Lal Mirch Ka Acahr(Red Chili Pickle)

Lal Mirch Ka Acahr(Red Chili Pickle) - Plattershare - Recipes, food stories and food lovers

About Lal Mirch Ka Acahr(Red Chili Pickle)

Pickle plays a vital role in the Indian Food. The red Chili pickle is the dish which adds a spicy taste to your Lunch, Breakfast and Dinner. It is very useful for the employed people who can have their nutritious breakfast with the help of this and can run for their job. This dish added a delicious spicy flavor to the food.
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Recipe Time & More

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings - 50

Ingredients
 

  • kg Red Chille One Kg red chille one
  • Coriander dhania 250 gm
  • Seeds kalonji one tea spoon black
  • Fenugreek methi one tea spoon
  • 250 gm Fennel Seeds saunf
  • Dry Mango Powder khatai 2 big spoon dry
  • 1-2 tsp Salt namak 2 big spoon, or as per taste
  • spoon Red Chille Powder One Big Spoon red chille powder one big
  • Turmeric haldi one big spoon
  • Mustard Seeds pelli sarso powder two big spoon
  • ltr Mustard Oil one
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Instructions
 

  • Step-1 :- (With Chili) Take the red chili in your and massage it softly with you hand under a soft running water and then make dry with the help of some clean cloth or towel.
  • Step-2 :- (For the Spices) Take the coriander and fennel seed, clean it and fry them in pan separately and when a pleasant smell starts coming than put them in the mixer grinder and grind it until it becomes a powder of fine particles.
  • Now take the Fenugreek seed and after frying it as same as other grind it to the small particles but not in the fine particle and put the black seeds in the preheated pan and after shaking it for one minutes and mix it with other ingredients.
  • Now put the Salt, Red Chili, Turmeric powder with the other spices and mix them. Put one tea spoon of Mustard oil in the mixture and mix it properly so that the oil get soaked in the mixture. Now the final Spice for the pickle is ready.
  • Step-3 (Process of making/method) :- Cut the upper stem of the red Chili and make it hollow with the help of knife or any pointed thing and mix the poured out seeds of the red chili with the above mixture of the spices very gently and completely.
  • Now fill the hollow chili with the above mixture of Spices with applying some pressure so that the mixture would not come out. Now when each red chili is filled with the mixture of powder then put them in the plate and pour them with the mustard oil
  • And put them under the direct heat of the sun for at least 24 hours. Now on next day put the pickle into a glass jar and filled the remaining place with the mustard oil and put that jar again into the sunlight and keep it under the direct sunlight
  • For at least 15 days. After 15 days the Pickle is ready to serve in the breakfast, lunch and dinner.
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RANJANA SRIVASTAVA
RANJANA SRIVASTAVA

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