Chilli Pickle

Chilli pickle is made from whole or slit chillies, stuffed or tossed with mustard, fennel, fenugreek and salt, then cured in oil or lemon juice. Green chilli pickle, hari mirch ka achar, is sharp and fresh; Rajasthani red chilli pickle uses large, fleshy chillies stuffed with spices. The heat depends on the chilli used, but every style is hot. It is one of the strongest jars in our pickles collection.

A piece of green chilli pickle is the traditional partner for a plate of dal and rice, a stack of rotis or a comforting bowl of rajma. It also cuts through rich dishes such as nihari, haleem and biryani, and chopped finely it adds bite to a sandwich or an omelette. Scrape the seeds aside on your plate if the heat is too much.

Chillies in oil stay firm and bright for months when kept covered by the oil in a cool, dark place. Use a dry spoon, and keep your fingers away from your eyes after handling the pieces. If you want heat with more complexity, try the red chilli and gongura jars in Andhra pickles, the pungent cloves in garlic pickle, or a Sri Lankan katta sambol.