Red Chili Pickle/Lal Mirch Ka Achar

Advertisement
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.
Print
Pin
Recipe Time & More
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
Advertisement
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 .
- 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.
- 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.
- 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.
Advertisement
4 Comments
Leave a Reply
You must be logged in to post a comment.
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.