Lal Mirch Ka Achar: Spicy Indian Red Chili Pickle Recipe
1 hour
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About Lal Mirch Ka Achar: Spicy Indian Red Chili Pickle Recipe
Experience the fiery delight of Lal Mirch Ka Achar, a traditional Indian red chili pickle that adds a vibrant kick to any meal. This recipe, perfect for both seasoned cooks and beginners, guides you through creating a flavorful pickle using simple ingredients and straightforward steps. From breakfast to dinner, a spoonful of this spicy achaar elevates everyday dishes.The bold flavors of red chilies mingle beautifully with coriander, fenugreek, and fennel seeds, creating a complex and unforgettable taste. This recipe is ideal for busy professionals seeking a quick and easy way to add a burst of flavor and spice to their meals.Prepare to tantalize your taste buds with this authentic Indian pickle, a culinary treasure passed down through generations. It's the perfect condiment to add a touch of fiery spice and a depth of flavor to your favorite dishes, guaranteed to leave a lasting impression.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Chilies & Preparation
- 1 kg Chilies wash thoroughly and pat dry with a clean towel., red
Spice Blend
- 250 gm Coriander Seeds dry roast until fragrant before grinding.
- 250 gm Fennel Seeds dry roast until fragrant before grinding.
- 1 tsp Nigella Seeds dry roast briefly., kalonji
- 1 tsp Fenugreek Seeds dry roast briefly; grind coarsely., methi
- 2 tbsp Mango Powder adds tartness; adjust to taste., amchur, dry
- 1.5 tsp Salt adjust to taste.
- 1 tbsp Chili Powder adjust to your spice preference., red
- 1 tbsp Turmeric Powder for color and flavor., haldi
- 2 tbsp Mustard Seeds Powder adds a distinct flavor., rai
Oil & Other
- 1 ltr Mustard Oil use a good quality mustard oil.
Instructions
Prepare the Chilies
- Wash 1 kg red chilies thoroughly under running water. Gently massage them to remove dirt and debris. Pat them completely dry with a clean cloth or towel. Remove the stems from the chilies and carefully hollow them out using a knife or other pointed tool.
Prepare the Spice Blend
- Dry roast the coriander and fennel seeds separately until fragrant. Grind them into a fine powder using a spice grinder.
- Dry roast the fenugreek seeds until fragrant. Grind them coarsely. Dry roast the nigella seeds for about a minute and then mix with the other ground spices.
- Combine the ground coriander, fennel, fenugreek, nigella, dry mango powder, salt, red chili powder, turmeric powder, and mustard seeds powder in a bowl. Add 1 tablespoon of mustard oil to the mixture and mix thoroughly.
Fill the Chilies
- Gently mix the seeds removed from the chilies with the spice mixture. Fill each hollowed chili with the spice mixture, packing it firmly.
Sun-Dry and Store
- Arrange the filled chilies on a plate or tray. Pour mustard oil over them. Place them in direct sunlight for at least 24 hours. After 24 hours, transfer the chilies to a clean, dry glass jar. Pour in enough mustard oil to completely submerge the chilies. Seal the jar tightly.
- Keep the jar in direct sunlight for at least 15 days to allow the pickle to mature. After 15 days, your Lal Mirch Ka Achar is ready to enjoy!
Recipe Notes
Expert Tips for the Perfect Lal Mirch Ka Achar
- Use high-quality ingredients for the best flavor and aroma.
- Adjust the amount of red chili powder to your preferred level of spiciness. Start with less and add more gradually.
- Ensure the chilies are completely dry before adding the spice mixture to prevent mold growth.
- For an even spicier pickle, add a few green chilies along with the red ones.
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Recipe Nutrition
Calories: 18kcalFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 68mg
RANJANA SRIVASTAVA
Articles: 1
6 Comments
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This is so inspiring! Can’t wait to cook it.
I’m excited to try this recipe!
This is so tempting! Thank you.
Absolutely fantastic! Thanks for the recipe.
very nice
Try it once…….it will taste good