I first tried Andhra-style red chili pickle at a meal where everything on the table was simple and warm: rice, dal, and one small bowl of this bright red pickle sitting in the middle, as if it knew everyone would reach for it. I took a tiny piece, and instantly understood why people keep it around. It is hot, yes, but it is also deeply tangy, a little garlicky, and coated in spiced oil that clings to every bite.
This red chili pickle is thick and chunky, the kind you use in small amounts but remember for the rest of the meal. The chilies hold on to tamarind, mustard, and roasted spice notes, and the oil carries it all so it tastes bold without needing anything fancy on the side. Let it rest, keep it chilled, and you will see how quickly it becomes a jar you reach for when your plate needs real heat and real flavor.
Why You’ll Love This
- Bold Andhra-style heat with proper tamarind tang
- Chunky, oil-coated pickle that tastes rich and intense
- Garlic, mustard, and curry leaves give it that classic pickle aroma
- A small spoon is enough to lift rice, dal, curd rice, and roti
- Keeps well in the fridge and tastes even better after resting
Red Chili Pickle
Ingredients
- 250 g red ripe chilies chopped
- 60 g tamarind pulp or thick tamarind paste ¼ cup
- 2 g turmeric powder 1 tsp
- 6 g fenugreek seeds 2 tsp
- 25 g garlic cloves peeled (about 12 to 15 cloves)
- 8 g mustard seeds 2 tsp
- 5 g cumin seeds 2 tsp
- 15 g chana dal 1 ½ tbsp
- 10 g urad dal 1 tbsp
- 6 g dried red chilies 6 to 8 whole
- 10 g curry leaves about ⅓ cup
- 180 ml refined sunflower oil ¾ cup
- 12 g salt to taste (2 tsp)
Instructions
Prep the chilies
- Wash the red ripe chilies and pat them completely dry.
- Remove stems. Chop into small pieces. Keep seeds if you want more heat.
Make tamarind
- If using tamarind pulp, soak in warm water for 10 minutes, squeeze, and strain to get a thick extract.
- If using paste, keep it ready.
Heat the oil
- Heat sunflower oil in a pan on medium.
- Add mustard seeds and let them crackle.
Temper the dals and spices
- Add chana dal and urad dal. Stir until light golden.
- Add cumin seeds and fry for a few seconds.
Add curry leaves and dried chilies
- Add curry leaves and dried red chilies. Stir for a few seconds.
- Keep your face back, curry leaves can splutter.
Cook the pickle
- Lower the heat.
- Add chopped red ripe chilies and turmeric. Mix well.
- Cook for 8 to 10 minutes, stirring often, until chilies soften slightly.
Add tamarind and finish
- Add tamarind extract or paste and mix.
Add salt to taste.
- Cook for another 6 to 8 minutes on low until the mixture thickens and looks glossy.
Cool and jar
- Turn off heat and cool completely.
- Spoon into a clean, dry jar and pour a thin layer of oil on top.
Rest
- Rest for 12 to 24 hours for best flavour.
- Store in the fridge and always use a clean, dry spoon.
Notes
- If you do not have sunflower oil, use sesame oil or peanut oil for a more traditional taste.
- Tamarind paste works fine, just keep it thick so the pickle does not turn runny.
- You can skip garlic, but the pickle will taste less bold.
- Dry the chilies fully before chopping. Any moisture can reduce shelf life.
- Keep the heat low after adding tamarind, otherwise it can splutter and stick.
- The pickle is ready when it looks thick and glossy and oil starts to show at the edges.
- Rest 12 to 24 hours before eating for best flavor.
- Store in the fridge for up to 3 months.
- Always use a clean, dry spoon and keep the surface covered with oil.
- Best with hot rice, and plain dal.
- Great with curd rice, khichdi, and roti.
- Add a small spoon to wraps or sandwiches if you like heat.
- Add a pinch of jaggery to balance the tang and heat.
- Add hing in the oil for a deeper, classic flavor.
- Add crushed roasted peanuts
Nutrition
FAQs
Is this red chili pickle very spicy?
Yes, it is meant to be spicy. You can reduce heat by removing some seeds and using fewer dried red chilies.
Why did my red chili pickle turn bitter?
Fenugreek can turn bitter if over-roasted. Keep it light and avoid cooking it too long on high heat.
How do I know when it is cooked properly?
The mixture should look thick and glossy, and you may see oil at the edges. The chilies should soften slightly but still hold shape.
Can I make it without tamarind?
Tamarind gives the main tang and balance. If you skip it, the pickle will taste flat and extra harsh. If needed, use a little lemon juice, but add it after cooking and only once it cools.
How long does it last?
In the fridge, it can last up to 3 months if the jar is dry, the spoon is dry, and the surface stays covered with oil.
Do I need to refrigerate it?
Yes, especially in warm weather. It keeps the flavor better and reduces spoilage risk.
My pickle looks watery, what went wrong?
Either the chilies were not dried well or the mixture was not cooked down enough. Next time, dry the chilies fully and cook until thick and glossy.
My favorite way to eat this red chili pickle is with the simplest food, hot rice, and dal. The pickle does the rest, with a strong chili bite, tamarind tang, and that warm spice finish that lingers. Store it in the fridge, use a dry spoon, and the flavor keeps getting better as the days go by.
If you enjoyed red chili pickle, try serving it with my Quinoa Palao, Jowar Roti, Aloo Mattar Sabzi, Cumin Rice, Vegetable Vindaloo, or Red Lentil Curry for a vibrant contrast of flavors.
Give it a try and let me know how it turns out. There’s plenty more simple, comforting Indian-inspired pickles and foods here on Beyond Chutney to explore.
Have a question or something to share? Leave a comment below!