Fiery Kashmiri Red Chili Pickle (Lal Mirch ka Achar)
2 hours 30 minutes
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About Fiery Kashmiri Red Chili Pickle (Lal Mirch ka Achar)
Ignite your taste buds with the vibrant flavors of homemade Kashmiri Red Chili Pickle (Lal Mirch ka Achar)! This isn't your average chili pickle; we're using the fragrant, milder Kashmiri chilies to create a truly special condiment.Imagine the warm aroma of sun-dried chilies stuffed with a tangy, spicy blend of fennel, mustard, and fenugreek. This easy recipe guides you through every step, resulting in a pickle that perfectly complements any Indian meal.Experience the essence of Indian comfort food with every bite – this Kashmiri Red Chili Pickle is a must-try for spice lovers and anyone seeking authentic flavors.
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Recipe Time & More
Prep2 hours
Cook30 minutes
Total2 hours 30 minutes
Ingredients
Chilies
- 250 gm Kashmiri Chilies fresh, red
Spices and Flavorings
- 2 tbsp Fennel Seeds moti sauf
- 2 tbsp Mustard Seeds kali sarson, black
- 1 tbsp Fenugreek Powder methi
- 1 tbsp Chili Powder red
- 2 tbsp Mango Powder amchoor, dry
- 1 tsp Nigella Seeds kalaungi
- 1/4 tsp Asafoetida hing
- 2 tbsp Salt or to taste
Oil
- 4 tbsp Mustard Oil
Instructions
- Wash the fresh Kashmiri red chilies and thoroughly pat them dry with a clean towel.
- Sun-dry the chilies for 1-2 hours, or until completely dry. Alternatively, let them air dry at room temperature for a longer period. This crucial step prevents spoilage.
- Remove the green stems from the chilies. Using a knife, carefully scrape off any remaining white pith. Gently rub each chili between your palms with the cut end facing downwards to dislodge the seeds. Collect the seeds in a dish.
- Make a slit down the center of each chili, being careful not to cut all the way through. This allows the spice mixture to penetrate the chili.
- In a small bowl, combine the fennel seeds, black mustard seeds, fenugreek powder, red chili powder, dry mango powder, nigella seeds, asafoetida, and salt.
- Heat the mustard oil in a pan until it reaches its smoking point. This enhances the flavor and aroma of the oil. Set aside to cool.
- Once the oil has cooled, add two tablespoons to the spice mixture. Mix thoroughly to combine.
- Carefully stuff each chili with the spice mixture using a small spoon. Ensure each chili is evenly filled.
- Dip each stuffed chili into the remaining mustard oil, ensuring it's fully coated. This adds an extra layer of flavor and helps preserve the pickle.
- Place the stuffed chilies in a clean, sterilized glass or stone jar. Pour any remaining oil over the chilies.
- Sun the jar for 6-7 days for optimal pickling. Alternatively, let it mature at room temperature for 8-10 days. The pickle is now ready to enjoy.
- Store the pickle in a cool, dry place away from direct sunlight. It can be stored outside the refrigerator for up to 3 months.
Recipe Notes
Good To Know
- If you want it a little spicier, add chili seeds to the filling.
- Wear surgical gloves to avoid burning your hands if you are allergic to chili peppers.
- Rub some oil in your hands before stuffing the chilies to prevent burning.
- For a smokier flavor, lightly roast the Kashmiri red chilies over an open flame or in a dry pan before stuffing and pickling them.
- If you prefer a slightly sweeter note, add a pinch of jaggery or sugar to the spice mix.
- To ensure a longer shelf life, always use sterilized, completely dry jars, and pour a thin layer of mustard oil on top of the pickle after packing it into the jar.
- For a South Indian variation, add a teaspoon of toasted urad dal and a few curry leaves to the spice mix.
Expert Tips
- Adjust the amount of salt in the filling based on your preference and the saltiness of the other ingredients.
- Sun-drying the stuffed chilies for a few hours before pickling can help enhance their flavor and texture.
- Experiment with different spices in the filling, such as cumin, coriander, or fennel seeds, to create your own unique flavor profile.
Storage Instructions
- Store the pickled chilies in a sterilized, airtight jar in a cool, dark place.
- Refrigerate after opening for extended shelf life.
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Recipe Nutrition
Calories: 124kcalFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 1710mg
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4 Comments
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This is amazing! Excited to make it.
Thanks for the inspiration! Looks tasty.
This looks so inviting! Thank you.
This is awesome! Can’t wait to cook it.