibrant taste of homemade. 

When you make your own instant Punjabi red chilli pickle, you control the ingredients, ensuring quality and adjusting the spice level to your preference.

Plus, it’s incredibly rewarding to create something so delicious from scratch! 

Selecting the Star Ingredient: Red Chillies

The success of your instant Punjabi red chilli pickle hinges on choosing the right chillies.  Here’s a breakdown of popular options:

 * Kashmiri Chillies: Known for their vibrant red color and mild heat, Kashmiri chillies are ideal if you prefer a less spicy pickle with a beautiful hue.

 * Sanaam Chillies: These are medium-hot chillies, offering a good balance of flavor and heat. They are a popular choice for Punjabi pickles.

 * Byadagi Chillies: Similar to Kashmiri chillies in appearance but slightly hotter, Byadagi chillies impart a rich red color and a moderate spice level.
 
* Bird’s Eye Chillies: Proceed with caution! These tiny chillies pack a serious punch. Use them sparingly if you prefer a milder pickle.

You can also combine different varieties to create a unique flavor profile. Remember to choose fresh, plump chillies without any blemishes.

Essential Ingredients for Instant Punjabi Red Chilli Pickle:

Here are the simple ingredients for the Instant lal mirchi ka achaar

• Red Chillies: Choose your preferred variety or a mix
• Mustard Oil: This is the traditional oil for Punjabi pickles
• Fenugreek Seeds (Methi Dana) 
• Mustard Seeds (Rai) 
• Nigella Seeds (Kalonji) 
• Turmeric Powder 
•  Asafoetida (Hing):  Optional, but adds a characteristic flavor
•  Salt: Adjust to taste
• Amchur (Dried Mango Powder):  For tanginess
• Lemon Juice:  Optional, for extra tang

Step-by-Step Recipe for Instant Punjabi Red Chilli Pickle:

Prepare the Pickle Masala (pickling mix):

• Heat a large kadhai (wok/pan) and add kalonji, methi dana, rai and fennel seeds.
• Roast them for 2 minutes on medium heat.
• Switch off the heat and let this roasted masala cool.
• In a blender jar, add the cooled roasted masala and pulse to form a coarse powder.
• Keep it aside.

Prepare the Chillies:

• Wash the red chillies thoroughly and pat them dry. 
• Using a scissor or knife, cut the chillies into bite size medium pieces.
• You can also deseed some of the chillies if you want to reduce the heat.

Make the Instant Punjabi Lal Micrh ka Achaar:

• Heat mustard oil in a pan until it starts to smoke slightly. 
• Keep 2 tbsp of mustard oil separately. 
• Reduce the heat and add the cut chilies.
• Saute for 2 minutes on medium-low heat.
• Add, turmeric powder, aesafetida, and salt. Saute and cook for another 2-3 minutes.
• Now, add the coarsely powdered roasted pickle mix, and aesafetida and saute everything.
• Let this cook for 3-4 minutes on low heat.
• Now add hot mustard oil, and vinegar (or lemon juice) and saute again.
• Cook for another 3-4 minutes and turn off the heat.
• Remove the pan from heat and let the pickle cool completely

It’s ready to eat immediately, but the flavors will meld and deepen over the next few days.

Storing the Instant Lal Mirch ka Achaar:

These are a few tips that need to be considered, every time we store or use any kind of achaar whether homemade or store-bought:

• Always use a clean, dry, and sterile glass / ceramic jar.
• Always use an airtight jar. 
• Always use a clean, fresh, and dry spoon/fork to remove the achar.
• Never keep the leftover achar in the main bottle, always keep it separately to prevent any fungus.
• Always keep achar in a clean, airy, and dry place.
• Keep any kind of water/liquid splutter away from it.
• Keep it away from direct sunlight. It will last for several weeks.

Variations and Tips for Your Perfect Pickle:

Garlic and Ginger: Add finely chopped garlic and ginger to the spice tempering for extra flavor.

Green Chillies:  Mix in some green chillies for a combination of colors and flavors.

Vinegar:  A splash of vinegar can enhance the tanginess and help preserve the pickle.

Spice Level: Adjust the amount of each spice to your liking.  Use more or fewer chillies, or vary the types of chillies you use.

Mustard Oil: Using mustard oil is traditional for Punjabi pickles, but you can use other oils like vegetable oil or peanut oil if you prefer. However, the flavor profile will be different.

Serving Suggestions:

Instant Punjabi red chilli pickle is a versatile condiment that can be enjoyed with a variety of dishes.  Here are some serving suggestions:

Indian Breads: Serve with roti, paratha, naan, or puri.

Rice Dishes:  Enjoy with dal-chawal, biryani, or pulao.

Snacks:  Use as a dip for samosas, pakoras, or kachoris.

Main Courses:  Serve alongside curries, vegetables, or lentils.

Troubleshooting:

Pickle too oily:  You can drain some of the excess oil.

Pickle too spicy:  Add a little more amchur powder or lemon juice to balance the heat.

Pickle not spicy enough:  Add some more chopped green chillies or a pinch of red chilli powder.

Making instant Punjabi red chilli pickles is a fantastic way to add a burst of flavor to your meals. 

With this easy-to-follow recipe and helpful tips, you’ll be a pickle pro in no time!

So, gather your ingredients, fire up your stove, and get ready to experience the authentic taste of Punjab!  Enjoy!

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