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Hyderabad Pandu Red Chilli Pickle

Hyderabad red chili pickle is a traditional pickle. This pickle will take 4 to 5 days to make and can storage for 1 year. You can eat with rice or uttapam.


1/2 kg whole Pandu red chiliChilli Pickle
1 tbsp Coram seed
1 tbsp fenugreek seed powder
5 pc termeried
2 tbsp mustered oil
7 garlic pods
1 tsp hing
1 tsp turmeric powder
Salt as taste


First with a wet towel clean the red chilli and dry with a dry towel and remove the chili stems. In a stone mortar put the red chili and grind it with its pestle.  Add salt as taste.

Add turmeric powder and mix well. Add termerid in it. Mix it up and down. Add smashed garlic in it. Heat oil in a frying pan. Add carom seed, hing and fenugreek seed powder in it. Add this tadka into the red chili paste.

Then mix all properly and store in a clean dry glass container. Cover it with a lid. After 2 days you can eat it. You can make it with mixture grinder but it will made best in stone mortar and pestle

Tips: Tamarind and ripe red chillies are the two main ingredients of this dish. While grinding the chillies and tamarind do not add water. Always use a dry spoon and dry mixer when handling or grinding the pickle.

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