Green and Red Chiles with Cracked Mustard

Hari Aur Lal Mirchi Ki A Char

Preparation info

  • Makes almost

    2 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Only minutes to prepare, these pickles don’t have to steep for days before you can use them to perk up curries, breads, and rice. If fresh red chiles aren’t easy to come by, make the recipe with all green ones.


  • 4 ounces fresh green and red Thai, cayenne, or serrano chiles, stems removed, cut crosswise into ¼-inch-thick slices (do not remove the seeds)


  1. Place the chiles in a clean, dry glass jar.
  2. Warm the oil in a small skillet over medium heat. Stir in the cracked mustard seeds and allow them to steep (but not sizzle) for 1 to 2 minutes.
  3. Pour the seedy oil over the chiles, and sprinkle in the salt and turmeric. Squirt the lime juice into the jar. Screw the top shut and shake the jar vigorously to allow