Spiced Pickled Red Chili Peppers in Mustard Oil
These intensely flavored pickled chilies combine the heat of red peppers with a fragrant spice blend of fennel, cumin, fenugreek, and nigella seeds. The traditional Indian-style pickle develops complex tangy and spicy flavors as it ferments in mustard oil and dried mango powder. Perfect as a condiment with Indian meals, these pickles add fiery heat and aromatic depth to rice, bread, or curry dishes. The month-long aging process creates a beautifully balanced pickle with wrinkled, oil-coated peppers that pack serious flavor punch.
Ingredients
- 45 red chili peppers, medium sized
- 1 tsp cumin seeds
- 2 tsp fenugreek seeds
- 1 tsp nigella seedsblack sesame seeds1:1nut-free
nutty flavor
- 50 grms fennel seeds
- 50 grms coriander seeds
- 50 grms mustard seeds
- 50 grms aamchur, dried mango powderlemon juice powder1:1vegetariangluten-free
tangier flavor
- 200 grms salt
- 8 oz virgin mustard oilolive oil1:1mild
less pungent flavor
Instructions
- 1
Clean peppers thoroughly with water and pat dry
- 2
Spread peppers on baking sheet and dehydrate in hot sun for 4-5 hours or oven at 170°F for 1 hour until skin wrinkles slightly
- 3
Clean canning jars and let air dry
- 4
Roast fennel seeds, cumin, fenugreek seeds and nigella in pan over medium high heat for 3-5 minutes until fragrant
- 5
Remove from heat and let cool completely
- 6
Coarsely grind all spices and mix with half the mustard oil
- 7
Chop off pepper heads and remove seeds, mixing seeds into spice mixture
- 8
Fill each pepper with prepared spice mixture
- 9
Place stuffed peppers in jars and pour remaining oil over top
- 10
Seal jars airtight and store in cool, dry place
- 11
Shake jars every couple days to coat peppers with oil
- 12
Age for at least 1 month before opening
Tips
Save the pepper seeds removed during stuffing and mix them into the spice blend for extra heat and flavor.
Shake jars every few days during aging to ensure oil coats all peppers evenly and prevents spoilage.
Use clean, dry utensils when serving to prevent contamination and extend shelf life.
Good to Know
Cool, dry place in airtight jars for up to 1 year
Must be made at least 1 month ahead for proper fermentation
At room temperature as condiment with Indian meals
Common Mistakes
Use completely dry peppers and jars to avoid spoilage during fermentation
Don't skip the aging period - pickles need at least a month to develop proper flavor
Substitutions
Gluten-Free Swaps
tangier flavor
Nut-Free Alternatives
nutty flavor
General Alternatives
FAQ
Can I use green chilies instead of red?
Yes, but green chilies will have a different flavor profile and may take slightly longer to pickle properly.
What if I don't have mustard oil?
You can substitute with sesame oil or olive oil, though the traditional pungent mustard flavor will be missing.
How long do these pickles keep?
Properly stored in airtight jars in a cool place, these pickles will keep for up to one year.