LAL MIRCH KA ACHAR | How to make LAL MIRCH KA ACHAR

By Mukti Sahay  |  9th May 2018  |  
5 from 1 review Rate It!
  • LAL MIRCH KA ACHAR, How to make LAL MIRCH KA ACHAR
LAL MIRCH KA ACHARby Mukti Sahay
  • Prep Time

    60

    mins
  • Cook Time

    15

    mins
  • Serves

    10

    People

4

1

About LAL MIRCH KA ACHAR Recipe

This is a recipe of an instant and easy pickle made with red chillies, a perfect accompaniment with dal and rice.

LAL MIRCH KA ACHAR

Ingredients to make LAL MIRCH KA ACHAR

  • red chilly/lal mirch - 1 kg
  • Dry mango powder - 150 gms
  • Methi seeds/fenugreek seeds - 10 gms
  • Sauf/fennel seeds - 10 gms
  • Black mustard seeds/rai - 100 gms
  • Hing / asafoetida - 5 gms
  • lemon juice - 1 cup
  • coriander seeds - 50 gms
  • onion seeds - 5 gms
  • turmeric powder - 10 gms
  • Black salt - 50 gms
  • White salt - 50 gms
  • jaggery/gur - 25 gms
  • mustard oil - 500 gms

How to make LAL MIRCH KA ACHAR

  1. First wash the red chilly well and let them get dry.
  2. Keep in the sun light for about 4 - 5 hours.
  3. Hollow out the innards of the chilly,includes all the seeds.
  4. Cut the red chilly into pieces.
  5. Dry roast the sauf/fennel seeds,methi seeds,coriander seeds,black mustard seeds/rai and asafoetida on low flame.
  6. Once cooled,grind all roasted spices and make a fine powder.
  7. Take a large bowl add all the roasted spices,red chilly powder,turmeric powder,dried mango powder/amchur,black salt,saltand onion seeds and mix well.
  8. Heat mustard oil in a pan.
  9. Once cooled,add 5 - 6 tbsp mustard oil in the roasted spices and mix well nicely.
  10. Add the chopped red chilly/lal mirch in all the spices and mix well.
  11. Place the red chilly pickle in a bottle.
  12. Pour the mustard oil in the bottle.
  13. Close the lid and keep the bottle under the sunlight for 6 - 7 days.
  14. Serve with rice

Reviews for LAL MIRCH KA ACHAR (1)

Shelly Sharma6 months ago

Spicy and delicious!
Reply
Mukti Sahay
6 months ago
Thanks