Lal Mirch ka Achar

Lal Mirch ka Achar (Red Chilli Pickle) is famous North Indian pickle which is stuffed with spices. This is hot, spicy and yummy pickle. This ‘Bharwan Lal Mirch ka Achar’ can be served with your favorite parathas. This is a delightful way to spice up your meal.
Winter season is good for making various pickle like mooli ka achar, gajar ka achar. Red chilli pickle is one of them. This is Banarsi style stuffed red chilli pickle recipe. So have a look on this recipe.

Ingredients:

500 gm. Red Chilli
½ cup Mustard Seeds
¼ cup Salt
2 tbs. Turmeric Powder
1 cup Mustard Oil
1 tbsp. Fennel Seeds (Saunf)

Instructions:

Wash the chilies and wipe them using a cotton cloth. Dry them for 2-3 hours on a kitchen linen in direct sunlight or leave for overnight. There should be no moisture on them.
Remove the stalk of the red chillies cutting around the base of the stalk. Make a slit in the center of each chilli using a knife.

Grind mustard seeds and fennel seeds in a blender to make a coarse powder.
Mix ground mustard seeds, saunf, salt, turmeric powder and 1/2 cup mustard oil in a bowl.
Stuff this masala in the slit of the chilies, pressing the filling in firmly, so that it is tightly stuffed. Arrange the chilies in a large bowl.
Pour remaining oil in the bowl and mix well with chillies.
Fill the pickle in clean glass jars. Shake the jar, so that the mustard oil coats all the red chilies.
Keep the jar in sunlight for 3-4 days. Mix it occasionally, around once a day.
The pickle is now ready to use.

Tips:

You can add ½ tbsp. vinegar in the spices. It works as a preservative and increases the shelf life of pickle.
Store in a glass or ceramic jar. Avoid plastic containers.
Container should be moisture free and clean. You can keep under the sun for an hour.
You can add methi seeds (Fenugreek seeds).
Always use clean and moisture free spoon.
You can keep this in refrigerator.

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Potato coins with cheese dip