Garlicky Hot Chilli Pickles
Bring bold, fiery flavors to your table with these Garlicky Hot Chilli Pickles—a tantalizing blend of fresh red chilies, whole garlic cloves, and aromatic spices like mustard seeds, fenugreek, and asafoetida. Infused with vibrant turmeric, smoky paprika, and a tangy splash of white vinegar, this homemade pickle packs the perfect balance of heat, tang, and umami. Toasted spices and simmering garlic elevate the simple preparation, while mustard oil adds an authentically rich and pungent flavor. Ready in just 25 minutes, this spice-lover's dream only gets better with a few days of marinating. Perfect as a zesty condiment for Indian meals, a fiery topping for sandwiches, or a bold accompaniment to cheeses and charcuterie, these pickles are a must-try for anyone who loves bold, complex flavors.
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Recipe Information
Ingredients
- 300 grams Fresh red chilies
- 20 pieces Garlic cloves
- 2 tablespoons Mustard seeds
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Turmeric powder
- 2 teaspoons Ground paprika
- 2 teaspoons Salt
- 100 milliliters White vinegar
- 200 milliliters Vegetable oil (mustard oil preferred)
- 0.5 teaspoon Asafoetida (hing)
Instructions
Wash the red chilies thoroughly and pat them dry. Remove the stems and cut them into 1-inch pieces.
Peel the garlic cloves and keep them whole.
Heat a dry pan on medium heat and toast the mustard seeds and fenugreek seeds for 1 minute until aromatic. Remove from heat and let them cool slightly, then coarsely grind them using a mortar and pestle or a spice grinder.
In the same pan, heat the vegetable oil until it begins to shimmer. Lower the heat and add the asafoetida, allowing it to infuse the oil for about 30 seconds.
Add the garlic cloves to the oil and sauté them for 2-3 minutes until lightly golden.
Stir in the ground mustard and fenugreek seeds, turmeric powder, and ground paprika, cooking for 1 minute to release their flavors.
Add the red chili pieces to the pan, stirring well to coat them in the spiced oil mixture. Cook for 2-3 minutes on low heat.
Add the salt and white vinegar, stirring everything together. Simmer for another 2 minutes until the ingredients are well combined and the chilies soften slightly.
Turn off the heat and allow the pickle mixture to cool completely.
Transfer the chili pickle into a sterilized glass jar, pressing it gently to pack it tightly. Ensure the oil completely covers the chili mixture to prevent spoilage.
Seal the jar tightly and store it in a cool, dry place for at least 3 days before consuming to allow the flavors to meld. Refrigerate after opening.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.0 g | 268% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4789 mg | 208% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 17.8 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2815 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
