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LAL MIRCH KA ACHAR

May-09-2018
Mukti Sahay
60 minutes
Prep Time
15 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Bihar
  • Side Dishes
  • Healthy

Ingredients Serving: 10

  1. Red chilly/lal mirch - 1 kg
  2. Dry mango powder - 150 gms
  3. Methi seeds/fenugreek seeds - 10 gms
  4. Sauf/fennel seeds - 10 gms
  5. Black mustard seeds/rai - 100 gms
  6. Hing / asafoetida - 5 gms
  7. Lemon juice - 1 cup
  8. Coriander seeds - 50 gms
  9. Onion seeds - 5 gms
  10. Turmeric powder - 10 gms
  11. Black salt - 50 gms
  12. White salt - 50 gms
  13. Jaggery/gur - 25 gms
  14. Mustard oil - 500 gms

Instructions

  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

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Shelly Sharma
May-13-2018
Shelly Sharma   May-13-2018

Spicy and delicious!

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