Name: Banarasi Red Chilli Pickle/banarasi Lal mirch ka achar recipe by Rakhi Bhagat at BetterButter
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 6
Ingredients: 1 cup mustard oil; 3 tbsp mustard daal; 2 tsp methi daal; 2 tbsp fennel seeds; 1 tsp carom seeds; 2 tsp kalonji/nigella seeds; Required salt; 2 tbsp amchur powder; 250 gms red banarasi chilli

ABOUT Banarasi Red Chilli Pickle/banarasi Lal mirch ka achar RECIPE

Lal Mirch ka Achaar is red chilli pickle stuffed with homemade spice mix soaked in mustard oil. Learn how to make delicious lal mirch ka achaar.

Ingredients Serving: 6

1 cup mustard oil
3 tbsp mustard daal
2 tsp methi daal
2 tbsp fennel seeds
1 tsp carom seeds
2 tsp kalonji/nigella seeds
Required salt
2 tbsp amchur powder
250 gms red banarasi chilli

Instructions

To prepare chilies for the pickle wash, wipe with a kitchen towel and sun dry for 1 – 2 hours to completely dry them.
While chilies are sun drying prepare the masala.
Dry roast fennel seeds ,carom seeds,nigella seeds till completely dry and crispy
Mix all the dry ingredients as fennel seeds,nigella seeds,carom seeds,amchur powder,salt,methi daal,mustard daal,red chilli powder..grind into fine powder
Mix 2-3 tsp oil in the masala mixture.
With a sharp knife cut off the crown of the chilly and slit in between lengthwise half way through leaving intact from the lower end
Now stuff each chilly with the masala
Arrange all the chilies in clean, dry jar.
Drizzle mustard oil from top over the chilies in jar.
Seal the jar with lid and keep in the sun. Pickle takes 2 – 3 days in bright sun to get ready.
You can drizzle some more oil into each chilly everyday. Once ready pickle can be stored at room temperature for 1 year.

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