web analytics

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
Red Chili Achaar Ready
Prep Time 1 hour
Servings
Ingredients
Prep Time 1 hour
Servings
Ingredients
Red Chili Achaar Ready
Instructions
  1. Wash and dry the whole red chilies in the sun for about 5-6 hours, then slit them from between.
    Slit chilies 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.
    Heat Oil in Pan
  4. Take a separate pan & dry roast fenugreek seeds (Danamethi) for 2 minutes. Keep it aside.
    Dry Roast Fenugreek seeds
  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.
    Mix Ground Masala with spices
  9. Add lemon juice, ½ cup mustard oil and 3 tbsp of vinegar to the dry masala and mix well.
    Add Musturd oil & lemon Juice
  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.
    Pour the chilies in jar
  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.
    Red Chili Achaar Ready
Recipe Notes

Contact Chef: Payal Jethani

View

(225)

Leave a Reply

Your email address will not be published. Required fields are marked *

fifteen − eleven =