How to Make Stuffed Red Chili Pickle | Lal Mirch ka Achaar

Today we are bringing you Stuffed Red Chili Pickle Recipe from the royal Rajasthan state of India.

The red chili pickle is incredibly easy to make & tastes best when served with chapattis, rice, parantha or any Indian meal.. Whole red chilies are stuffed with a blend of sizzling spices, poured into pickle jar & left in sunlight for about 5-7 days. The pickle in the jar gets slowly cooked by the heat from the sun.

Try your hands on this easy red chili pickle recipe & savor it with simple chapattis or paranthas to end your pangs of hunger. Follow the instructions given below to make piquant Bharwa Lal Mirch ka achar at home.

Print Recipe

How To Make Zesty Stuffed Red Chilli Pickle At Home

Course

Accompaniment, Pickles

Cuisine

Indian Cuisine

Prep Time

1 hour

Servings

Ingredients

• 750 Gram(s) Whole Fresh Red Chilies
• 500 ML Mustard Oil
• 1/4 Cup Fenugreek Seeds (Dana Methi)
• 2 Cup(s) Mustard Seeds (Rai)
• 1 1/4 Cup(s) Fennel Seeds (Saunf)
• 1/2 Cup Carom Seeds (Ajwain)
• 5 Tablespoon(s) Dry Mango Powder (Amchoor)
• 3 Teaspoon(s) Turmeric Powder (Haldi)
• 1 Tablespoon Kashmiri Laal Mirch Powder (to impart color)
• 3 Tablespoon(s) Vinegar
• Juice of 3 Lemons
• Salt to Taste

Course Accompaniment, Pickles Cuisine Indian Cuisine Prep Time 1 hour Servings Ingredients 750 Gram(s) Whole Fresh Red Chilies 500 ML Mustard Oil 1/4 Cup Fenugreek Seeds (Dana Methi) 2 Cup(s) Mustard Seeds (Rai) 1 1/4 Cup(s) Fennel Seeds (Saunf) 1/2 Cup Carom Seeds (Ajwain) 5 Tablespoon(s) Dry Mango Powder (Amchoor) 3 Teaspoon(s) Turmeric Powder (Haldi) 1 Tablespoon Kashmiri Laal Mirch Powder (to impart color) 3 Tablespoon(s) Vinegar Juice of 3 Lemons Salt to Taste

Instructions

1. Wash and dry the whole red chilies in the sun for about 5-6 hours, then slit them from between.

   
2. Remove the seeds & pith from each dried chili & then keep them aside.

   
3. Heat oil in a frying pan (kadai) and when hot, turn off the gas and let it cool.

   
4. Take a separate pan & dry roast fenugreek seeds (Danamethi) for 2 minutes. Keep it aside.

   
5. Now roast saunf and ajwain in a pan for 3 minutes. Keep it aside to cool.
6. Once these three (danamethi, saunf & ajwain) cool down, grind them coarsely in the grinder and keep the mixture aside.

   
7. Now grind rai (mustard seeds) coarsely.
8. Take a large bowl & mix all the grounded masala in it. Add salt, turmeric powder, Amchoor powder and Kashmiri laal mirch to it.

   
9. Add lemon juice, ½ cup mustard oil and 3 tbsp of vinegar to the dry masala and mix well.

   
10. Now stuff this prepared mixture (masala) in the already slit chilies. Repeat until all chilies are stuffed.

    
11. Put the stuffed chilies in the jar one by one.
12. When done, pour the remaining mustard oil in the jar & close the jar with its lid.

    
13. Now shake the jar to ensure that mustard oil coats all the chilies in the jar.
14. Place the jar under the sun for the next 3-4 days.
15. The tangy Stuffed Red Chili Pickle is ready to eat. Serve it as an accompaniment with parantha, roti, rice or any Indian meal.

    

Recipe Notes

Contact Chef: Payal Jethani