Red Chili Pickle/Lal Mirch Ka Achar

Red Chili Pickle/Lal Mirch Ka Achar - Plattershare - Recipes, food stories and food lovers

About Red Chili Pickle/Lal Mirch Ka Achar

Red chili pickle is one amongst the most eaten pickles in India . As a kid I use to love it with plain rice & dal. Here is my simple recipe to make this. This time instead of using traditional thick red chillies those come specially for pickles I am using Kashmiri red chillies & its tasting really good.
4.25 from 4 votes
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Recipe Time & More

Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Recipe TasteSaltyTangy
Servings - 4

Ingredients
 

  • 250 gm Red Chillies fresh
  • 2 tbsp Fennel Seed or sauf powder moti sauf
  • 2 tbsp Black Mustard seed powder kali sarson
  • 1 tbsp Fenugreek Powder or methi methi
  • 1 tbsp Red Chili Powder
  • 2 tbsp Dry Mango Powder or amchoor dry amchoor
  • 1 tsp Nigella Seeds kalaungi
  • to tbsp Salt approx
  • 4 tbsp Mustard Oil
  • 1/4 tsp Asafoetida
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Instructions
 

  • Wash & towel dry the red chilies & keep it under the sun for on hour or 2 hrs at room temperature so that there might not be any moisture left.
  • Now remove the green stem take the white thing off with the help of a knife. Rub the chili between your palms with the cut part downwards and seeds start falling down so keep a dish below to collect those seeds. Now slit the chilies in center .
    Red Chili Pickle/Lal Mirch Ka Achar - Plattershare - Recipes, food stories and food lovers
  • Heat the mustard oil till smoking point and let it cool.Mix all the powdered spices and two tbsp oil which is cold now. Mix well.
    Red Chili Pickle/Lal Mirch Ka Achar - Plattershare - Recipes, food stories and food lovers
  • Fill this spice and oil mix into chilies with the help of a spoon one by one. Dip every single stuffed chili in remaining oil and keep it in a glass/stone jar.After all chilies are done pore the leftover oil if there is some in the chili jar.
    Red Chili Pickle/Lal Mirch Ka Achar - Plattershare - Recipes, food stories and food lovers
  • Keep it under the sun for 6-7 days or 8-10 days at room temperature. It is good to serve now.. You can keep it till 3 months outside refrigerator.

Recipe Notes

  • If u want it little more hot you can add seeds to the filling & fill it back to chili. We are removing it to make enough space for filling.
  • You can wear surgical gloves to avoid your hands burning if you are allergic to chili touch
  • Rub some oil in your hands & then stuff it . This also prevents burning.
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4.25 from 4 votes

Tanu Nigam
Tanu Nigam

4 Comments

4.25 from 4 votes

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