RedChilly Pickle | Niluva Pandu Mirapakaya Pachadi

Medium Spicy, red and vibrant Red Chilli Pickle – Pandu Mirapakaya Pachadi is a traditional, authentic pickle recipe, goes well with many dishes. So yummy, so delicious and finger licking good 😋

This is an year round pickle, not going to spoil. Detailed step by step picture and video recipe. Traditionally these red chillies are hand pounded with just salt. This stays well for over a year stored in ceramic jars and whenever needed, all one has to do is temper it. Pandu Mirapakaya Pachadi is ready in a jiffy!

Firstly, try to get a thick, fresh, firm and tender red chillies for this pickle recipe. This type will not be too spicy. You may notice the bright red color while shopping and that should be the ideal for this recipe. 

Video Recipe

Very importantly, wash chillies with the stem ON and pat dry with a clean cloth, and air dry for at least 20 minutes to ensure there is no trace of moisture on chillies. Water spoils the pickle. Then cut them and grind with tamarind and salt. Keep it for 1-3 days to marinate. Then make the seasoning and heat this paste mixed with roasted methi and mustard seed powder. That’s it!

More Pickle Recipes for you to try:

Rating: 5 out of 5.

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @sirisfoodlab

Fresh Red Chilly Pickle | Pandu Mirapakaya Niluva Pachadi

Sireesha
Medium Spicy, red and vibrant Red Chilli Pickle – goes well with many dishes, sooo yummy!
Prep Time 5 minutes
Cook Time 5 minutes
Resting time 1 day
Total Time 1 day 10 minutes
Course pachadi, pickles, Side Dish
Cuisine south indian

Equipment

  • 1 blender
  • 1 pan

Ingredients
  

  • ¼ kg 16 thick fresh red chillies
  • tbsp crystal salt
  • 60 gms tamarind small lemon sized
  • 4 garlic cloves
  • ¼ tsp methi/fenugreek seeds
  • 2 tsp mustard seeds divided
  • ¼ cup sesame oil
  • 2 red chillies broken
  • pinch hing
  • 1 tsp jeera/cumin seeds
  • few curry leaves

Instructions
 

  • Firstly, Wash red chillies with stems ON and pat dry red chillies with a clean kitchen towel.
  • Next, Remove the stems and dry with towel again on the top of the chillies and then air dry for at least 20 minutes..
  • Then chop them into 1" pieces.
  • Grind tamarind and salt first and then add chilies to the blender. Grind coarsely.
  • Transfer this chilly paste into a glass bowl, close it with a lid. Keep it on the counter for 1-3 days.
  • Next, dry roast mustard and methi seeds until the methi seeds turn golden brown on low flame. Cool.
  • Grind them into a smooth powder. Keep it aside.

Pickle Preparation

  • Heat a pan with ¼-½ cup sesame oil. Add 1 tsp each mustard and cumin seeds, 2 broken red chillies, few curry leaves and hing.
    If you are a garlic lover, you may add few garlics here.
  • Add chilly paste from step 4. Mix well to blend with oil.
  • Lastly add ground mustard+fenugreek seed powder from step 7.
  • Mix well and cook for 2 more minutes. Turn off the flame and cool the pickle.
  • Store the pickle in a glass jar or bottle. It stays fresh for many days, you may also keep refrigerated to keep it fresh longer.
  • Serve with rice or roti or chapati or idly or dosa.

Notes

  1. Choose firm bright red chillies.
  2. Thick chillies taste little less spicy.
  3. Wash chillies with stems on.
  4. Make sure there is no moisture on the chillies.
  5. Use sesame or peanut oil.
  6. You may use more oil.
Keyword bright, delicious, fresh red chillies, indian pickles, lal mirchi pickle, niluva pachadi, pandu mirapakaya pachadi, red chilly pickle, spicy

Step by step photo instructions

  1. Firstly, Wash red chillies with stems ON and pat dry red chillies with a clean kitchen towel.

2. Then remove the stems and dry with towel again on the top of the chillies and then air dry for at least 20 minutes..

3. Chop them into 1″ pieces.

4. Grind tamarind and salt first and then add chilies to the blender. Grind coarsely.

5. Transfer this chilly paste into a glass bowl, close it with a lid. Keep it on the counter for 1-3 days.

6. Next, dry roast mustard and methi seeds until the methi seeds turn golden brown on low flame. Cool. 7. Grind them into a smooth powder. Keep it aside.

Pickle Preparation

  1. Heat a pan with ¼-½ cup sesame oil. Add 1 tsp each mustard and cumin seeds, 2 broken red chillies, along with few curry leaves and hing/asafetida. If you are a garlic lover, you may add few garlics here.

2. Add chilly paste from step 4. Mix well to blend with oil.

3. Further more, add ground mustard+fenugreek seed powder from step 7.

4. Lastly, Mix well and cook for 2 more minutes. Turn off the flame and cool the pickle.

5. Store the pickle in a glass jar or bottle. It stays fresh for many days, you may also keep refrigerated to keep it fresh longer.

6. Serve with rice or roti or chapati or idly or dosa.

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