This Recipe Makes 250ml Pickle
A bold, fiery favourite made in small batches, this crushed chilli pickle is rich, punchy, and packed with flavour.
There’s something special about a good chilli pickle. It doesn’t just sit on the side of your plate, it brings everything together. This crushed chilli pickle is strong, vibrant, and full of depth, with layers of toasted spices and that unmistakable tang from pickle masala.
Made in a smaller batch, it’s perfect for keeping things fresh while still delivering that classic Durban-style flavour we all love. Whether you enjoy it chunky or smooth, this one is guaranteed to add a fiery kick to your meals.
Just a quick note before we begin, I did over blend my chillies but the flavour is still absolutely delicious.
Step-by-Step Instructions
Start by getting all your whole spices for the homemade masala. Making your own masala from whole spices builds a layered flavour that you simply can’t get from pre-ground blends. Toasting them until fragrant and slightly darker in colour helps release their natural oils, intensifying both aroma and taste.
Each of these spices plays its role – coriander adds body, cumin brings warmth, mustard seeds give that signature pickle bite, fennel adds a gentle sweetness, fenugreek lends a slight bitterness for balance, and the dried chillies deepen the heat.
Toast the coriander seeds, cumin seeds, mustard seeds, fennel seeds, fenugreek seeds and dried red chillies in a dry pan.
Toast until fragrant and slightly darker in colour as this step releases the natural oils and deepens the flavour.
Remove from the heat, allow to cool slightly, then grind into a powder. I’m using a coffee grinder for this step. Note that all of the masala won’t be used so the remaining can be stored in an airtight container.
Next, rinse and dry the green chillies well.
Remove the stems and break them in halves.
Peel the garlic.
Add the chillies to a blender along with the garlic, salt and vinegar.
Blend until crushed to your preferred texture. Alternatively, finely chop the chillies and garlic if you prefer a more textured pickle. I used my Nutribullet and it resulted in a paste like texture so if you want it chunkier, I would suggest chopping them by hand.
Heat ½ cup sunflower oil on medium heat, then add the blended chilli mixture.
Cook for 6-8 minutes, stirring gently. You’ll notice the mixture begins to thicken and the sharpness mellows.
Add the turmeric powder and 1½ tablespoons of the homemade masala, followed by the pickle masala.
Mix well and cook for a further 4-5 minutes, allowing everything to come together.
Towards the last minute, add the remaining ¼ cup oil and mix through. Cook until you notice slight oil separation on the surface – this is your sign that the pickle is ready.
Transfer the pickle to a clean, dry glass jar and allow it to cool completely before sealing. It stored perfectly into a 250ml jar.
Top with a thin layer of oil to help preserve freshness.
Store in the refrigerator for up to 3-4 weeks. The flavour deepens beautifully after a day or two.
And that’s your chilli pickle all done! It goes perfectly with your favourite curries, dhall and even fresh bread.
