Goan Egg Balchão Pickle with Red Chilies and Vinegar

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A spicy and tangy Goan-style egg pickle featuring hard-boiled eggs cooked in a fiery red chili and vinegar masala that complements rice or bread. This Indian-inspired quick recipe, ready in about 50 minutes, pairs hard-boiled eggs, peeled, dried red chilies, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 hard-boiled eggs, peeled
• 8 dried red chilies
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 6 garlic cloves
• 1 tbsp fresh ginger, grated
• 4 tbsp white vinegar
• 4 tbsp vegetable oil
• 1 medium onion, finely sliced
• 1 tsp salt
• 1 tsp sugar

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Soak 8 dried red chilies in warm water for 20 minutes until softened, then drain and blend with 6 garlic cloves and 1 tbsp grated fresh ginger to form a smooth paste.
2. Step 2: Heat 4 tbsp vegetable oil in a pan over medium heat. Add 1 tsp mustard seeds and 1/2 tsp fenugreek seeds and fry until they start to pop and turn aromatic, about 30 seconds.
3. Step 3: Add 1 medium finely sliced onion to the pan and sauté for 5 minutes until golden brown and fragrant.
4. Step 4: Stir in the prepared chili-garlic-ginger paste and cook for 4-5 minutes until the oil separates and the masala thickens.
5. Step 5: Add 4 tbsp white vinegar, 1 tsp salt, and 1 tsp sugar to balance the flavors, stirring well.
6. Step 6: Carefully add 6 peeled hard-boiled eggs, coating them in the masala, and cook on low heat for 5 minutes to infuse the flavors, turning the eggs occasionally.