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.
|Prep Time||1 hour|
- 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
- Wash and dry the whole red chilies in the sun for about 5-6 hours, then slit them from between.
- Remove the seeds & pith from each dried chili & then keep them aside.
- Heat oil in a frying pan (kadai) and when hot, turn off the gas and let it cool.
- Take a separate pan & dry roast fenugreek seeds (Danamethi) for 2 minutes. Keep it aside.
- Now roast saunf and ajwain in a pan for 3 minutes. Keep it aside to cool.
- Once these three (danamethi, saunf & ajwain) cool down, grind them coarsely in the grinder and keep the mixture aside.
- Now grind rai (mustard seeds) coarsely.
- Take a large bowl & mix all the grounded masala in it. Add salt, turmeric powder, Amchoor powder and Kashmiri laal mirch to it.
- Add lemon juice, ½ cup mustard oil and 3 tbsp of vinegar to the dry masala and mix well.
- Now stuff this prepared mixture (masala) in the already slit chilies. Repeat until all chilies are stuffed.
- Put the stuffed chilies in the jar one by one.
- When done, pour the remaining mustard oil in the jar & close the jar with its lid.
- Now shake the jar to ensure that mustard oil coats all the chilies in the jar.
- Place the jar under the sun for the next 3-4 days.
- The tangy Stuffed Red Chili Pickle is ready to eat. Serve it as an accompaniment with parantha, roti, rice or any Indian meal.
Contact Chef: Payal Jethani